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 From bean to cup of coffee process



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  In the case of coffee, the decaffeination processes are performed on unroasted (green) beans, although the method can vary somewhat. It generally starts with the steaming of the beans. They are then rinsed in solvent that contains as much of the chemical composition of coffee as possible without also containing the caffeine in a soluble form.

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Roasting coffee  
Roasting coffee transforms the chemical and physical properties of green coffee beans into roasted coffee products. The roasting process is integral to producing a savory cup of coffee. When roasted, the green coffee bean changes in color, taste, smell and density. It takes heat to spark the chemical reactions that turn carbohydrates and fats into aromatic oils, burn off moisture and carbon dioxide, and alternately break down and build up acids, unlocking the characteristic coffee flavor. Grades of coffee roasting - from right: unroasted or green, light, cinnamon, medium, high, city, full city, Italian, and French. The roasting process tends to take place close to where it will be consumed






  The process From Coffee Bean to Coffee Cup

Coffee is prepared from roasted seeds, otherwise known as coffee beans , Coffee beans are one of the largest export products for some countries. Some of these are cultivated in Latin America , Southeast Asia , and Africa . Once ripe , coffee berries are picked , processed , and dried . Coffee can be prepared and presented in a variety of ways.

Coffee beans grounding
 The vast majority of coffee is roasted commercially on a large scale, but some coffee drinkers roast coffee themselves in order to have more control over the freshness and roast level of the beans.
Coffee beans are ground, Brewing methods which expose coffee grounds to heated water for longer require a coarser grind than faster brewing methods. Beans which are too finely ground for the brewing method in which they are used will expose too much surface area to the heated water and produce a bitter, harsh, "over-extracted" taste. At the other extreme, an overly coarse grind will produce weak coffee unless more is used. Uniformly ground coffee is better than the mixture of sizes produced by a mill with chopping blades.

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Canephora Robusta coffee
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Storage: Store in a sealed container in a refrigerator, coffee can loses its aroma quickly after roasting.
Caffeine: This alkaloid gives coffee its stimulating quality
Products:  Coffea arabica , Coffea , coffee roaster Decaffeinated coffee or "decaf" is coffee that has had most of the caffeine removed. By weight, the amount of caffeine found naturally in coffee is only about 1% for the Arabica and 2% for the Robusta coffee beans.

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