THE COFFEE TRIO YOU NEED | ROASTING, GRINDING, BREWING

It all began from the lush and humid sub-tropical forests to the ripe red cherries being plucked with love by the local farmers. From the wet drying and dry drying, the selection, to the polishing and examining.

Your coffee is now ready to grow up! What it needs for the ultimate transformation is the trio- Roasting, Grinding and Brewing to perfection.

Roasting is what makes your coffee bean the makeover it needs to become a good coffee one day. The correct amount of roasting can easily be called one of the easiest keys to make quality coffee. It transforms your beans from green to that gorgeous, glowing dark brown color. More than 800 aroma compounds are created when we roast coffee which gives it its iconic smell. To break down the roasting process in simpler terms: a quick re-drying is done to ensure minuscule moisture. This is followed by browning, where your bean actually changes color and gives that smoky, toasty smell gradually. A good roast master will know when and if to slow down the roasting process here to develop those scintillating flavors. At the end of this the coffee beans cracks popping! This is the beginning of the development or final roasting stage. The aromas develop and the beans, kind of get cooked with their aromas. Slowing down here determines how delicious or how harsh your coffee is going to be. Roasters decide on whether they want light roasted coffee or dark roasted ones. This will also determine the fruitiness or the smokiness of your coffee’s taste & flavor.

 Time of roasting also affects the taste. Fast roasting might enhance flavors but also be at the risk of turning burnt. Another reason to impact the roasting is the machinery being used. There are many types of roasters in the market from drum roasters to bed roasters. What may also determine roasting is its purpose, whether your coffee is being roasted for an espresso or a filter one.

Coffee Grinding

After the roasting process is over these are released now and it is show time, the finale of grinding these glorious beans into the ultimate magical powder!

Grinding is arguably the backbone of your drink. The amount and type of grinding decides how your coffee is going to smell and feel. This is where ‘extraction’ comes in handy. The whole idea of grinding acts out when extraction of flavors happen along the way. One such extraction factor is grinding size. The kind of taste and type of brew you desire from your coffee will depend on the grinding you use.

The main types include- Extra coarse grounds used for cold brews, coarse grounds used in French Press brewing, medium-coarse grounds used for Chemex or clever drippers, medium grounds for a medium drip coffee, medium-fine grounds great for pour overs ad siphon coffees, fine grounds classically used for espressos, super fine grounds used for Turkish coffee.

Therefore grinding breaks down the beans into their final state: coffee powder or grains ready to be brewed into your perfect cup of warm coffee, or cold who knows?

Brewing and pressing are very closely related steps. Now there are multiple types of brewing to fit to your desires of the day. There is the Dripping Cone process, the Espresso press, the French press, the Siphon, the Chemex style, the Aero-press, the Stovetop Mokapot and others. How you push the water through your grind creates a difference too. Brewing is deeply personal and every cup of coffee you brew should leave a statement of you in it with the beauty of taste…

What makes the difference is your coffee story!
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