Course Content
Introduction to coffee
History of coffee
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History of coffee
Coffee varieties
Coffee varieties
The variety of coffee plants significantly affects the flavor profile, growing conditions, and resistance to pests and diseases. Arabica varieties, such as Typica, Bourbon, and Geisha, are known for their superior flavor and complexity but often require more care and specific growing conditions. Robusta varieties, like Conilon and Nganda, are hardier, higher in caffeine, and more bitter, making them suitable for commercial blends and espresso bases. Hybrid varieties aim to combine the best traits of different species to improve yield, disease resistance, and adaptability, though they may vary in flavor quality. Understanding these varieties helps baristas and coffee enthusiasts appreciate the diverse world of coffee and make informed choices about their coffee preferences and practices.
Coffee Processing
Each coffee processing method impacts the final flavor profile and quality of the coffee. Washed processing highlights the bean's intrinsic qualities, natural processing imparts rich, fruity flavors, and honey processing offers a balance of characteristics from both methods. Understanding these processes allows baristas to appreciate and communicate the unique attributes of different coffees to customers, enhancing the overall coffee experience.
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Coffee Processing
Coffee Roasting
Roasting transforms green coffee beans into the familiar brown beans we brew. Light, medium, and dark roast profiles each offer unique flavor experiences, from bright and acidic to bold and smoky. Understanding the stages of roasting and the importance of degassing helps ensure the best possible coffee flavor. This knowledge allows baristas to select and prepare coffee beans that match the desired taste profiles and brewing methods.
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Draft Lesson
Barista Skills Foundation
About Lesson

Coffee Processing

Coffee processing is a critical step in transforming coffee cherries into the green beans ready for roasting. The method used affects the final flavor, aroma, and quality of the coffee. The three primary processing methods are washed (wet), natural (dry), and honey (semi-washed).

Washed (Wet) Processing

Overview: This method involves removing the cherry’s fruit pulp before drying the beans, leading to a cleaner and more consistent flavor profile.

Steps

  1. Harvesting: Ripe cherries are harvested, often by hand to ensure quality.
  2. Pulping: The outer skin and pulp of the cherries are removed using a pulping machine.
  3. Fermentation: The beans, still coated with a mucilage layer, are placed in fermentation tanks. Natural enzymes break down the mucilage, which typically takes 12-48 hours depending on temperature and humidity.
  4. Washing: After fermentation, the beans are thoroughly washed to remove any remaining mucilage.
  5. Drying: The clean beans are spread out on drying beds, patios, or mechanical dryers to reduce moisture content to about 10-12%. Proper drying is crucial to prevent mold and ensure quality.
  6. Hulling: Once dried, the beans undergo hulling to remove the parchment layer, leaving behind the green coffee beans.

Flavor Profile: Washed coffees are often described as clean, bright, and having pronounced acidity with distinct, consistent flavors. This method highlights the bean’s inherent characteristics without much influence from the fruit.

Natural (Dry) Processing

Overview: This oldest method involves drying the entire cherry, allowing the beans to absorb flavors from the fruit and creating a more complex taste.

Steps:

  1. Harvesting: Ripe cherries are harvested, and overripe or underripe cherries are sorted out.
  2. Drying: The cherries are spread out in thin layers on drying beds, patios, or raised racks. They are regularly turned to ensure even drying and prevent fermentation or mold. Drying can take several weeks.
  3. Hulling: Once the cherries are completely dry, the outer layers (skin, pulp, and parchment) are removed using hulling machines, revealing the green beans.

Flavor Profile: Natural processed coffees tend to have a heavier body, fruity and wine-like flavors, and lower acidity. They can be more complex and intense due to the prolonged contact between the bean and the fruit.

Honey (Semi-Washed) Processing

Overview: This method is a hybrid of washed and natural processing. Some of the mucilage is left on the beans during drying, imparting a mix of flavors and characteristics.

Steps:

  1. Harvesting: Ripe cherries are harvested.
  2. Pulping:The cherries are pulped, but a significant portion of the mucilage remains on the beans.
  3. Drying: The mucilage-coated beans are spread out on drying beds or patios. They are turned regularly to ensure even drying and to prevent mold. The drying process can vary, creating different “honey” styles: yellow, red, or black honey, depending on how much mucilage is left and the drying duration.
  4. Hulling: After drying, the beans are hulled to remove the parchment layer.

Flavor Profile: Honey processed coffees can have a wide range of flavors, balancing the clean, bright notes of washed coffees with the fruity, complex characteristics of natural coffees. The body is typically fuller than washed coffees, with sweetness and varying acidity levels depending on the specific honey process.

 

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