Coffee Notes

In each coffee bean there are more than 950 chemical compounds, either amino acids, proteins, starch, aromatic and essential oils and many more.

The journey begins of developing the flavors when planting the coffee tree and begin to take care of it. The coffee tree is naturally affected by the climate, its geographical location, its surroundings of soi, former and current plants roots and minerals. There is no doubt that taking care of the coffee tree and fertilizing it naturally will have a positive effect on the development of flavors and the penetration of some compounds until the coffee bean ripes. But these developed compounds are inactive often in the green coffee beans, we must stimulate them. Here are several stages to stimulate and develop the compounds in coffee.

Harvesting:

When harvesting ripe cherries, we only ensure that we do not affect the growth cycle of the coffee bean.

Process:

At the treatment stage is considered as a station and on any route in the development of flavors will go, the Natural process will raise the sweetness and fruitiness tastes of the coffee, but the washed process will result in clarity in the citrusy flavors, and the Honey process is the hybrid between the methods of drying and washing, the results will be balanced.

Storing:

Here are some of the most important stages that we may think are simple but if we neglect the good packaging and preservation of coffee will spoil the volatile flavors and oils.

Roasting:

The equation of temperature and time where in several minutes and seconds either stimulate the appropriate compounds or spoil the coffee by stimulating more than what is desired of bad compounds.

Brewing:

This is the last stage that the coffee maker has to endure all the previous stages and put into account in order to develop the best recipe for preparing a particular cup.

The coffee bean life cycle is interesting and full of adventure to become an interesting cup, but do not forget that not all the compounds inherent in coffee want to be stimulated and extracted, some will spoil the coffee cup. The ratio of soluble substances is 30% in one coffee bean, but its complete extraction and melting will result in a harsh and bad cup as it is nominated by the Speciality Coffee association. It is expected to extract at least 18% and not more than 22%. To facilitate this process without complexity, all you need to follow the equation of preparation and appropriate preparation in the process of preparation and follow the preparation of the full, the desired and targeted vehicles will be extracted easier and faster than complex compounds not recommended in the cup and not palatable.