Why are coffee and coffee shops so popular?
Coffee is one of the most produced and consumed beverages in the world, staying only behind water and tea. It’s part of many different cultures and traditions and is widely consumed worldwide. Its caffeine-rich grains are an essential part of many people’s days and are even considered an addicting substance. Coffee can help you feel less tired, increase energy levels, improves productivity, and is a big part of social interactions. Safe to say, not many people can live without coffee shops.
From the fields of Brazil, Vietnam, and Colombia, to your fresh cup every breakfast, coffee beans go through an intense process to assure the best possible quality. This process has 10 main steps:
- Harvesting the beans
- Tasting and quality test
- Grinding and brewing
The first of those steps is planting. Coffee is a tropical plant, which means that it’s better planted in the most equatorial regions of the globe, this region is known as the “coffee bean belt” a region in between the tropics of Cancer and Capricorn, and is present in almost every continent. However, not every tropical country has an adequate climate for producing coffee. The best locations for coffee plants are usually in areas with nitrogen-rich volcanic soil, in places of elevation, because of the constant temperature.
Harvesting the beans
After planting, farmers all around the world need to harvest their beans. The plant is initially a bright deep red colour, and newly planted trees can take up to 4 years to be ready to harvest. The frequency of harvesting varies from country to country, while in most places there is one big harvest a year, countries like Colombia have two flowerings a year, a main and secondary crop.
The harvesting can happen both by hand or by machines, depending on the landscape of the fields. In most places, since it’s planted on hills and on an altitude, is most common to be handpicked, but in places like Brazil with a flat landscape, modern technologies are used.
After the harvesting, coffee is processed in one of two ways: the dry method or the wet method. The dry method basically consists of drying the freshly-picked beans in the sun, being more common in countries where the water supply is more limited.
On the other hand, the wet method first removes the pulp of the coffee cherry and it’s left to dry only with the parchment skin left on. The beans then are put through a water channel in which the ripe beans sink and the green beans float. After that, the beans are separated and the ripe ones are transported to the fermentation tanks, where they will stay from 12 to 48 hours to remove the last layer of skin.
After the processing, the now hard to touch brown beans of coffee can be laid on a wide flat surface until they are sun-dried. As a faster more technological method, the beans can be put in large tumblers to dry. Now the beans are called “parchment coffee” and are put in sisal bags to be sent to the milling process.
Before the exportation and selling, the parchment coffee has to go through a hulling machine to remove the parchment layer from the dried beans, then through a polishing, and then through grading and sorting by size and colour to ensure that only the best quality beans are left behind.
Now that the beans are perfect and only the best quality ones passed the quality control, they are ready for exportation.
It’s estimated that, yearly, 142.37 million 60kg bags of coffee beans were exported worldwide.Statista
Tasting and quality test
Before everything is ready to be shipped worldwide, there is a tasting test done by tasting specialists, called cuppers, to evaluate the overall sensorial quality. First, the visual appearance is evaluated and then the aroma. After letting the coffee rest, the cupper feels the aroma again and then tastes it.
Roasting is the process that actually transforms the so-far green bean into the aromatic and amazing brown beans everyone knows. The beans are kept moving in a hight temperature tumbler, and once the goal temperature is reached, they become brown and the caffeol, the oil that gives the beans their strong taste, begins to take form. After that, the beans are cooled and ready for grinding and brewing.
Grinding and brewing
Grinding and brewing are the last steps before you can drink your favourite espresso or latte. First, grinding is the process of breaking the grain into a powder. It can be finer or rougher, depending on the taste. After, hot water is poured on top of the ground beans, and delicious coffee is extracted!
Now that you know everything about the production of coffee, elevating your brand through a private label or contract manufacturing could be just the step you need to take your business to the next level.
Are you ready to upgrade your brand into a successful business and are looking for the right production? Here at Wonnda, we work with top European producers for private labelling and contract manufacturing. The first step in getting your business to market is probably the most crucial – finding the right production partner for your project. The great advantage of wonnda.com is that you can simply let us do the heavy lifting. Just tell us quickly about your project or product idea. We will then approach the most suitable producers for your project and connect you with them. Sounds interesting? Then just fill out the form or send us an email with your desired product