Hey everyone, thanks to you all for
coming back to get more knowledge on your favorite beverage COFFEE!!
In this post we are going to talk about exporting the beans and tasting
the coffee done by The Cuppers.
The green coffee is loaded in both jute
or sisal bags and each bag weights 60 kg (132 lbs). the green beans
are exported all-over the world by containers, once the containers arrives at
the destination they are then stored in huge warehouses in which the
temperature is monitored as according climatically conditions of the area where
beans are stored so as to maintain that 11% moisture in the beans for a premium
quality.
Afterwards the Cuppers, who
are the professional coffee taster, go to these warehouses and start the
tasting process. First of all the cuppers evaluate the beans on the visual
basis. After the first test the selected beans are roasted in a small
laboratory roaster, after which the beans are infused with boiled water. Then
the cupper noses the coffee just to feel the aroma which is the essential step
in judging the coffees quality.
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| The Cuppers tasting coffee. |
The cuppers play a vital role for the
big companies to choose their coffee suppliers as they are the professionals
who can taste hundreds of samples in one day and even still tell the difference
between the different roasts and the different brews. We will be talking about
the roasting and brewing in our next blogs as they are the most important part
of a coffee production, due to which different coffees taste and have a
different aroma of their own.
Fun Fact: Once a coffee-lover made a
world record of consuming coffee. He drank 82 cups of coffee in 7 consecutive
hours. Can you beat that!!
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