coffeecupcoffee-dryingpatio-coffeeresearchorgcoffee-harvesting-cherries-coffeeresearchorgHave you thought about your cup of Starbucks? What’s its story, anyway?
THE COFFEE BEAN: The United States imports more coffee than any other nation. In 2009 the average person in the United States consumed 9 lbs of coffee. Brazil is responsible for approximately 45% of the world's total coffee exports.
The coffee bean is a seed of the coffee plant, the source for coffee. The pit inside the fruit is called a berry or cherry. Even though they are seeds, they are called beans because of their resemblance to true beans.
PICKING/DRYING: When the coffee bean is ripe, it is almost always handpicked. There are two methods of processing the coffee beans. The first method is wet processing. The flesh of the berries is separated from the seeds and then the seeds are fermented–soaked in water for about two days. This dissolves any pulp or sticky residue that may still be attached to the seeds. They are then washed and dried in the sun, or in drying machines.
The dry processing method is used for lower quality seeds. Foreign objects are separated from the berries and the fruit is then spread out in the sun for 2–3 weeks, and raked regularly by hand. The outer shell of the beans turns brown and the beans rattle around inside. Once the beans are dried, all of the layers are removed from the beans (this process is called hulling). Occasionally, beans may be polished in a machine to remove that last little bit of silver skin. Beans are then graded and sorted, first by size, then by density. Beans of unsatisfactory size, color, or otherwise unacceptable, are removed. The green beans are bagged and shipped to buyers around the world−to coffee buyers and then to Starbucks!
ROASTING: The green coffee beans are heated in large, rotating drums using temperatures up to 550 F. The tumbling motion of the drums keeps the beans from burning. Roasting time depends on the desired coffee strength−seven minutes for a light roast to fourteen minutes for espresso.
GRIND: The proper grind brings out the most flavor. Generally, the finer the grind the more quickly the coffee should be prepared. Coffee ground for an espresso machine should be ground finer than coffee brewed in a drip system.
BREWING: Before you brew your coffee, take a moment. Smell their aroma. Think of the many processes these beans have gone through since the day they were hand-picked and sorted in their origin country. Consider the long way they have traveled to your kitchen. Prepare your coffee thoughtfully and enjoy it with pleasure. Many people have been instrumental in bringing it to your cup.
WRITERS CORNER: Like the journey of the coffee bean, as writers we travel a long road from the idea of a novel to its completion. Take time to research for accuracy, fully develop your characters and your plot. Bring it to its fruitful conclusion with care and thoughtfulness.
EVERYONE ELSE: Never undertake a project or a journey without a specific plan, whether it’s baking bread or taking a trip across town. Without consideration of whether you have all the needed ingredients, your bread could be dry and tasteless. If you don’t have a mental GPS of how to get where you’re going, you could end up in Timbuktu. (Metaphorically speaking).

Back to Top