Coffeeroma

from Alive Magazine - Edition 02 - September 2020

Lizzie learns to

Right now we’re going straight to the heart of what gets us out of bed, motivated and ready to face the day. Whether you are a novice coffee drinker, the hardcore coffee snob or you just want to know what all the fuss is all about. That enticing little bean is where it all starts. So let’s get cracking!

BEGINS WITH THE BEAN. Now we can spend weeks discussing all aspects of green coffee beans and we will touch on that at another time. But let’s fast forward to the green bean and the coffee roaster. It’s still staggering the number of coffee consumers who don’t know that coffee starts off green and ends up brown! So how and why? We don’t have enough space to go into the fascinating chemical reactions associated so let’s make it simple. Coffee roasting is roasting via the critical means of heat- both direct and atmospheric. Coffee is not bread so we don’t want to bake it. So to start we need a critical consistent level of heat. We drop the green beans into the drum of the roaster and then via precisely recording the time temperature per minute we control the heat in a manner that allows the bean to roast through 4 critical stages. 1. Yellow Stage. 2. Tan or Cinnamon Stage. 3. The First Crack. 4. The Second Crack. We describe this in the industry as S CURVING.

BEAN & GONE. The end of the bean journey is all in the brewing and drinking, be it at home, the office or your daily fix at your favourite café. It can be used to reflect, relax, motivate, meet or simply sip in silence. The thing is, it is a complex commodity that has been around for centuries and yet has so much more to offer.

misscocoas