Taste of your Coffee depends on The Cuppers.

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.

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!!

Evolution of Cherry fruit.

 Hello everyone, this week we are going to talk about Milling the beans, Exporting the beans and Tasting the Coffee.

As in the last week post we talked about how coffee is processed so this week we move on to the final step before exporting the beans overseas. The Milling of the beans step of coffee production is one of the most important part of the coffee process. In this process three types of machinery is used:

•          Hulling machine:- in this process the external layer of the cherry is removed. It depends on what type of processing is used for the cherry (as discussed in the earlier post dry method or wet method).
•            Polishing:- this is an optional process as generally this is repetition of the hulling process just to check if any residues are left on the bean. The polished beans are considered as superior quality so being obvious is more expensive.

Green Beans

•        Grading and Sorting:- This is the final step of milling as in this process the green beans are evaluated on the basis of their size and weight. Not all the beans can be exported as they are rated on a scale of 10-20 according to the size. In addition, the best way to find defective beans is by using the defected machine which sorts the beans on the basis of their shape using a rotatory motion in a drum. However it can also be done by hand picking method.

After all this process, that we have talked so far, now the original cherry fruit is now evolved into green bean.

Fun Fact: Just smelling can wake you up!!