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Before they become the roasted coffee with which consumers are familiar, coffee berries and seeds undergo a process involving many steps. First, coffee berries are picked, usually by hand. They are then sorted by ripeness and colour, and the flesh of the berry is removed, usually by machine. The seeds or beans are then fermented to remove the slimy layer of mucilage present on the bean. After fermentation, the beans are washed with fresh water to remove any residue. The final process involves the drying and sorting of the seeds, after which they are labelled as green coffee beans.
The next process to take place is the roasting of the green coffee. Most coffee is sold in this state, and it is always roasted prior to consumption. Coffee can be roasted by a supplier, or home roasted depending on your preference. The roasting process influences the taste of the beverage by changing the coffee bean physically and chemically. As moisture is lost, the bean decreases in weight but increases in volume, also becoming less dense. The density of the bean influences the strength of the coffee. Roasting begins when the temperature inside the bean reaches 200 ºC, although different bean varieties differ in density and moisture and thus roast at different temperatures.
During roasting, caramelisation occurs when the heat breaks down the bean starches, converting them to simple sugars, which turn brown. Aromatic oils, acids and caffeine also weaken during roasting, changing the flavour further. The colour of the beans influences their labelling as light, medium-light, medium, medium-dark, dark or very dark. Darker roasts are smoother as they have less fibre content and a more sugary flavour. Lighter roasts have higher amounts of caffeine and thus are slightly bitter, with a stronger flavour.
Following roasting, coffee beans must be properly stored to preserve their taste. Air, moisture, heat and light are the environmental factors in order of importance to preserving flavour in coffee beans. An ideal container is air-tight, stored away from heat and light.
Coffee beans can be ground at the roastery, at home, in a store, or in a coffee shop, and can be ground in many ways. A burr mill uses evolving elements to crush or tear the bean; an electric grinder chops the beans with blades moving at high speeds, and a mortar and pestle grinds the beans to a powder. The type of grind is often named after the brewing method for which it is used. Turkish grind is the finest, while coffee percolators or French press varieties are the coarsest grind. The most common grinds fall in the middle.
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