The True Coffee Lover
Miele appliances recently hosted this coffee morning in their showroom in Umhlanga, Warren PRO for Hirsch's Umhlanga told us.
The true coffee lover will be able to know the difference between old coffee that has lost its flavor and coffee that is fresh. The secret lies not only in the age of the coffee but the storage technique that is used.
Coffee storage is more important than one would think. The reason for this is that it loses its flavor and aroma if it is not stored in ideal conditions. Whether storing coffee beans or ground coffee there are certain principles that need to be followed to ensure that coffee maintains its peak freshness and taste.
The most important thing to remember is that air is coffees enemy. 6 hours after the roasting process, coffee usually begins to lose its flavor. The more air that it comes into contact with, the more it will negatively affect the coffee.
Once coffee beans have been harvested, the flesh of the berries is removed.
This process is done in special machines that separate the skin from the berry. Once this has been done, the coffee bean is ready to be processed.
In order to remove all the slimy mucilage from the coffee beans, they undergo a fermentation process. This allows the beans to dry up, after which they are flushed through clean water. This cleansing process removes the bad smelling residue which is created during the fermentation process. Once this is complete, the coffee beans are then dried, either in the sun or under large drying machines. When the moisture level reaches approximately 10%, the coffee beans are then packed into storage.
In areas around the world where water is scarce, the process may differ slightly. Coffee beans are dried out in the sun, without going through the fermentation process. This may take between 10 and 14 days while the coffee berries are raked through in order to prevent mildew from developing. Once the coffee flesh has dried up, it is removed by hand, leaving only the coffee bean behind. The coffee beans are then sorted and graded after which they are shipped or stored. At this stage of the process, the coffee beans are referred to as green coffee beans.
This is the last process that coffee beans are put through before they are able to be available to a market. The roasting process involves high levels of heat that causes a chemical reaction within each coffee bean. It's at this stage the sugar and acid will begin releasing the fresh aroma of the coffee. The roasting process also causes the coffee bean to turn a darker colour due to the caramelized sugar inside the coffee beans. Once this happens, the beans are then immediately cooled down, preventing any damage.
When green coffee beans are roasted, high levels of Carbon Dioxide are released, sealing the flavor and aroma of each coffee bean. Once this happens, the coffee beans are stored. The way in which they are stored will determine whether or not they reach their peak flavor. However after reaching their peak, they may begin losing their flavor.
Should you wish to find out more about Miele's coffee machines kindly contact Warren on warren@hirschs.co.za