Fine coffees and manufacture of custom blends for your bar
The coffee is a plant, belonging to the family of Rubiacee (genus coffea), that grows in tropical areas between 200 and 2000 meters above the sea l...
The coffee plant: species, harvesting methods and production
The coffee is a plant, belonging to the family of Rubiacee (genus coffea), that grows in tropical areas between 200 and 2000 meters above the sea level and that reaches an height of 12 meters. Inside the reddish berries the coffee bean can be found, which are surrounded by a protective membrane. The measure of the seeds varies among species; the best-known coffees are coffea arabica and coffea robusta. Coffea arabica grows at an altitude of more than 600 meters and is the finest and most cultivated quality: the bean has a blue-green color that with the toasting acquires a sweet aromatic taste. The seeds of this species have a caffeine content ranging from 1.1 to 1.7%. On the other hand the robust species provide quite a full-bodied coffee together with a weak aroma and bitter flavors; its plant grows below 600 meters and produces a roundish seed with a brownish-yellow color. The caffeine content in the robust ranges from 2 to 4.5%. Coffee fruits, once harvested, before becoming a mixture, undergoes a series of treatments: the working procedures used are known as dry method and wet method. The dry method, which gives rise to the so-called washed coffees, is obtained by carrying out the following operations on the harvested (harvested nn necessario) fruits: cleaning, sorting, pulping, fermentation, washing and drying. In the dry method, the fruits are scattered over large sunlit fields, where with the help of the machines, the grains will free themselves from their own casing. After these operations, the grains are selected according to the measure and at the same time the defective beans are eliminated. At this point the coffee is placed in 60-70 kg jute bags, ready to be sold.