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Coffee journey

Every journey has a beginning and an end. Here’s the one from the coffee plantation to your cup.

Coffee plantations. Where the magic begins.

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Everything Starts with the Coffee Plant

The coffee plant is an evergreen shrub that belongs to the Rubiaceae family and originated in sub-Saharan Africa. Coffee plants can reach between 6 and 12 meters in height but are usually kept at 2 meters on coffee plantations. Today, there are two main species, Coffea Robusta and Coffea Arabica. Coffea Arabica is the most commonly harvested coffee plant and grows well in cooler climates and higher altitudes. Coffea Robusta is more pest resistant and has a higher caffeine content. Coffee blends can include several bean types, but most roasters typically use two to four.
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Time for Coffee Processing

Once coffee cherries have been picked and sorted, they must be processed immediately to ensure a high-quality roast. Dry coffee processing involves separating the cherries' fruit and bean without moisture, while wet coffee processing mechanically removes the fruit layer before drying. Various hybrid methods, like the semi-washed method, honey processing method, and anaerobic fermentation, also exist that produce nuanced flavors. The combination of bean varieties and processes creates the delicious spectrum of taste profiles in the specialty coffee scene.
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Coffee Roasting: How Roasters Transform The Bean

Turning green coffee beans into complex roasts is an art form. Each coffee bean type has a particular recipe depending on size, moisture content, and flavor profile. Coffee roasting is divided into three phases: the drying phase, which is 80% of the process; the roasting phase, where the essential chemical reactions occur; and, lastly, the cooling phase, where the bean returns to room temperature. Depending on roast times, the final product can be a light, medium, dark, or extra dark roast.
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It's Coffee Brewing time

These key steps make all the difference when brewing coffee. Grinding the correct espresso dosage depends on the size of the basket inside your machine's portafilter. Next, tamp your espresso inside the basket to restrict water flow, forcing the coffee and water to blend under high pressure. Once you've tamped your coffee, pre-infuse the grounds by gently soaking with water, ensuring an even extraction. Quality espresso is traditionally extracted between 25 and 30 seconds.
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