Have you ever thought why one type of coffee bean comes to the local shop and some others do not?
Before presenting it as a cup of elixir, coffee is procured by the coffee-graders by making some painstaking journey through antagonistic rules, venomous insects and enduring a lot more than weeks-long dangers and disappointments.
Coffee bean procuring may not be so adventurous as well but the graders do live a very interesting and exciting life.
Long before coming to the loading dock coffee is graded and the task is carried out by a Green coffee-seller. The word green might give you a chance to conjecture if that has something to do with the environment but the case is not so. The name simply comes from the fact that the beans at that time are very fresh or green and afterwards they are roasted into the brown hue.
Coffee beans are examined very cautiously for several features.
The coffee beans need to be of more or less uniform size and shape. This helps in the unvarying roasting of the beans. The small ones roast diversely than the bigger beans. In case the size and shape of the beans vary then the roasting span cannot be adjusted and as a result some beans are roasted before the others and an uneven result follows.
Looking for a similarity in the color of the beans is also a function of the graders. Diverse colors of the beans mean that they are dried in different ways; it also might suggest that the beans have been accumulated from different cultivators and this also leads to an irregularity in the process of roasting and the flavor of the beans.
Beans that are dried and processed have a brown silverskin which earns it the name fox bean in Brazil. If the silverskin can be simply rubbed off then it means that the beans have been dry processed. This is understood because beans which are not fully ripe can also have a silverskin but this one do not come out when rubbed. The latter kind of bean is avoided as it gives a sour taste to the coffee.
The drying of beans is a form of art in its own way. Coffee-estates often take pride in the care and skill that is put in the whole process of drying. They can truly show it off as a lot of care is taken indeed; this is because improper drying of the beans is generally understood from the appearance of the dried beans. Sometimes the processors do use some severe drying techniques to keep down the cost but this shows. A rapid burning process or a lack in the time of turning the beans while drying, gives them a very jagged and mottled look.
Apart from these there are some other aspects that the graders do seek.
The graders are always very careful for the white edge that can be spotted in the beans that have received an inadequate drying or have been stored in a moist condition. This affects the coffee as a consumers product as it makes the cup taste insipid.
Arabica coffee beans that are considered to be the best are a kind, used in high-quality coffees. They have a very uniform and attractive appearance.
The last action of the graders is to smell the beans. Good-quality beans have a fresh scent. The graders are expert in detecting from the smell what is lacking in the bean along with what is present in it. A defective manner of processing leaves a very smoky odour in the beans which is never liked in a cup of coffee.
Thus whenever you sip a brew and can smell the fantastic perfume wafting from the cup, just dont forget to lift it and thank the bean graders who put their best to make you feel good about the cup you are sipping at.
Author: Guy MorrisThis author has published 4 articles so far.