The Origin and Nirvana of Coffee

1, Origin

Shepherd Kaldi discovered coffee beans when he noticed that his flock became excited after eating a cherries-like fruit. This cherries-like fruit is what we call "coffee beans".

2. Picking

Every wonderful coffee bean begins with picking the cherry-like fruit, which needs to be harvested in a timely and circular fashion once ripe.

Picking: This is the method of preserving the quality of coffee beans, picking the fruits one by one by hand or using equipment.

Collection: is the method of picking a large number of coffee beans, collected by machine or manual flapper.

3. Baking

The roasting process is short but important because it is during this stage that the coffee develops its color, taste and aroma.

The coffee beans are roasted for 15 minutes in the roaster - a giant rotary machine.

A sophisticated system increases the temperature inside the drum to 230°C during this stage.

The weight of the coffee is reduced by 20%, while the volume is increased by 60%. This roasting process varies by coffee variety and taste.

4. Extraction

8-10bar：

The pressure condition suitable for making espresso is 8-10bar, higher or lower pressure will affect the taste of coffee.

20-30cc：

Three to Wuxia is the appropriate amount, and 20cc is called espresso coffee. To make an espresso, it takes 18-25 seconds. Coffee dripping like honey is the ideal result.

65-70°C：

67°C is the ideal temperature for tasting espresso.