a coffee state of mind

8/7/2019 A Coffee State of Mind

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A COFFEESTATE OF MIND


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The coee growing regions o the world centralize between the Tropic o Cancer and the Tropic o Capricorn.


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LEFT | Coee beans come intwo varieties- green and red.Red beans are lower in acid thangreen beans and are used orfner coees.

BELOW | Coee is grown in areaswith altitudes between 1,800and 3,600 eet. Most commonly,the beans are grown in southernparts o the world such as SouthAmerica, Arica, and Asia.


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GROWTH

A

worldwide market

of coffee has

developed from its

origination over

2,000 years ago.

Only until you

concentrate on theactual production and farming of a coee

bean does its value become apparent.

Coee beans come in two varieties; green

and red. Red beans are lower in acid than

green beans and are used for ner coees.

Most beans are hand picked by workers

who separate the two kinds of beans, a very

involved process.

After the beans are picked, the fruit is

removed by soaking, scoring, and mechanical

rubbing. Coee cherries are not valued for

their fruit, rather the bean inside. They arethen washed and are dried in the sun on large

concrete slabs. The beans are then sorted,

much like colored M&Ms, by color and size.

This process is sometimes done by hand, but

is most commonly done by machine. Some

beans are selected to be aged from up to

eight years, while some are only aged a year

before they are roasted.

The beans are then roasted to nearly fourhundred degree temperatures, until they

expand to about twice their size and change

from green or red to brown. It also releases an

oil which gives individual coees their avor.

Finally, the beans are transported and

distributed to various coee companies

around the world to be brewed in various

ways. Boiling, pressure cookers, gravity,

steeping, French presses, and coee pots

are some of the many methods. Though the

process of growing and harvesting the coee

bean is very involved, the outcome is one ofthe most relaxing and pleasurable drinks to be

consumed around the world.


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BREWING

A French Press extracts the actual avor from the coee

grounds and can be considered the second most popular wayto brew coee. Hot water is poured over grounds, then stirred.

After a few minutes of saturation, the plunger is pushed down,separating the beans from the consumed drink.

This is the most popular method used today. Most

households have some form of drip-coee maker.Typically this involves the water being poured onto

the grounded coee beans into a mug or a pot below.


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Using a vacuum is another way to brew coee. It is very slowand unusual to witness. Near boiling water is forced into a g

chamber with coee grounds. The mixture steeps until the his turned o. As it cools, the water is sucked back into the lo

chamber.

Using a vacuum is another way to brew coee. It is very slowand unusual to witness. Near boiling water is forced into a glass

chamber with coee grounds. The mixture steeps until the heatis turned o. As it cools, the water is sucked back into the lowerchamber.


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An espresso machine is typically used to make cappuccinos and

lattes, but can also make a cup of coee. They are becomingmore common in U.S. households. Hot water is injected

through the grounds and into the cup below.

Turkish coee, or the Arab method, was probably the originalmethod people used to make coee. It makes a very dark and

strong coee. Coee is hand-ground then placed in a pot called

an ibrik with sugar and water. It is then brought to a boil 3 timesand poured into a cup to consume.


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WORDS, AND INFORMATION BY MATT CLI

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