Each and every time something is produced, the process is intensified than before. It is no surprise that coffee lovers today, around the globe, started to compare the quality of coffee with other products. Everyone is looking for the best in everything they consume. So, there is a necessity to make the products in the best way possible
The filter coffee we relish undergo a distinctive series of phases to give their best to us. Hence, let us see the process involved in the production of filter coffee. It’s how that world's enticing drink, coffee’s lifecycle, is born.
There are nine steps involved in the life journey of coffee. They are planting, harvesting, processing, drying, milling, exportation, quality testing, roasting, grinding and brewing.
Generally, coffee seeds are planted under shaded sun or shaded nurseries. The seedlings are watered regularly and protected from the scorching sun to be permanently planted. Wet season is the perfect time for the plantation of the coffee seeds so that the moisture supports the roots to be strongly fit.
Approximately, it takes at least three to four years for a newly planted coffee plant to bear fruit depending on the variety. The fruit is ready to be harvested when its colour changes from green to deep red. Every year has a major harvest which includes strip pick by the machine and selective pick by the hand to end the harvest.
To prevent the spoilage of coffee, the processing commences as soon as the harvest is done. Processing may consist of two methods depending on the location and sources—the dry method and the wet method. The former method is used where the water resources are limited. The freshly picked beans are spread to dry in the sun on a huge surface. They are protected from the sun from getting wet. In the latter method, coffee beans are sent into a pulping machine to get off the skin. This is then followed by a floating process to separate the heavy ones from the light ones so that it is ready for fermentation.
If the beans are processed by the wet method along with fermentation, they are kept for drying on huge surfaces. This stage is used only when coffee beans are processed under a wet method.