The Art of Coffee Grading
Grading coffee is truly an art form. It requires a lot of skill and knowledge to sure that the coffee you find in stores and shops is of the best quality. Coffee is graded before roasting and a person who does it is called a ‘Green Coffee Seller’. This grading expert is trained to know all of the characteristics to be inspected and they can tell a good bean form a bad bean with matchless skill. The average person could only dream of having the skills an experienced grading expert has. They know how good your coffee will be before it ever hits the sales floor.
Bean Traits
There are many traits of a bean that need to be evaluated in the grading process. These traits are carefully examined by the grader and sometimes it can be a tricky process because even slight differences can end up being huge differences in the end. Here are the main traits that have to be considered during the grading process:
Size and Shape: The beans should be uniform in size and shape. This will help to ensure an even roast since larger beans and smaller beans have different roasting time and that means the timing will not be able to be adjusted properly.
Color: Similar color is desirable because uneven color suggests that the beans were dried differently. It could also indicate a mixing of beans from different cultivars which will lead to problems with roasting and the resulting flavor.
Region and Cultivar: Beans should be separated by region and cultivar. This helps to ensure roasting and the final product are even and consistent. By making sure the region and cultivar are the same with each bean, it can be ensured they were dried the same.
Processing: Beans should be processed as soon after harvest as possible. After harvested beans start to ferment which producing unwanted compounds. If drying is put off too long the flavor will be greatly affected. Additionally the type of processing used is inspected. Wet processing involves separating beans of different densities by removing floating beans during the wet washing process. Dry processing is a more meticulous and efficient system of separation. Dry processed beans will have a brown color which is similar to the color of unprocessed beans. However, when rubbed the skin comes off of dry processed beans and not under processed beans.
Drying Aspects: The signs of improperly dried beans are obvious and well checked. Harsh mechanical techniques, drying too fast or infrequent turning during drying all result in a mottled appearance. Properly dried beans are dried slowly enough to let the skin dry and have several, short periods of mechanical drying. They will result in an even color and the right moisture content needed for proper roasting results.
Tell Tale Signs: White edges on beans indicate bad drying or storage and will not produce a good flavor. Bright appearance is a sign of a good bean. Smell: Finally, the smell of the bean can say a lot. They should have a fresh scent without a smoky or musty undertone.
About the Author:
Peter Wilson is publishing principally for http://www.coffee-espresso-maker-tips.com , an online site with information about saeco coffee maker and italian coffee machines. His
contributions on saeco espresso machines can be found on his site .
Tags:
coffee,
coffee grading,
coffee machine,
coffee maker,
espresso,
espresso machine,
green coffee
Related posts
October 12 2008 | coffee | No Comments »
One benefit of drinking a beverage that is both historic and international is the variety of ways you can enjoy it, which is one of the reasons coffee has become so popular today. Just go to a local coffee shop and look at the menu. The flavors, blends and combinations are endless. The Caribbean, Mexican mocha and Cuban cubano are just a few of the many you might find.
The Caribbean is an unusual recipe, but worth the try. Bake a coconut for approximately thirty minutes at 300 degrees Fahrenheit. Then, remove the coconut and allow it to cool. Once cool, crack open the shell and remove the grate and flesh inside. Mix and heat the coconut milk, meat and a half cup of cow’s milk in a pan until it thickens after which you need to remove the granules of coconut which is best done by straining the mixture. Then, mix it with a cup of coffee and enjoy.
The Mexican mocha is a tasty blend of chocolate and coffee, as with any mocha. Add a teaspoon of chocolate syrup and a quarter teaspoon each of nutmeg and cinnamon to a cup of coffee, as well as white sugar to your individual likeness. For an extra bonus, you can add some whipping cream on top, or even mix it in.
The Cuban cubano is enjoyed like tequila. Take it straight and like a shot. Some may prefer to dilute the drink with some hot milk or rum, but adding any more than a tablespoon of milk will ruin the invaluable taste of the cubano drink itself. Go ahead and add rum to taste.
Some other international drinks to enjoy are Turkish, Vietnamese and Viennese.
To make the Viennese, melt an eighth cup of dark chocolate into a sauce pan and stir in a tablespoon of light cream. Once blended, sprinkle some cocoa and cinnamon across the top and enjoy.
Now, the Turkish is a fairly easy recipe, but you will certainly benefit from finding a dzezva pot in which to boil the coffee. Yes, you will need to boil it. Turkish coffee has a very strong flavor. Begin with some finely ground Turkish coffee. Pour one cup water into the dzezva and bring to a boil after adding a half teaspoon of sugar to the pot. Once it reaches a boiling point, remove it from the heat and add one teaspoon of the Turkish coffee. Stir, place it back on the heat and then remove it after you see a layer of foam. Once it has cooled and settled, drink up and enjoy this robust, delicious blend.
The Vietnam is one chilled coffee you do not want to miss. Once you find a Vietnamese coffee press, you are on easy street as that is the challenging part. Now, place the grounds into the press, pour one tablespoon of condensed milk into the bottom of your cup. Pour boiling water over the press. Let it drip, then stir and add ice.
Besides trying out these recipes, your other option is to just travel the world and let the local baristas do the work. Otherwise, it is up to you to use your own espresso maker!
About the Author:
Jack Blacksmith publishes principally for http://www.coffee-espresso-maker-tips.com , a website with topics around home espresso machines . On his site one might see his writings on
how to make espresso and expresso maker.
Tags:
coffee,
coffee blends,
espresso,
espresso machine,
espresso maker,
Turkish coffee
Related posts
October 10 2008 | coffee | No Comments »