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

Once coffee cherries have been picked and sorted, they must be processed immediately to ensure a high-quality roast. Dry coffee processing involves separating the cherries' fruit and bean without moisture, while wet coffee processing mechanically removes the fruit layer before drying. Various hybrid methods, like the semi-washed method, honey processing method, and anaerobic fermentation, also exist that produce nuanced flavors. The combination of bean varieties and processes creates the delicious spectrum of taste profiles in the specialty coffee scene.

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.

Dags för kaffebryggning

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Dags för kaffebryggning

Dessa viktiga steg gör hela skillnaden när du brygger kaffe. Hur mycket espresso som ska malas beror på storleken på filterkorgen i maskinens portafilter. Därefter tampar du espresson i filterkorgen för att begränsa vattenflödet och tvinga kaffe och vatten att blandas under högt tryck. När du har tampat ditt kaffe ska du förinfusera kaffet genom att försiktigt blötlägga den med vatten, vilket ger en jämn extraktion. Kvalitetsespresso extraheras vanligtvis mellan 25 och 30 sekunder.

Upptäck De'Longhis sortiment av kaffemaskiner.