How does coffee taste? This is a question without a single answer. Today, as the cultivation and roasting of specialty coffee continue to develop and reach a truly high level, the taste and aroma of coffee have become topics that can be explored for hours, months, or even years. Coffee tasters, who daily break down the complex sensory profiles of specialty coffees from around the world, know this best.
Contents:
1. What Influences the Taste of Coffee
2. Stages of Specialty Coffee Production and Their Impact on the Taste of the Brew - Enzymatic Stage
3. Coffee Processing
4. Coffee Processing Methods
5. Coffee Roasting
6. Coffee Brewing Stage
7. How to Brew the Best Coffee?
What Influences the Taste of Coffee
The final taste of the brew in the cup is most influenced by three consecutive phases - the ripening of the fruits on the coffee plantation, the processing of the beans, and the roasting of the coffee. At each stage of working with coffee, from plantation to cup, the most important aspect, from the perspective of those responsible for each stage, should be to bring out the full potential hidden in the bean.
Even if the harvest goes smoothly, the coffee is picked at the perfect level of ripeness and carefully sorted, poor coffee processing, incorrect storage methods, lapses in drying the beans after processing, improper roasting, and finally - incorrect brewing, can significantly lower the quality of the brew in the cup.
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Stages of Specialty Coffee Production and Their Impact on the Taste of the Brew
Enzymatic Stage
The first stage that specialty coffee undergoes on its journey from plantation to cup is the enzymatic stage. Everything involved in this stage is the sum of the conditions prevailing on the coffee plantation. This includes terroir, a combination of geological and climatic factors that affect the coffee plant and, consequently, the coffee cherries that ripen on it, as well as how the work on the coffee plantation is organized. A significant factor in the cultivation of specialty coffee is that artificial fertilizers, which often negatively impact the final taste and aroma of the brew, are not used on specialty plantations. The sensory profile that develops in the bean is thus the result of the natural ripening process of the fruit.
Coffee Processing
The next factor is the processing of the coffee beans, which is the method of “pitting” the fruit – removing the pulp from the seed. Interestingly, coffee is an unusual fruit in this regard because, similar to almonds, we are more interested in the seed itself than in the pulp, which is not common. Thus, it was necessary to devise a method that effectively and economically removes the pulp surrounding the coffee beans.
Coffee Processing Methods
Coffee processing methods are divided into two main categories - washed (wet) and natural (dry). Wet processing has several subtypes, which you can read about in upcoming articles. The decision on how the coffee will be processed is not solely up to the producer. It's important to remember that some processing methods are more dependent on weather conditions than others, and this is a factor that cannot be overlooked. If a period of several or a dozen days of uninterrupted, blazing sun is needed for the proper processing of the coffee, then that’s what it requires. Any risk of rain excludes the use of this method or exposes the farm to significant losses. Similarly, some coffee processing methods require much more time, equipment, investment, and natural resources, such as water, which is not always readily available. Considering all these factors, it’s easy to conclude that choosing the right method is a crucial decision for a coffee farmer or producer.
Coffee Roasting
The final factor influencing the taste and aroma of coffee is the work of skilled roasters, which takes place directly at the coffee roastery, such as ours on the outskirts of Warsaw – this is the coffee bean roasting stage. Coffee roasting is a complex and complicated process. It requires a great deal of knowledge, skill, and precision from the roaster because, contrary to appearances, everything happens very quickly. Crack follows crack, a moment of inattention, and it’s easy to miss the point at which the coffee reaches the perfect roast level. There’s no room for mistakes here. But today, we won’t dwell on the process of roasting the beans; it’s a topic deserving of separate discussion due to both its importance and complexity. We will cover coffee roasting next time. Maybe not literally the roasting itself, but we’ll write down what our in-house Master Roaster at JAVA Coffee, Rafał Kaniewski, has to say about coffee roasting.
Coffee Brewing Stage
After roasting, everything is in the hands of the person brewing the coffee – whether it’s a professional barista or an enthusiast experimenting with brewing methods in the comfort of their own kitchen. It’s up to this person to ensure good quality water, make sure it’s at the right temperature, choose the appropriate brewing method for the given beans, match the grind size to the brewing method, maintain the dose-to-water ratio, and monitor the entire process. There are indeed many factors to consider when brewing coffee, but it only sounds complicated at first, because, as we know – practice makes perfect. Each subsequent cup of coffee is another step toward finally brewing the perfect one.
How to Brew the Best Coffee?
A good and highly condensed set of steps that will surely shorten your path to becoming a professional is always a coffee training course. Which one? Whichever you dream of. HERE you will find all the courses currently offered by our trainer Michał Żmuda, and you’ll learn exactly what you will be taught in each of them. During the training, Michał will tell you about specialty coffee, teach you how to taste it, and show you how to brew coffee so that it delights with its flavor every time.
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