Tagged: coffee bean

Use A Coffee Press

coffee press

Hot Coffee:
1. For less sediment in your cup, use a burr grinder. It will produce an even, uniform grind.
2. Grind your coffee a couple of notches coarser than you would for drip coffee.
3. Fill the carafe of your press with hot tap water to warm it while you heat the water for making coffee.
4. When the water is heated, empty the carafe and scoop in ground coffee – about 7 – 8 scoops for an 8 cup press.
5. Slowly pour heated water (195- 205 degrees) into the carafe leaving a little room at the top for the plunger.
6. Stir the grounds/water mixture with a spoon to make sure all the grounds are saturated.
7. Place the lid onto the carafe with the plunger near the top and allow to steep for 4 minutes.
8. Slowly press the plunger to the bottom and serve.

Cold Coffee Concentrate:
1. Grind your coffee from drip to a couple notches coarser than drip.
2. Add about 4 ounces of coffee for an 8 cup press or 6 ounces for a 12 cup press.
3. Pour cold water into the carafe leaving a little room at the top.
4. Stir the grounds/water mixture with a spoon to make sure all the grounds are saturated.
5. Place the lid onto the carafe with the plunger near the top and allow to steep at room temperature for 12 – 24 hours.
6. Press the plunger down and pour the coffee concentrate into another container for storage. If you used a finer grind, or want to ensure there is no sediment in your cup, pour the concentrate through a paper coffee filter inside a mesh strainer.
7. Mix 1 – 2 parts concentrate with 1 part water. Try adding a dash of cardamom.
8. Keep the concentrate in your refrigerator for up to 10 days.

Processing Coffee

processing coffee

 

Coffee processing is the proceed of shattering open coffee cherries after they have been harvested, eliminating the beans, and drying the beans. There are two procedures of processing coffee cherries – the wet procedure and the dry procedure.

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Harvesting Coffee

Harvesting-Coffee

Coffee plants generally flower once or twice per year depending upon the amount and pattern of rainfall in a particular growing region. As the flowers close, the coffee cherries (the fruit containing the coffee beans) begin to develop. When the cherries are ripe and glossy red, usually some six to nine months after blossoming, they are harvested.
To yield only high quality coffee, the cherries must be picked when they are perfectly ripe, and not the least bit under or overripe. Time is of the essence as the window between the two is only a matter of days. Obtaining only perfectly ripened cherries is not an easy matter. The harvesting process is complicated by the number of flowerings as well as the fact that all the different stages of ripeness may be present at the same time on a single branch.

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History of Coffee

coffee

Coffee was first consumed in the 9th years. According to legend, Ethiopian herders observed their goats appeared to promenade and have more power after consuming the berries of the plant. People in the Galla tribe of Ethiopia started grinding coffee edible kernels and blending them with animal fat. They noticed an boost in their own energy.
Traders brought coffee plants to Arabia where, for the first time, they were grown on plantations and brewed into a beverage called qahwa. The plants had spread all through the Middle East and into to the north Africa, Persia and Turkey by the 15th century. The world’s first coffee shop was opened in Constantinople round 1475. Around that same time, it was lawful in Turkey for a woman to end marriage her husband if he did not supply her daily coffee.

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Coffee Plant

coffee plant

The coffee plant began in Ethiopia, but it is now developed in many tropical climates round the world including Hawaii, the Caribbean, centered America and parts of South America, Asia and Africa. It is an evergreen shrub, or little tree, that blooms with small, white, fragrant blossoms. After blooming, the coffee vegetation will bear small, oblong fruit called cherries. As they ripen, the cherries move from green to yellow, and eventually brilliant red when ripe. Each cherry comprises two seeds – these kernels are the beans that will finally be selected, processed, and roasted. A coffee vegetation will begin to make crop after 3 – 5 years and will continue bearing crop for 50 – 60 years.
Arabica and Robusta are the two species of coffee plants most routinely developed for their beans.

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