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From Bean to Mug: The Coffee Process by Barry Fischetto
- 2. BARRY FISCHETTO 83% of adults in the United States drink coffee according to USA Today. $4BILLION of coffee is exported from the United States every year. SOMEQUICKNUMBERS
- 3. WHERE'SIT COMEFROM? COFFEE PRODUCTION is a long, multi-step process from coffee bean to your kitchen table every morning. Almost all beans are imported, as the only state that currently grows coffee beans locally is Hawaii. BARRY FISCHETTO
- 4. BARRY FISCHETTO PLANTING &GROWING STEP1 During the wet season, coffee beans (which are actually seeds) are planted in nurseries. With proper shade, ample water and a good bit of time, the plants will begin to bear fruit! Not everyone knows it, but yes, coffee plants do indeed grow fruit, often referred to as cherries. The pit at the center of the cherries is, of course, the coffee bean. Most plants take quite some time to grow, sometimes 3-4 years from the initial planting to the cherries reaching ripeness!
- 5. BARRY FISCHETTO THE HARVEST STEP2 Harvesting is a delicate process that can be done one of a few ways, depending on a number of factors. Strip Picking Often (but not always) done by machines, this process involves stripping the branches of all coffee cherries at once. Selective Picking Always done by hand and considerably slower and more labor intensive, selective picking involves hand-choosing only the ripest cherries and plucking them.
- 6. BARRY FISCHETTO Prepping and processing of the cherries, like harvesting, can be done one of a few ways. Wet Processing The husk and fruit are removed from the cherries by machine, passed through a few drums to divide them by weight and size, then dried, typically in the sun. Dry Processing The cheaper and older method, dry processing involves spreading the fruits out and allowing them to sun-dry, turning them at periods until they're amply dry. THE PREPARATION STEP3
- 7. BARRY FISCHETTO MILLINGAND FINAL PROCESSES STEP4 The final step before the beans are ready to be exported and shipped around the globe is the milling, hulling, sorting and grading of the now dry beans. Hulling involves the removal of the outer layers of the fruit from the bean (if it was dry processed) or the parchment layer (if it was wet processed, and therefore already had the fruit removed). After the beans have been fully prepared they're sorted by weight and size and double checked to ensure there are no damaged beans.
- 8. BARRY FISCHETTO SHIPPING& TESTING STEP5 The shipping process is fairly straightforward: the beans are packaged and shipped overseas to some of the biggest coffee consumers in the world (including the USA!) The batches of coffee are then often micro- roasted and tested for quality. In addition to the obvious taste, the aroma and visual aspects of the beans are also evaluated to ensure they're up to snuff.
- 9. BARRY FISCHETTO ROASTINGTHE BEANS STEP6 Certainly the most aromatically pleasing step of the coffee process, the beans are roasted in large machines at about 500-550 degrees Farenheight. Once the beans hit an internal temperature of about 400 degrees and begin to give off that oh so familiar smell, they're ready to be cooled.
- 10. BARRY FISCHETTO GRINDINGAND BREWING STEP7 Very few things in this world act as a better pick-me-up than freshly ground coffee. If you haven't tried it, I highly recommend purchasing some whole beans and grinding them for yourself. The beans, once they're fully ground, can be brewed in whatever method you prefer–though I likely don't have to walk through that step too thoroughly.
- 11. BARRY FISCHETTO Thanks! VISIT BARRY ONLINE AT: TWITTER.COM/BARRYFISCHETTO BARRYFISCHETTO.COM BARRYFISCHETTO.ORG