Major Cohen

Article / Updated 05-04-2021

Your brewing method is an important part of making a great cup of coffee. Whether you use immersion, a pour-over, or a more exotic approach, you can create a delicious drink. Immersion methods With any brewing method, coffee and water come together for a defined period of time, and then they’re separated. What’s left is the liquid you consume and the grounds you dispose of later. Here are three immersion methods you can try. Cupping Perhaps the simplest immersion brewing method is cupping. Coffee companies around the world use this method, as tasters evaluate coffees for potential purchase and do the work of quality control by testing through tasting at different stages of production (the following figure shows an example). The SCA provides a specific protocol for cupping, but the general idea is that a small, measured amount of coffee, ground precisely, is combined with a measured amount of hot water in a bowl or cup for a specific time. The combined ingredients are smelled and stirred gently, once. The grind size is large enough so that the coffee grounds will saturate and sink, leaving the coffee toward the top of the cup or bowl. The person doing the cupping can then dip out a spoonful of coffee and taste it. French press If you want to sip a whole cup of coffee, French press immersion works wonderfully.f French press also goes by these other names: Cafetière Cafetière a piston Cafeteria Coffee plunger Coffee press Press pot Italian designer Paolini Ugo came up with one press idea, and designers Attilio Calimani and Giulio Moneta patented it in 1929. A similar design was patented earlier by two Frenchmen, Mayer and Delforge, in 1852. The first presses were made in France, which is why so many people call them French presses. This method uses carefully measured doses of ground coffee and water at the correct temperature. The coffee dose is ground medium to coarse. Extraction begins when the ground coffee and water are combined in the cylindrical vessel, which is often made of glass, but sometimes plastic or metal. Thorough extraction will result only if you completely mix the ground coffee and water, and successful brewers develop a knack for pouring the water in a way that ensures this saturation occurs. They may even stir the coffee and water at the start. The recommended brewing time is four minutes, and then you push the plunger. The plunger is fitted with a screen that looks like a fine mesh window screen, although it is also sometimes plastic. Plunging that screen through the liquid forces the grounds to the bottom but leaves the liquid above the screen and pourable. Some people who brew with a French press add a last step of decanting the liquid into a second vessel in order to maintain flavor integrity. Coffee that is brewed with a French press is often noteworthy for its fuller flavor, body, and richness. This is because the coffee is coarsely ground and the screen mesh, the filter, is porous enough to allow quite a lot of the solids to pass through into the liquid. That creates a signature feature of the brewed coffee: Residual grounds left behind in the empty cups of those who have finished their coffee. Clever brewer A variation on immersion is known as the clever brewer. This brewer is similar to the French press in that the measured water and coffee sit together for a given amount of time. The difference is, as soon as the time is up, you place the brewer on your cup. The apparatus is designed so that the bottom opens and allows the coffee to pour out into the cup, carafe, or vessel below. This filtering method uses a paper or cloth filter instead of mesh, which makes for a cleaner cup of coffee. Use the force of gravity: The pour-over Another variation, referred to as the pour-over, uses gravity to control the process as the brewer pours the water onto, and eventually through, the coffee grounds. Here are some details. The basics of a pour-over A pour-over makes a single cup or small batch of coffee. Most people experience this brewing style when they have coffee at a restaurant, coffee shop, or convenience store. Think of the familiar urn or airpot-style dispenser; the machine the establishment used to brew the coffee was an automatic pour-over that makes one or two gallons per brew cycle. Pour-over coffee is easy-peasy. If you’re ready to make the perfect cup or pot of pour-over coffee, make sure you have the following equipment and ingredients: Paper, metal, or cloth filter Apparatus (cone-shaped, wedges, flat-bottomed) to hold the filter Carafe, cup, or vessel on which to place the cone Ground coffee Water Kettle to heat, hold, and pour water Scale (optional) Make your own pour-over Here is my favorite recipe for brewing. Some steps may vary, depending on the specific recipe and your preferences. You'll have to decide the amount of ground coffee and water, whether you stir and for how long, and how long you wait between pours. When you’re ready to make your own, just follow these steps. Measure the coffee. This is where your recipe begins to unfold. The amount of ground coffee you begin with determines the total quantity of water to be poured. I use 40 grams, a recipe ratio of 1:18, and thus my target for a final weight is 720 grams. I can adjust this final volume weight up or down to brew a bit less or more if I have company. I keep the 1:18 ratio and calculate accordingly. Heat the water. Water will compose more than 98 percent of your finished brew, so you need good, clean water. A general rule is that if you’re comfortable drinking your tap water—that is, it has no off tastes, like chlorine, rotten egg, salty, or metal—then you can brew with it. If it has any quality that makes you question it, more than likely it will spoil your brew. The water should be boiling when you begin pouring. Fold the paper filter and place it in the cone (holder). You may notice that most paper filters have a seamed edge, and the fold should be on that edge. Folding the filter allows it to sit more easily in your cone. Pour the heated water over the paper to rinse the paper and heat the vessels. This step is super-important because you don’t want your coffee to get a taste of paper, which it almost always will if you skip the rinse step. Another benefit: The rinse will serve to heat up your cone and the vessel the coffee will eventually drip into. Discard the rinse water. Put the measured ground coffee into the paper cone. Tap the cone to level the coffee grounds in your filter so that in your first pours, you get good saturation and good coverage. Pour 50 to 100 grams of water over the grounds to saturate. This step is vital to get all your grounds wet. Just don’t pour too much water. The grounds will begin to expand a bit; this is called the bloom. Wait 60 seconds. During this time, the blooming, you may see some bubbling in your coffee and water as carbon dioxide leaves the coffee. Pour more water. The total brew time will be three to five minutes. Pour 150 grams more water, bringing the coffee and grounds up in the filter paper. At this point you’re at about 250 grams total. You can either gently stir five to six times, or perhaps gently roll the entire brew cone to create a swirl. At about the three-minute mark, pour another 250 grams of water, and around the 3:45 mark, finish by pouring the remaining water to hit the target total of 720 grams. Enjoy. Keep in mind that quite a few designs are available for the cone that holds the paper, as well as different papers to use for filters. You can even purchase some metal insert cones that eliminate the need for paper. A few more options Here are four more ways you can choose to brew and enjoy your coffee: The AeroPress: Invented in 2005 by Alan Adler, this is an increasingly popular device for brewing. Coffee steeps for a brief amount of time (about 10 to 50 seconds) and then is forced through a filter (paper or metal) by pressing the plunger through the tube. Vacuum or siphon method: One of the oldest brewing methods and often considered the most intriguing, this method uses two chambers, vapor pressure, and gravity to extract. It was invented by Loeff of Berlin in the 1830s. The design, materials, and heat source vary, but the basics are the same. Heating the water creates pressure, and the water finds its way to the upper chamber where the coffee grounds are placed. You stir, wait, and remove the heat source. A vacuum is created that pulls the brewed coffee through the filter and back into the lower chamber. Iced coffee: Traditional iced coffee is created by adding ice to hot-brewed coffee, adjusting the recipe to be strong enough so that when ice is added, you get a flavorful beverage. A general rule is to use either twice the coffee grounds or half the water to essentially create a double-strength concentrate, to which you can add ice. Cold brew: With cold-brewed coffee, you eliminate hot water and use only cold water and ground coffee together to extract. With no heat, the extraction time needs to be much longer, approximately 10 to 12 hours. The ratio of ground coffee to water is also much higher. Cold brew is often brewed as a concentrate and diluted prior to consumption.

Article / Updated 04-30-2021

Standing at the counter at your local coffeehouse and deciding what you want can feel overwhelming. Ordering coffee was easier before everybody became a connoisseur. Do you want regular or decaf? Cream, sugar, or black? That was about it. However, the world of espresso beverages introduced an entirely new language to the menu. Now, you really need to know how to order an espresso or espresso-based beverage. The foundation to nearly all the following drinks is the same: A shot or shots of espresso Well-steamed milk (or some other alternative like almond, soy, or oat milk) Espresso solo or doppio Espresso solo or doppio is the result when a shot or shots are pulled. Nothing else is added. The crema (the lighter-golden creamy layer on top) should always be obvious. The crema is created when hot water hits the ground coffee bean oils and floats atop the shot; its smooth creamy bubbles give a good indication of the quality that lies below in the body and heart layers. Ristretto Translated from the Italian, a ristretto is a restricted espresso shot, which means it’s smaller and stronger, because it uses less brewing water and a slightly finer grind to ensure the extraction time is adequate. Lungo A lungo is a long-pulled espresso. It involves using a bit more water, so it ends up a bit weaker. Sometimes afficionados look down on this drink, but with the right grind — often a lighter-roasted espresso coffee, ground slightly coarser — this can be a delicious beverage. Macchiato The name macchiato, which means marked in Italian, comes from espresso’s Italian heritage. Just add a bit of milk and what you get is espresso with a dollop of milk on top. The more recent trend with this beverage is to add more milk than before. You may be confused because some roasters broadly market their beverages as macchiatos, but the drinks bear little resemblance to a real macchiato. If you’re not sure what you’re ordering, ask the barista to explain the ingredients. Cappuccino Originally derived from a Viennese, not Italian, beverage and dating to the 19th century, the kapuziner was a brewed coffee-and-steamed-milk combination that was poured in parts (espresso shot and steamed milk) that ended up the color of Capuchin monks’ robes. The Italians and their advancements with espresso machines, great craft, and cafés gave a robust push to the drink you know today. The cappuccino is served in a small cup and consists of the following (the ideal amounts of which are subject to great debate): Espresso shots Steamed milk A small amount of foam The Specialty Coffee Association’s accepted standard is a bit more specific: A single shot (5 to 6 ounces, 150 to 180ml) of espresso A topping of steamed milk foam, about 1/3-inch (1cm) thick Similar to the modern variation of the macchiato, today you can find an incredible variation in the cappuccino, with some coffee shops offering beverages as large as 20 ounces and calling them cappuccinos. Technically, they aren’t, because the tradition of a small beverage is a well-established one. Caffé latte The latte (see the following figure)—a top choice among espresso coffee drinkers globally—isn’t Italian in origin. Rather, it’s the result of coffee drinkers wanting to add some steamed milk to the seemingly strong and bitter coffee to mellow the flavor. In fact, order a latte in Italy without the word caffé, and you’ll just get milk. I think of this beverage more as a lightly coffee-flavored milk drink, and I often enjoy a variation with an extra shot or two of espresso to boost the coffee flavor. Replace the steamed milk with steamed half and half for a caffé breve. Mocha Adding some chocolate syrup to your espresso and steamed milk makes your drink a mocha. You can ask your barista for a dollop of whipped cream if you’re decadent. Flat white coffee The flat white originated in New Zealand or possibly Australia. No matter where it came from, the flat white has achieved global recognition as a result of the proliferation of cafés and burgeoning consumer awareness. A flat white is really a latte—often a smaller one that rarely features any foam, just well-steamed milk and perhaps a smidge of foam. Americano coffee American soldiers serving in Italy in World War II wanted a beverage more closely resembling the brewed coffee experience they liked at home as opposed to Italian espresso. The result was the Americano, which is simply an espresso with hot water added. Cortado Originating in Spain, the cortado highlights both slightly weaker espresso shots (often found in Spain because Spaniards’ preferred recipe features a longer brew) and steamed milk. A cortado is served in a small glass and consists of about 30ml of espresso with an equal portion of steamed milk.

Article / Updated 04-30-2021

According to coffee-loving Italians, you need four key elements for perfect espresso. Here they are: Macchina: The espresso machine Macinazione: The proper grinding of the beans—a uniform grind between fine and powdery—that is ideally created moments before brewing the drink Miscela: The coffee blend and the roast Mano: The skilled hand of the barista; even with the finest beans and the most advanced equipment, the shot depends on the touch of the barista If all these elements come together in harmony, the result is an amazingly intense coffee experience, highlighted by a sweetness and richness that can’t be equaled. How to make espresso, step by step The four 'M's are the foundation for making espresso. Whether you’re the barista at home, or you’re in the hands of a professional barista, envision these steps to see the four 'M's in action: Remove the portafilter from the group head and flush the group head. Removing the portafilter and running hot water through the group head starts it all off. Wipe the basket clean and dry it. A bit of water and perhaps some older grounds need to be cleaned off in this step. Dose and distribute the desired grams of coffee. The size of the measured grind particles is the first important variable. Getting your perfectly ground, measured dose of coffee into the portafilter basket is generally a function of the grinder mechanism, but you can easily scoop it in as well. Next to particle size, the most important variable is the amount of coffee you use. Early baristas simply eyeballed or approximated how many grams would go into the portafilter basket, but today you can see specific basket sizes for single and double shots, and within those are baskets specific to gram weight so that the dose can be exact. Gram scale measurement of the dose is the rule today. A café or coffee shop will have a recipe—grams in the basket to grams in the liquid output. Here's my formula: 25 to 35ml (.85 to 1.2 ounces) of liquid for 7 to 9 grams of coffee grounds. Tamp consistently, ergonomically, and level. The barista uses the tamper tool to press down. Then they level the dose and do a bit of cleaning around it. The tamping step is crucial to compacting the coffee; the tamped coffee dose needs to be consistent and level so the water will flow evenly through the coffee. This step is physically challenging for a beginner, because it takes a bit of muscle. When done incorrectly, it can leave your wrist exposed to injury. (That’s why doing it ergonomically is important.) Watch a skilled barista execute this step, and you’ll see them use their arm as a kind of piston, working from the shoulder and elbow, not the wrist. Clean the loose grounds from the portafilter surfaces. Insert the portafilter into the group head and start the pump immediately, as one continuous motion. This moment of inserting and starting is often the most difficult for less experienced baristas, because they often engage the portafilter on the machine and then pause before they begin extraction. Precious seconds elapse, and the quality of the resulting shots is hurt by that delay because the group head is hot. You don’t want it to begin to heat the coffee, so the press the start button immediately to begin extraction. Observe the flow and stop the pump appropriately. Serve the espresso, or use it to make an espresso-based drink. Remove the portafilter and knock out the spent grounds. Wipe the basket clean and flush the group head; rinsing is optional. Return the portafilter to the group head to keep it preheated. Steps 1 to 5 tell how to place the coffee in the portafilter, and a barista can assess its potential almost immediately in Steps 6 and 7. If the shot liquid comes out fast, the grind is probably too coarse; if it is slow or does not begin at all, the grind is most likely too fine. The perfect shot The breakdown of a perfect shot is well documented, and it should feature the following: Heart: The deep, dark liquid core Body: A golden brown liquid just above the heart that looks almost alive as it is pouring or streaming Crema: A lighter-golden creamy layer on top. You can see the breakdown here. You’re ready to enjoy this shot. Adding milk or an alternative Many espresso recipes call for steamed milk or an alternative like soymilk or almond milk, also steamed. If your drink order requires milk, the barista has it nearby and ready to go. The barista steams the milk or milk alternative with a steaming pitcher to accomplish two tasks: To add air to the milk To heat the milk As the milk foams, it’s heating up, adding volume, becoming creamier, and getting sweeter. Your barista knows the milk is perfectly steamed when it seems to have the smooth, somewhat viscous texture of latex paint (without the taste, thank heaven). Milk with that look will have a rich, creamy sweetness. When it’s coupled with the sharper, complex flavor of the espresso in a drink, the result is a heavenly mixture enjoyed by millions of coffee drinkers around the world every day. Getting the right temperature for the milk is key. Between 120°F and 140°F (49°C to 60°C) is considered ideal. Although opinions vary widely about what this perfect temperature is, milk that’s too hot (154°F or 68°C) can result in an unpleasant taste. As to the temperature between lukewarm and scalding, I’ve always believed consumers know what they want. If you receive a beverage in a café that isn’t exactly what you want, it’s completely okay to ask for it be re-made. (Remember a little sweetness when asking goes a long way.) In fact, good baristas appreciate customers telling them the temperature they prefer when they order. It helps them make a perfect drink! Espresso and milk beverages are rarely served today without an added element of latte art. Keep in mind that the latte art pour is just a beautiful finishing touch. A great deal needs to happen before that final flair to ensure a high-quality, great-tasting beverage. If you make espresso at home and your drink recipe calls for dairy or an alternative, make sure you have the milk ready before you pull the necessary shots. You’ll want to use finished shots as soon as you make them.

Article / Updated 04-30-2021

One thing is clear about Central American coffee: The range of coffee flavors from these countries is astonishing, from intense sweetness and bright acidity to juicy fruitiness and chocolatey richness. Here is a closer look at these coffee juggernauts. Costa Rica Coffee has been grown in Costa Rica since 1779. With a significant amount of ideal volcanic, mountainous terrain, and a superb climate for coffee production, coffee flourished, and it took only 50 years for coffee exports to eclipse exports of cacao, tobacco, and sugar. The best known regional names to watch for include the following: The West Central Valley, where Naranjo is often highlighted The Los Santos region, where Terrazu coffees are grown The East Central Valley, Tres Rios region, where two distinct seasons and the Irazu volcanic soil nurture noteworthy coffees All three regions have established reputations for consistent, high-quality coffees featuring superb acidity, body, and flavor. Coffee’s history in Costa Rica spans 200 years. The country is a leader in environmentally sustainable coffee production. An increasing number of small wet mills do end-to-end production, from growing, picking, processing, and drying to bagging. That, along with mandated government oversight of water usage and water waste, has given Costa Rica the edge over many of the world’s coffee producers seeking sustainability. Costa Rican coffees are often called sweet, clean, and sometimes a bit nutty. El Salvador Coffee production in El Salvador began in the 1850s. As the government supported the growth of the industry, El Salvador was the world’s fourth-largest producer by 1880 with three predominant growing regions: Apaneca-Ilamatepec to the west, Altotepec in central, and Tecapa-Chinameca to the east. Unfortunately, the 1980 civil war rocked roughly 100 years of stability in production and devastated the country’s coffee-growing business. This strife also impacted technological development, keeping El Salvador producers from planting high-yield varieties as opposed to heirloom varieties. Today, coffee drinkers are the beneficiaries because El Salvador producers are delivering heirloom coffees that are incredibly complex, super sweet, and quite tasty. The Apaneca-Ilamatepec region continues to be a steady coffee-producing region. Washed processing is the most common method in El Salvador, although, as is true for its coffee-producing neighbors, many producers are experimenting. Carlos and Julie Batres are renowned, fifth-generation stewards of Montecarlos, a prized coffee estate in Apaneca. The beautiful farm is situated on a volcano that provides rich soil and dynamic topography for growing world-class coffees. Montecarlos was the first estate in the world to develop and plant the Pacamara coffee variety. Guatemala An amazing diversity of climate and culture makes Guatemala unique among its neighboring countries. Coffee production can be traced to the 1750s but didn’t really begin to gain importance as a cash crop until the mid-1800s. Periodic government instability and internal turmoil impacted production throughout the 1900s. Despite those issues, Guatemala rose into the top 10 of coffee producers in the world and remains there today. Mountainous volcanic terrain across the southern third of Guatemala hosts several well-known regions including: Acatenango Antigua, the best known Atitlan Cobán Huehuetenango San Marcos Harvesting begins in December and can last until March. Washed processing is the most common method. Coffees from Guatemala are known for their diversity of taste profiles. They’re often described broadly as elegant and more specifically as chocolatey, nutty, sweet, cocoa-like as well as bright, rich, creamy, and complex. Guatemalan coffees exhibit a balance of acidity and body, which make them a favorite choice of many. Honduras The recent success of Honduran coffee producers has been striking because it got a late start. It began significant production in the late 1800s, much later than its neighboring Central American countries. Today Honduras is among the leading Central American coffee-producing countries. More and more growers and processors are recognizing the value of bringing better coffee to market. Notable growing regions across the mountainous central and southern part of the country are Agalta Comayagua Copán Montecillos Opalca El Paraíso Honduran coffees have a wide variety of taste characteristics; among the most memorable are varied levels of fruitiness and pronounced acidity. Washed processing and drying incorporating both sun and mechanical dryer are the most common methods. Mexico Coffee growing began in Mexico in the late 1700s, but it wasn’t until the 1920s and the end of the Mexican Revolution that production began in earnest. Infrastructure development and the establishment of the Mexican Coffee Institute in 1973 set the stage for advancement, but political turmoil stifled real progress. Small collectives of growers dominate the business in Mexico today. Although the country isn’t a large producer, many coffees being exported from Mexico receive high praise for their quality and consistency. Three Mexican states most known for their coffee output are Chiapas Oaxaca Veracruz Washed coffee processing dominates in Mexico, and the output is known for incredible diversity. Mexican coffees exhibit a wonderfully wide range of taste characteristics from delicate, light-bodied, and sweet to sometimes more earthy and a bit spicy. Nicaragua Coffee growing began in Nicaragua in 1790 but didn’t become a significant revenue-producing export until the 1840s. In the more than a century since then, Nicaragua coffee production has become crucial to the country’s economy; coffee is now Nicaragua’s primary export. More than 200,000 jobs and more than 40,000 farmers depend on coffee for their livelihoods. Like neighboring countries, Nicaragua’s industry has been hurt by decades of political unrest and instability, civil wars, and natural disasters. Washed-coffee processing dominates in the key coffee-growing regions whose departments and cities include: Estelí Jinotega Madriz Matagalpa Nueva Segovia Nicaraguan coffees deliver a wide range in tastes from sweetness and complexity to mild acidity and fruitiness. The past decade has seen a big increase in quality. Panama European immigrants brought coffee to Panama when they settled in the late 19th century. Despite its location between two respected exporting countries—Costa Rica to the west and north and Colombia to the south and east—compared to its neighbors, Panama isn’t a significant producer of any quantities of coffee. The most well-known growing regions in Panama are: Boquete in Chiriqui Renacimiento Volcán in Chiriqui Coffees from Panama are processed predominantly using the washed-process method. The coffee is commonly described as light, pleasant, sweet, and a bit floral or citrusy. First-time tasters are often struck with a sense of never having tasted such delicious coffee.

Article / Updated 04-30-2021

The terrain where coffee trees grow is often hilly, remote, and at a high elevation. Let's look at the life cycle and farming of coffee. Coffee production is remarkably consistent from season to season. World coffee production for 2019–2020 was approximately 171 million bags. Bags are the unit of measure the industry uses. Each bag is 132 pounds (60 kilograms), so 171 million bags equals roughly 22 billion pounds. From left to right, this figure shows the stages a coffee fruit, called a cherry, goes through from seedling to a ripe cherry. Let's look more closely at how the plant grows. Flowers appear on coffee tree branches The flowers appear on coffee tree branches once a year, just after the first heavy rainy season. The flowers are jasmine-scented and a striking white color. After a few days the flowers fall off the branch, leaving a single node from which the fruit, a coffee cherry, will form. The flowers develop into a cherry About seven months later, the flowers develop into a fruit, a cherry. Two beans are inside that cherry—except in the rare case when only one bean develops. These rare beans are called peaberries. A peaberry, which gets the name because its smaller, rounder shape looks like a pea, appears in 3 to 5 percent of all coffee. These unusual-shaped beans are often mixed in with all the other beans. You can sometimes sort through a bag of coffee you've bought and find them. Sometimes, roasters hand-sort them in the green, unroasted stage and sell the result as peaberry coffee. But beyond the extraordinary work of hand-sorting them, there is little difference between normal and peaberry coffee once it's roasted and brewed. A team of pickers pick the cherries The cherries are picked, usually by teams of pickers who have been sent into particular areas on a farm with abundant ripe cherries. Coffee picking begins at the peak of ripeness, but not all fruit on a branch ripens at the same time (as the figure shows). Experienced pickers visually identify and pick the ripe cherries. Like all ripe fruit, the cherry is at its sweetest because the sugars inside are at their highest levels. The pickers leave the less ripe on the branch to be picked later. As soon as the cherry is twisted from the branch, the window of vulnerability begins. That means the longer the cherry sits in a basket or a pile, generally in a warm climate, the shorter it stays fresh. After all, coffee cherry is a fruit, so the goal is to keep it as fresh as possible for as long as possible. Add in the seasonal differences within the Coffee Belt, and you end up having coffee being picked in almost every month somewhere in the world. It also means the period when the coffee is being picked is longer than one month. This table breaks down when and where coffee is picked. Coffee’s Harvesting Calendar Month Central and South America and Caribbean Asia Pacific Africa October Indonesia: Northern Sumatra Northern DR Congo November Colombia Jamaica Indonesia Yemen Ethiopia Kenya Uganda December Costa Rica Jamaica Mexico Nicaragua China Papua New Guinea Vietnam Ethiopia Uganda January Costa Rica El Salvador Guatemala Mexico Nicaragua Panama China February El Salvador Guatemala Panama March April Northern Colombia Indonesia: Northern Sumatra Southern DR Congo May Ecuador Papua New Guinea Southern DR Congo Rwanda June Southern Brazil Colombia Ecuador Central Peru Papua New Guinea Rwanda July Brazil Central Peru August Northern Peru Tanzania September Northern Peru Southern DR Congo Ethiopia Tanzania Uganda The pickers hand-sort the picked cherries Toward the end of the day, the pickers usually hand-sort the picked cherries to prepare them to be transported to the mill and processed. The cherries are then transported to processing. The way the cherries get to processing varies greatly; it could be by ox-drawn wagon, on a motorbike or bicycle, or on foot. A mill processes the cherries The freshly picked coffee cherries need to be processed within hours for coffee to be fresh. Processing involves removing the outer layers of skin. Removing the layers turns the cherry, the fruit, into the bean, the foundation of a great beverage.

Article / Updated 04-30-2021

Growing coffee requires Mother Nature’s cooperation. Geography shapes the perceived quality and taste of a given coffee. These conditions have a big impact on any coffee crop: Temperature Rainfall Soil conditions Sun, shade, and wind Coffee grown in the Western Hemisphere In the Americas, coffee has been grown successfully in several countries. Central America Some of these smaller countries feature a few of the most noteworthy coffees and coffee success stories of the last century: Costa Rica: Known as the Switzerland of Central America, Costa Rica offers a perfect environment for growing coffee. Peace and neutrality have allowed for the growth of an enviable coffee infrastructure. El Salvador: The country and the coffee industry in El Salvador have benefited and suffered together over the past 25 years. A solid but still not fully realized coffee opportunity exists there. Guatemala: This country is the source of some of the most exquisite and treasured coffees in the world. Honduras: This country has a burgeoning coffee industry and an increasing premium crop production. Mexico: One of the world’s top 10 coffee producers, Mexico features diverse, mountainous terrain and an equally diverse range of potential flavor profiles. Nicaragua: Although coffee is a principal crop in Nicaragua, an opportunity remains for both increased output and better quality. Panama: The famed Boquete Valley, and an interest and investment in producing the Geisha varietal, have cemented Panama’s reputation for amazing coffees. South America An almost perfect coffee-growing climate and vast land made South America a prime spot for cultivating a relatively new crop all the way back to the 1700s. Today it’s home to Brazil and Colombia, the top annual coffee producers in the world. Here are countries in South American known for coffee production: Bolivia: A forest called the Yungas in the Andes Mountains is home to some strikingly beautiful, high-elevation coffee farms. Bolivia has had a reputation for lower-quality output, but the industry is waiting to see what the future holds. Brazil: The largest coffee producer hasn’t always been the best, but Brazil has focused on fine-tuning its crops; its goal to be a top premium coffee source has spurred a resurgence. Colombia: Thanks to stellar marketing and some beautiful coffees, Colombia is widely viewed as “the most coffee” of coffees when it comes to flavor in a cup. Ecuador: Small farms in the Andes are producing limited quantities, but more infrastructure will help Ecuador reach its considerable potential. Peru: A diversity of growing regions in this country has resulted in a wide variety of intriguing flavor profiles. Venezuela: At one time, Venezuela had a coffee output that was comparable to its high-production neighbors. But Venezuela is producing less, so most of the interesting and good-quality crop is consumed in country rather than exported. The Islands With striking mountainous regions and situated perfectly in the tropical climate of the equatorial belt, these islands have history and heritage in coffee. Three are in the Caribbean Sea and one is in the Pacific Ocean, but all continue to have tremendous potential and some considerable pedigree as coffee growing origins: Cuba: Although Cuba has been growing coffee since the mid-18th century, the political situation has all but eliminated any output from what is a coffee-growing environment with great potential. Dominican Republic: This is another country with a long-established history of coffee farming and recognized potential for investment and renewed effort. Hawaii: These islands host some of the most beautiful coffee farms and celebrate production of some of the most popular and pricey coffees in the world. Jamaica: The famed Blue Mountains, located in the eastern third of the island, are home to coffee farms with a heritage that dates back to 1723 and French King Louis XV. King Louis sent three plants as a gift to Martinique, and five years later the governor of Martinique gave one of those as a gift to Jamaica’s governor. Coffee grown in Africa The birthplace of coffee, Africa today is an important frontier for innovation and growth in the coffee industry. Here are the countries in Africa that are known for coffee. Northeast Africa The Great Rift Valley, Mt. Kenya, and the Ethiopian Plateau combine to establish a splendid geography for coffee production in these two countries: Ethiopia: The birthplace of coffee, Ethiopia is home to a long-standing, established culture that is centered on coffee and its place in community. Ethiopian coffees are some of the most exotic in the world. Kenya: Although not the largest in terms of output among the African coffee countries, Kenya is certainly recognized and celebrated for its unusual and often high-quality, noteworthy coffees with unique flavor characteristics all their own. Southern Africa This region is home to countries that are often seen as having the greatest potential in the industry. These are the main coffee producers in southern Africa: Burundi: An on-again, off-again approach has impacted Burundi’s coffee consistency; despite that, this small country is often the source of some unique offerings. Congo: Some refreshingly bright and flavorful coffees have come out of Congo in recent years. Malawi: Despite the fact that this country has experienced political instability, Malawi still has been able to export some tasty coffees that have found their way to consumers in Europe and the United States. Rwanda: Highly respected for their response to the tragedy of genocide in the 1990s and the ensuing focus on coffee as a key to a brighter, more prosperous future, Rwandan coffee growers have established a reputation for producing some terrific coffees. Tanzania: Mount Kilimanjaro and Mount Meru are home to some highly regarded coffee farms, and coffee plays an important role in Tanzania’s economy. Zambia: A small country with a growing interest in expanding its coffee industry, Zambia is another country to keep an eye on. Coffee grown in the Eastern Hemisphere Perhaps the most remote and exotic environments for coffee growing exist in the region known as the Asia Pacific. Consider coffee in the following countries: China: Although coffee production in China didn’t really begin in earnest until the late 1980s, what has been developed, primarily in the Yunnan Region, has been impressive, and green coffee buyers now recognize coffee from China as having huge potential. India: An incredibly long history of both coffee and tea production has made India a long-standing and important source of both beverages. Indonesia: The thousands of islands that make up Indonesia include a few that have established an enduring and respected place in the world of coffee. Papua New Guinea: Coffee represents an important export for Papua New Guinea. The industry began here with the importation of coffee seeds from the Jamaican Blue Mountains in the early 1920s. Vietnam: The number two coffee producer in the world, Vietnam has made progress in establishing itself as a source for quality and not just quantity; high-quality coffee exports are what the country is known for, more and more. Yemen: Coffee dates way back to the sixth century in Yemen. The Arabian Port of Mokha, a Yemen coffee variety called Mocha, and a drink named mocha make it confusing, but Yemen has been the source of some of the greatest coffees.

Article / Updated 04-30-2021

In your quest for a great coffee-drinking experience, you may wonder where to go. Today you can probably find a good, maybe even great, cup of coffee in your local coffeehouse. But what if you want more than just a flavorful beverage? If you’re seeking a great coffee experience in America with historical context or cultural connections, you may have to travel. Try these four coffee meccas in America. Best coffee in San Francisco and the Bay Area San Francisco and the Bay Area have been central to today's coffee industry. And because that history is more recent, many of the original people are active, running great coffee shops. A coffee-centered visit to the Bay Area wouldn’t be complete without checking out the original Peets Coffee, Tea, and Spices in Berkeley at 2124 Vine Street. Virtually all specialty coffee for consumers can be linked to Alfred Peet and his vision, and this shop was where it all began. To this day, you have a good chance of scoring a fine coffee beverage or beautiful roasted beans. In San Francisco you can find coffee almost everywhere; every neighborhood you've heard of is home to terrific shops. My favorites reflect global trends: Caffe Trieste Equator Coffees Ritual Coffee Sightglass Coffee Verve Coffee Wrecking Ball Coffee Roasters While you're in the area, check out Oakland-born Blue Bottle Coffee in the Ferry Building. No trip to the Bay Area would be complete without visiting Tartine and exploring some of its Coffee Manufactory offerings. Christopher Jordan, another unsung hero of specialty coffee, formerly of Starbucks, Technoserve’s East Africa Coffee Initiative, and Verve Coffee Roasters, has joined the Tartine team. He's not only bringing consumers some wonderful coffees and great foods, but also helping guide the industry into a more sustainable future. And if a trip to the Bay Area isn’t in your plans, you can get these coffees online. Best coffee in Portland, Oregon A trip to Portland, Oregon, is a must for the coffee lover. I suggest you start in the Pearl District at Barista. The space is tiny, but the coffee experience is grand. The baristas at Barista are some of the most personable and knowledgeable, and the coffees are always unique and tasty. Barista serves coffees from roasters all over the United States, and now the shop is roasting coffees as well. For your second stop, head to Coava Roasters, owned by Matt Higgins. Beginning in a garage in North Portland in 2008 and now located in a beautiful shared space with a bamboo furniture showroom, Coava Roasters has a friendly space where great coffees and a humble, welcoming, and savvy barista team make it all happen. Well-caffeinated as you may be at this point, continue on to: Heart Coffee Sterling Coffee Roasters Stumptown Coffee Roasters—Portland-born and globally recognized Water Avenue Coffee Company Best coffee in Seattle, Washington Seattle finishes the West Coast leg of this coffee tour. Not only is Seattle the home of Starbucks, but it also shines in the broader history of the birth and growth of specialty coffees. Today Seattle is still home to innovation and almost unrivaled coffee passion. A visit to Seattle must include a wide array of coffee shops: Espresso Vivace: Begin your day at Espresso Vivace with an espresso, a macchiato, or a Caffe Nico (a macchiato flavored with orange zest and cinnamon). David Schomer and Geneva Sullivan started Vivace in 1988. If your timing is good, you just may encounter him in one of the three locations. Starbucks Pike Place Market: Starbucks Pike Place Market store is something to behold; little has changed physically since the 1970s when it was built as a dry goods, coffee, tea, and spices merchant. Of course, the experience has changed with the times; today it’s all about beverages, whole bean coffee, and souvenirs, all delivered by a talented, multicultural, extraordinarily affable barista team. La Marzocco’s KEXP Café: Head toward the Space Needle, built for the 1962 World’s Fair. Right below it you’ll find KEXP Radio. La Marzocco, the famed Italian espresso machine manufacturer, has built a museum and café steps away from the DJ booth and the station’s reception desk. What makes this spot unique is that each month a different roaster from somewhere in the world is the host. The host roaster has full control over the menu so you might encounter anything from a traditional Mexican café de olla (spiced coffee made with coffee, cinnamon, and raw dark sugar called piloncillo) to a lighter-roast, expertly hand-poured Norwegian roaster’s best single pour-over. Milstead Coffee: A trip to Seattle would be incomplete without a visit to the Fremont neighborhood where Milstead Coffee has been blowing guests away since opening in 2011. Milstead always features an amazing selection of splendid coffees brewed by a superb team of baristas. Seattle has no shortage of good coffee. Here are a few other places you may want to visit: Analog Coffee Elm Coffee Roasters Olympia Coffee Roasters Tougo Coffee Victrola Cafe Zoka Coffee Roaster and Tea Company I’d be remiss if I didn’t guide you to Starbucks Reserve Roastery. The first of the six Starbucks Reserve Roasteries in the world (Seattle, Shanghai, Milan, New York City, Tokyo, and Chicago), this striking and lively spot provides visitors with an up-close look at the process of roasting small batches of coffee. It couples that experience with a chance to enjoy some innovative coffee and tea creations and some terrific food, served by an expert and personable team. Best coffee in New York City New York City is a fertile destination for coffee. Every block seems to have multiple coffeehouses, lunch counters, sidewalk carts, and groceries that brew coffee; your choices are abundant. One recent article counted more than 3,000 coffee shops in the city. On your next trip to Big Apple, check out these places: Cafe Grumpy Devoción and Toby’s Estate Coffee: Both of these spots have a familiar, neighborhood ambiance. Located in Williamsburg in Brooklyn, the espresso and drip are great. Everyman Espresso Felix Roasting Co. Sey Coffee New York also has plenty of West Coast coffeehouses. You can try Portland’s Stumptown at the Ace Hotel, Oakland’s Blue Bottle, and Seattle’s Starbucks Reserve Roastery.