For a Good Cup
The first month after roasting is the best time to drink a coffee; it’s good in the second month,and turns acceptable in the third.Grind as close to the brew as possible. Whole beans stay fresh longer, and this principle applies to everything that we grind in daily life, like spices. Grinding exposes a large surface area of the coffee,and accelerates the oxidation of the oils, so grind as close to the brew as possible. Using a mixer and its high speed blades produces uneven grinds, and generates heat, both of which are undesirable.The right way to grind beans is using burrs in which the beans are gently crushed, and not sliced. It’s similar to grinding idly/dosa batter in a stone grinder as opposed to grinding it in a mixer.The ratio of coffee to water, length of brewing time and right grind size are mapped to your brewing method. If you would like to learn more, please drop a mail, I will help you calibrate.Finally there is the important question of the beans you use.
There are two main varieties of coffee in the world – Arabica and Robusta
| Characteristics | Robusta | Arabica |
|---|---|---|
| Caffeine | 2% | 1% |
| Taste | Strong, bitter, thick | Delicate, mild, complex |
| Where is it mainly grown? | Asia, Africa | South & Central America |
| How does one usually drink it? | As Instant/Soluble Coffee | As Roast & Ground |
methods of processing coffee
Naturals
The oldest and simplest method involves sun-drying the whole fresh fruit for 2-3 weeks. The dried husk is shaved off to get the green beans. This process involves slow fermentation of the sugars in the pulp, and brings out strong fruity, sweet flavours.
Washed
The seed is popped out of the ripe fruit, covered in pulp. This is fermented overnight to breakdown the sugars, and rinsed clean before sun-drying. Quick overnight fermentation imparts sharp citric acidic flavours, and requires a lot of water.
Honey process
The seed is popped out with the pulp sticking on and sun-dried, bringing out flavours falling in between Washed and Naturals. The pulp in high quality Arabicas is so sweet that it’s referred to as ‘Honey’, hence the name for the process.
