Luka Jaksic, head barista from one of the best coffee spots in Belgrade, KAFETERIJA, gave us a few very interesting facts about the coffee.
Here what he says!
Following careful processing of coffee, roasted coffee is evaluated based on several criteria by the experts. Professionals from the SCA ( Specialty coffee association) have a serious task to place coffee on a scale from 1 to 100 points based on several criteria.
Many characteristics must be included by the rating, but the most important one is certainly the taste.
Coffee that has more than 80 points on the SCA scale is named specialty coffee. This coffee must have fantastic characteristics, and it’s characterized by an incredible complexity of taste, from chocolate to berries.
For all those super characteristics, specialty coffee is very exclusive and more expensive than commercial. For the ones who enjoy this sophisticated taste for all senses, specialty coffee is a real gem.
Between the time they’re planted, picked, and purchased, coffee beans go through a series of steps to bring out their best.
Planting a seed, watering frequently is a first step of the big process.
2.Harvesting the Cherries.
Depending on the variety, it will take approximately 3 to 4 years for the newly planted coffee trees to bear fruit. The fruit, called the coffee cherry, turns a bright, deep red when it is ripe and ready to be harvested.
3.Processing the Cherries.
Once the coffee has been picked, processing must begin as quickly as possible to prevent fruit spoilage. Depending on location and local resources, coffee is processed in one of two ways: Dry and wet method.
4.Drying the Beans.
The dried beans are known as parchment coffee, and are warehoused in jute or sisal bags until they are readied for export.
5. Milling the Beans.
Finally, defective beans are removed either by hand or by machinery. Beans that are unsatisfactory due to deficiencies (unacceptable size or color, over-fermented beans, insect-damaged, unhulled) are removed. In many countries, this process is done both by machine and by hand, ensuring that only the finest quality coffee beans are exported.
6. Exporting the Beans.
Total production for coffee year 2020/21 is estimated at 169.60 million bags. Although world consumption is increasing, it remains 1.2% below world production.
7. Tasting the Coffee.
Coffee is repeatedly tested for quality and taste. This process is referred to as cupping and usually takes place in a room specifically designed to facilitate the process. An expert cupper can taste hundreds of samples of coffee a day and still taste the subtle differences between them.
8. Roasting the Coffee.
Roasting transforms green coffee into the aromatic brown beans that we purchase in our favorite stores or cafés.
9. Grinding Coffee.
The objective of a proper grind is to get the most flavor in a cup of coffee. The length of time the grounds will be in contact with water determines the ideal grade of grind Generally, the finer the grind, the more quickly the coffee should be prepared. That’s why coffee ground for an espresso machine is much finer than coffee brewed in a drip system.
10. Brewing Coffee.
The amount of time that the water is in contact with the coffee grounds is another important flavor factor.
If you’re not happy with the taste of the final product, you’re likely either:
Over-extracting – the brew time is too long
Under-extracting – the brew time is too short