The coffee bean, itself, contains chemicals which are mind-altering (in a way some find pleasing) to humans as a coincidental result of their defense mechanism; those chemicals are toxic in large doses, or even in their normal amount when consumed by many creatures which may otherwise have threatened the coffee beans in the wild.
A coffee bean from two different places usually have distinctive characteristics such as flavor (flavor criteria includes terms such as "citrus-like" or "earthy"), caffeine content, body or mouthfeel, and acidity. These are dependent on the local environment where the coffee plants are grown, their method of process, and the genetic subspecies or varietal.
Some well-known arabica coffee beans include:
* Colombian - Coffee was first introduced to the country of Colombia in the early 1800's. Today Maragogype, Caturra, Typica and Bourbon cultivars are grown. When Colombian coffee is freshly roasted it has a bright acidity, is heavy in body and is intensely aromatic. Colombia produces about 12% of the coffee in the world, second only to Brazil.
* Colombian Milds - Includes coffees from Colombia, Kenya, and Tanzania, all of which are washed arabicas.
* Costa Rican Tarrazu - from the Tarrazu Valley in the highlands outside of San Josè(c), archetypal estate coffee is La Minita.
* Guatemala Huehuetenango - Grown at over 5000 feet in the northern region, one of the most remote growing regions in Guatemala
* Ethiopian Harrar - from the region of Harar, Ethiopia
* Ethiopian Yirgacheffe - from the area of the town of Yirga Cheffe in the Sidamo (now Oromia) region of Ethiopia
* Hawaiian Kona - grown on the slopes of Hualalai in the Kona District on the Big Island of Hawaii.
* Jamaican Blue Mountain - From the Blue Mountain region of Jamaica. Due to its popularity, it fetches a high price in the market.
* Java - from the island of Java, in Indonesia. This coffee was once so widely traded that "java" became a slang term for coffee
... and more.
Some coffee bean varieties are so well-known and so in-demand that they are far more expensive than others. Jamaican Blue Mountain and Hawaiian Kona coffees are perhaps the most prominent examples. Often these coffee beans are blended with other, less expensive coffee beans and the suffix "blend" added to the labelling, such as "Blue Mountain blend" or "Kona blend" even though they only contain a small amount of the coffee bean mentioned.
One unusual and very expensive variety of robusta is the Indonesian Kopi Luwak and the Philippine Kape Alamid. The coffee bean is collected from the droppings of the Common Palm Civet, whose digestive processes give it a distinctive flavor.
This is the story of how the humble coffee becomes a world celebrity. It's not about the Labrador named Coffee Beans attached to the Sheriff's Department sniffing drugs and bombs. It's about "the" coffee beans we are familiar with. It's about the fragrant aroma that stimulates our senses in the morning. The tingling sensation we get when we take the first sip in the morning. How we manage to get an extra boost of energy whenever we feel tired and sleepy. Let us take some time to ponder the processes the coffee beans have to go through before it can be marketed.
Processing The Coffee Beans
After the coffee berries have been harvested, it needs to undergo a process where the flesh of the coffee berries is removed. The coffee berries are placed in special machines separating the flesh from the seed. This coffee seed is commonly called "coffee beans". The coffee beans will now undergo a fermentation process for a period of time. This process is done in order to remove the slimy mucilage coating the coffee beans.
After the coffee beans have undergone the mandatory fermentation, they are thoroughly flushed with clean water. This process is to remove the foul smelling residue due to the fermentation process and the waste water is a main cause of pollutant.
The coffee beans are then dried under the sun or by machines, until the moisture level is about 10% before they can be packed for storage.
Another method of getting to the coffee beans without undergoing the fermentation process is to dry the whole berry in the sun. It normally takes about 10 to 14 days to complete the process with constant raking of the coffee beans to prevent mildew from forming. This method is popular and widely used by coffee producers where water is scarce. The dried flesh is then physically removed leaving only the coffee beans.
The dried coffee beans is then sorted and graded before they can be stored or shipped to buyers. At this stage, the coffee bean is called green coffee beans.
Sometimes the coffee beans will undergo an additional aging process. The reason for this is because when coffee was first introduced into Europe, the coffee beans have undergone a journey of about six months. Europeans have already developed a preference for this taste and therefore to simulate the taste, the coffee beans are further aged.
Roasting The Coffee Beans
Roasting is the final process the coffee beans have to undergo before they are commercially marketed. It is also possible to purchase un-roasted coffee beans that you can personally roast them yourself.
When the coffee beans are subjected to heat, there's a chemical reaction happening within the coffee beans where the sugar and acid will begin to react releasing its aroma. The coffee beans will turn darker due to caramelized sucrose. When this happens, the coffee beans are quickly cooled to prevent damage to the coffee beans.
When roasting the green coffee beans, a lot of carbon dioxide is released as a by-product. The carbon dioxide helps to "seal" the coffee beans from loosing its flavor and aroma. Depending on how the coffee beans are stored, it may take some time before the optimum peak flavor. After reaching its peak, it will start loosing its flavor again.
If you are trying to roast your own coffee beans at home, be aware that you may not be successful during the first few times. You might over-burn your coffee beans during your first few tries. Never be discouraged, but try until you get the taste and flavor that appeals to you. Remember to process in small amounts to maintain freshness of your coffee.
Grinding The Coffee Beans
Before the roasted coffee beans can be used, you need to grind the coffee beans first. The coarseness of your coffee depends on your preference and the type of coffee-brewing method. It can range from coarse to very fine as in the Turkish grind. For example, if you're using a percolator, a course coffee powder is suitable but if you are using an Espresso machines, an extra fine coffee powder is required.
Conclusion
The coffee beans have to undergo a string of processes before it can be consumed. The final flavor of the coffee depends on the journey the coffee beans take in order to reach its final form. Different methods and different techniques will give rise to a varied coffee flavor. This is the reason why there are so many flavors to the simple coffee bean.
Both Heather Colman & Elsie Shan are contributors for EditorialToday. The above articles have been edited for relevancy and timeliness. All write-ups, reviews, tips and guides published by EditorialToday.com and its partners or affiliates are for informational purposes only. They should not be used for any legal or any other type of advice. We do not endorse any author, contributor, writer or article posted by our team.
Heather Colman has sinced written about articles on various topics from Medicine, Acid Reflux and Other Conditions. This article is Copyright (c) 2006, Heather Colman. Permission is granted to reprint this article as long as no changes are made, and this entire resource box is included. Find more. Heather Colman's top article generates over 60500 views. to your Favourites.
Elsie Shan has sinced written about articles on various topics from Home Businesses, Diabetes Treatment and Cooking Tips. More information on Coffee at: ,. Elsie Shan's top article generates over 9900 views. to your Favourites.