JOURNEY OF OUR BEAN

From Seed to Cup… The coffee you enjoy each day has taken a long journey to arrive in your cup.

FIELD PHASE

1. Planting: The initial step in coffee process is to grow a coffee plant. Coffee seeds are generally planted in large beds. Where the plant is planted is a very crucial step in creating the distinctive flavour. 2. Harvesting: 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.

 

PROCESSING PHASE

1. Processing: Processing must begin as quickly as possible to prevent fruit spoilage. Here, the outer covering is removed from the seed. There are basically 2 methods:

  • The dry method is the older method, the beans are laid out in the sun to dry. It gives the beans more body and less acidity.
  • The other method is known as wet processing, the beans are put in a big bath tub and unusable beans will rise during immersion. They are fermented and washed to remove the pulp form the beans.

2. Drying: the pulped beans must now be dried by spreading them on drying tables or floors, where they are turned regularly. The dried beans are known as parchment coffee.
3. Milling: After the pulp has been removed the milling starts, this is where the beans are inspected on color, size and the last bit pulp is removed. The beans are classified and selected. Defective beans are removed.
4. Roasting: The unique flavour of coffee depends on the rate of roasting. It is done using hot air or a drum roaster, in which they are constantly flipped over and when they reached the end of the drum they are perfectly roasted.
5. Grinding: After you gained the desired roast, grind the beans to the desired size and brewing method of your coffee.

 

BLENDING

A coffee blend consists of two or more individual coffee beans that may be mixed together in the raw state (green) prior to roasting or they are roasted separately and blend after roasting. Example: Indian Arabica is mild coffee, & more aromatic, India higher market value compared to Robusta beans. On the other hand, Robusta has more strength and is, therefore, used in making various blends. Indian Robusta at 20-30% in a blend can boost cup characteristics

 

BREWING

1. The Water : The water you use is very important to the quality of your coffee. Use filtered or bottled water if your tap water is not good or has a strong odour or taste, such as chlorine.  If you’re using tap water, let it run a few seconds before filling your coffee pot, and be sure to use cold water. Avoid distilled or softened water.
2. Coffee-to- Water Ratio : A general guideline is called the “Golden Ratio” – one to two tablespoons of ground coffee for every six ounces of water. This can be adjusted to suit individual taste preferences.   Check the cup lines or indicators on your specific brewer to see how they actually measure. And remember that some water is lost to evaporation in certain brewing methods.
3. Water Temperature  : Your brewer should maintain a water temperature between 195 to 205 degrees Fahrenheit for optimal extraction. Colder water will result in flat, under-extracted coffee, while water that is too hot will also cause a loss of quality in the taste of the coffee. (However, cold brew does not need any heat.) If you are brewing the coffee manually, let the water come to a full boil, but do not over boil. Turn off the heat source and allow the water to rest a minute before pouring it over the grounds.
4. Brewing Time : The amount of time that the water is in contact with the coffee grounds is another important flavour factor. Over-extracting – the brew time is too long Under-extracting – the brew time is too short

 

Our Team

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Alicia Boyde

Alicia Boyde

Owner

Jake Plotter

Jake Plotter

Head Barista

Jennifer Chapman

Jennifer Chapman

Staff Manager

Contact

Phone

080-43438484

Address

Sahakara Nagar, Bangalore-560092

Email : [email protected]
Phone : 080-43438484
Customer Care : 1800-425-2216

CUSTOMER SERVICE

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