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All about coffee - Roasting & Grinding

Roasting & Grinding During roasting, the characteristic coffee taste aroma components are formed, along with the typical brown colour of the beans. More than 1000 different aroma components of coffee are known.  By variation of the roasting conditions it is possible to achieve the specific flavor profile of the final coffee according to the preferences of the consumer. Green coffee beans are heated to between 180ºC and 240ºC for 1.5 to 20 minutes. Stronger roasting will generate darker colour and more intense aroma and flavour. Coffee is typically roasted in horizontal rotating drums that are heated from below or bed roast chambers where the coffee is heated and moved by hot air. If required, the roasted coffee beans may be ground....

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All about coffee - Initial Processing

Initial Processing After harvesting the next step is to remove the coffee seeds from the ripe fruit and dry them. This can be done in two ways: the dry and the wet methods. The Dry Method The dry or ‘natural’ method involves drying the whole cherry. It is the oldest, simplest method and requires little machinery. The harvested cherries are sorted and cleaned, by hand, to remove unripe, overripe and damaged cherries as well as any dirt, soil, twigs and leaves. This can also be done by floating the cherries in water. The coffee cherries are spread out in the sun, either on large concrete or brick patios, or on matting raised to waist height on trestles. If it rains...

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All about coffee

Where Coffee Grows The coffee tree is a tropical evergreen shrub (genus Coffea) and grows between the Tropics of Cancer and Capricorn. The two most commercially important species grown are varieties of Coffea arabica (Arabicas) and Coffea canephora (Robustas). The average Arabica plant is a large bush with dark-green oval leaves. The fruits, or cherries, are rounded and mature in 7 to 9 months; they usually contain two flat seeds, the coffee beans. When only one bean develops it is called a peaberry. Robusta is a robust shrub or small tree that grows up to 10 metres high. The fruits are rounded and take up to 11 months to mature; the seeds are oval in shape and smaller than Arabica...

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Rwanda Coffee week!

Last week we talked about Rwanda coffee, so here is full series. Enjoy it! Overview Altitude Range: 1400 – 1800 MASLLanguage Spoken: Kirwanda, French Harvest: March – July Coffee Production: 246,000 bags (Crop 2013 – ICO), Common Varieties: Bourbon, Caturra, Catuai Avg Farm Size: Mostly small farmers with an average of 0 – 4 hectares. Near the gigantic lakes that dominate the geography of the mountainous central-east region of Africa, at or near the equator and just to the east of the geographical center of the continent. Particularly important in this coffee geography is Lake Kivu, which influences the coffees of Rwanda.   The coffees of these regions, they are all high-grown though typically not extremely high-grown (accounting for their...

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