Coffee Journey

Everything Starts with the Coffee Plant

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Everything Starts with the Coffee Plant

The coffee plant is an evergreen shrub that belongs to the Rubiaceae family and originated in sub-Saharan Africa. Coffee plants can reach between 6 and 12 meters in height but are usually kept at 2 meters on coffee plantations. Today, there are two main species, Coffea Robusta and Coffea Arabica. Coffea Arabica is the most commonly harvested coffee plant and grows well in cooler climates and higher altitudes. Coffea Robusta is more pest resistant and has a higher caffeine content. Coffee blends can include several bean types, but most roasters typically use two to four.

Time for Coffee Processing

Tid til behandling af kaffen

Når kaffebærrene er plukket og sorteret, skal de behandles med det samme for at sikre en ristning af høj kvalitet. Tør kaffeforarbejdning indebærer, at kaffebærrenes frugt og bønne adskilles uden fugt, mens våd kaffeforarbejdning mekanisk fjerner frugtlaget før tørring. Der findes også forskellige hybridmetoder, som den halvvaskede metode, honningbehandlingsmetoden og anaerob fermentering, der giver nuancerede smagsoplevelser. Kombinationen af bønnesorter og processer skaber det lækre spektrum af smagsprofiler på markedet for specialkaffe.

Coffee Roasting: How Roasters Transform The Bean

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Coffee Roasting: How Roasters Transform The Bean

Turning green coffee beans into complex roasts is an art form. Each coffee bean type has a particular recipe depending on size, moisture content, and flavor profile. Coffee roasting is divided into three phases: the drying phase, which is 80% of the process; the roasting phase, where the essential chemical reactions occur; and, lastly, the cooling phase, where the bean returns to room temperature. Depending on roast times, the final product can be a light, medium, dark, or extra dark roast.

It's Coffee Brewing time

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It's Coffee Brewing time

These key steps make all the difference when brewing coffee. Grinding the correct espresso dosage depends on the size of the basket inside your machine's portafilter. Next, tamp your espresso inside the basket to restrict water flow, forcing the coffee and water to blend under high pressure. Once you've tamped your coffee, pre-infuse the grounds by gently soaking with water, ensuring an even extraction. Quality espresso is traditionally extracted between 25 and 30 seconds.

Discover De’Longhi’s collection of coffee machines.