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Education: Coffee Processing

The coffee bean we all know and love comes from a coffee cherry. Like most fruit, the ideal time to pick the coffee cherry is when it is ripe on the tree. Mature coffee cherries can manifest themselves in red, yellow and even orange pigmentation, i.e. orange bourbon. The cherries are then processed to remove the coffee bean, a time consuming process, and then prepared for shipment. Coffee beans are then roasted at their destination for somewhat immediate consumption. Cross-section of a coffee cherry Structure of a coffee cherry: 1: center 2: bean 3: silver skin 4: parchment 5: pectin layer 6: pulp 7: outer skin   STEP ONE: PICKING THE COFFEE CHERRY There are two types of picking: strip picking and...

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Education: Espresso

What is espresso? Espresso is first and foremost a brewing method. Espresso is not a type of roast as often thought, like French Roast which is always roasted to a particular point in the roasting process. It is actually referring to the method of extraction or the ways the coffee is brewed, like French press vs. pour-over.  The method of extraction is accomplished by 150lbs+ of water pressure applied to a finely ground coffee bed from 20-30 seconds. The grind of the coffee is fine to allow for more surface area of the coffee in order to achieve a very quick extraction. The hot, pressurized water extracts solubles and oils from the coffee grounds, then passes through the metal basket filter,...

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Brew Method: v60

Tools:-Spring water or filtered water-195-205 F water temperature-A burr grinder-Scale-Timer (to help control brew time)-Freshly roasted whole bean coffee (2-14 days max), stored at room temperature in an airtight container. Grind right before use.-Hario Filter Brewing:-Rinse filter thoroughly with hot water to avoid a starchy paper taste and to heat the device. -Grind 25 grams of coffee on medium-fine.-Tare scale with V60, filter and grounds. -Pour 50 grams of water over all the grounds.-After 30 seconds, pour water in a spiral from the center up to 150 grams.-Pour 50g of water every 15-20 seconds, until you reach 350g.-Never let it go dry and avoid pouring down the sides.-Shoot for 2:30 minutes. You can adjust your pour slower or faster if off slightly or change...

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Brew Method: Aeropress

There are countless ways to brew an Aeropress, just check out the World Aeropress Championships to get an idea of what we mean. Aeropress is loved because it offers a full-bodied cup while still bringing out the coffee’s unique flavor profile and it’s easy to clean plastic, making it a valuable piece of equipment on any trip. Paired with a hand grinder, one could go anywhere in the world and enjoy a great cup of coffee.  Tools:-Spring water or filtered water-195-205 F water temperature-A burr grinder-Scale-Timer (to help control brew time)-Freshly roasted whole bean coffee (2-14 days max), stored at room temperature in an airtight container. Grind right before use.-Filter. There are paper filters and metal filters available. Paper filters...

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Brew Method: Chemex

The Chemex coffeemaker was invented by Peter J. Schlumbohm, a doctor of Chemistry, in 1941. He applied his knowledge of laboratory apparatus and methods of filtration when designing the Chemex. The key to the Chemex method is the Chemex-Bonded filters which are 20 to 30 percent heavier than typical coffee filters and only extract the desirable parts of the coffee bean. The filter combines a very fine grain, required for holding back coffee sediment; with the right filtration speed (not too slow, not too fast) that promotes proper infusion. The filter is designed not to burst under the weight of the liquid during infusion and not to break when lifting out the grinds. Tools: -Spring water or filtered water-195-205 F...

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