Coffee Journey

Allt börjar med kaffeplantan

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Allt börjar med kaffeplantan

Kaffeplantan är en vintergrön buske som tillhör familjen Rubiaceae och har sitt ursprung i Afrika söder om Sahara. Kaffeplantor kan bli mellan 6 och 12 meter höga men hålls på kaffeplantager vanligtvis till en höjd av 2 meter. Idag finns det två huvudarter, Coffea Robusta och Coffea Arabica. Coffea Arabica är den mest skördade kaffeplantan och växer bra i svalare klimat och på högre höjder. Coffea Robusta är mer motståndskraftig mot skadedjur och har högre koffeinhalt. Kaffeblends kan innehålla flera olika sorters bönor, men de flesta rosterier använder vanligtvis två till fyra sorter.

Dags att bearbeta kaffet

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.

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.