What happens after leaving Honduras & the coffee producing country?
The processing part that cleans out defects, attempts to maintain similar bean size, quality, and discard any plagued beans is where the money is and not easy to do. Basically, the bean size hurts any attempt to roast coffee, as the bean sizes, humidity, and overall farm location have very different roasting types. Thus, it is essential to maintain a coffee from a farm with a humidity, so that the roast is perfect for that coffee, not leaving some partially burnt, some hardly, and others ready for espresso or French press. Naturally, the plagued coffee leaves bad tastes, is usually dead, and hurts the palate of the coffee.
During the roasting part, one must not toast past the second crack or sound of the beans cracking. Each bean has its time to roast, while some take 5 minutes, usually low altitude, and some over 10. The average ranges closer to 6-7. It is important to roast evenly, so turning and rotating the coffee is essential. The old fashion way has a spit type metal tube over a fire. This is fun to do as a tourist, yet not cost effective. The longer you roast, the more bitterness comes out, while a short roast leaves more acidity. Thus, you must roast to your taste. The balanced taste is essential in coffee. Body, balanced, taste, & aroma are the main criteria in a tasting test.
After the first cracking stops, you want to try the coffee with a simple biting or experienced roasters can tell from color and smell. If you do not know the coffee well, make sure you know something about its qualities and your desired outcome, so that you roast it well, as the many steps prior to roasting are grueling for the poorly remunerated farmers. Thus, wasting it by not preparing a roast well, is a sacrilege to quality coffee. Once the coffee is done, do not put it in water, despite this often being done by large scale quantity not quality coffee producers. The oils have come out, so any addition of water will lead to fermentation and a rotten tasting coffee. This leads to stomach ulcers and heart burn, which can also be caused from not 100% coffee. The best means to cool the beans is to have a nice fan or allow them to air dry by raking over them or just pouring them into and out of a place. Air drying is essential for quality coffee.
Once your coffee beans are cool you can grind them and enjoy your coffee. While you may package the coffee warm, the bag may burst and or expand. If you do grind it warm, the flavor is reduced and metallic flavors can enter. The roasted bean has a much longer flavor life, so it is best to ship or buy whole bean and grind it at home. Usually, a whole bean can last 2-6 weeks, while ground coffee should be drunk within a week. If there is no air touching it, it can last much longer, so air tight packaging is the norm for coffee. Thus, if it is not airtight, don’t buy it. Also a nice trick, not for cooling off, is to store coffee in the freezer. This preserves coffee more, albeit the humidity may damage the ground coffee, so keep everything zip locked.
Coffee is known to help slim a figure, is an antioxidant and helps keep you awake. Thus, most coffee growers emphasize its health benefits to everyone and how it will be the drink of the future in China and the world. It is true that coffee has more antioxidants, vitamins, and minerals than many other healthy foods, yet coffee like other “healthy foods” are easily processed, such that they are actually unhealthy. Nestle and most instant coffees, sacrilege for quality coffee drinkers, tend to put less than 50% coffee into their products, like Folgers. Basically, Folgers has coffee only on the top, so upon opening the jar, it smells like coffee. Meanwhile, the last drop or cup probably contains less than 10% coffee. The problem is not that it will not wake you up, rather what will wake you up. Basically, the chemical mixture with untold additives that probably, if really ever tested, would probably cause the same damage to your body from daily intake as McDonalds would, as noted from fast food nation.
The good news is that anyone unsure of their coffee quality or unprocessed coffee can perform a simple experiment at home. The best test for coffee being 100% is putting a small bit in a room temperature clear coffee cup and seeing the next day, if the water changed color. Any mixing of coffee and water is actually not coffee, rather a million of chemical & organic additives that can often be rather harmful and never improve the taste, quality, nor joy of coffee. They are merely done by industrial processors or farmers increasing weight, so that they can preserve and make more $ on less coffee. If the coffee does not pass the test, yet has the 100% sticker symbol, you could probably inform the company and request that they get your batch rechecked for 100%. This would be a hassle, yet helpful for other coffee drinks and important to keep the coffee system legitimate.
The sad state of coffee, as with most agriculture products, is that the money is made by processing the product, packaging it, transporting it, and very little goes to the farmers. Do you have any comments after reading this? Do you know about how fair trade helps or does it actually hurt farmers…? Do you want to know about child labor policies with coffee or child labor in Honduras?
Where do you think the most money is made?
Which process do you find the most interesting?
Do you have any questions regarding buying quality coffee?
Would you be interested in investing in your own coffee farm in Honduras or retiring to one?
The processing part that cleans out defects, attempts to maintain similar bean size, quality, and discard any plagued beans is where the money is and not easy to do. Basically, the bean size hurts any attempt to roast coffee, as the bean sizes, humidity, and overall farm location have very different roasting types. Thus, it is essential to maintain a coffee from a farm with a humidity, so that the roast is perfect for that coffee, not leaving some partially burnt, some hardly, and others ready for espresso or French press. Naturally, the plagued coffee leaves bad tastes, is usually dead, and hurts the palate of the coffee.
During the roasting part, one must not toast past the second crack or sound of the beans cracking. Each bean has its time to roast, while some take 5 minutes, usually low altitude, and some over 10. The average ranges closer to 6-7. It is important to roast evenly, so turning and rotating the coffee is essential. The old fashion way has a spit type metal tube over a fire. This is fun to do as a tourist, yet not cost effective. The longer you roast, the more bitterness comes out, while a short roast leaves more acidity. Thus, you must roast to your taste. The balanced taste is essential in coffee. Body, balanced, taste, & aroma are the main criteria in a tasting test.
After the first cracking stops, you want to try the coffee with a simple biting or experienced roasters can tell from color and smell. If you do not know the coffee well, make sure you know something about its qualities and your desired outcome, so that you roast it well, as the many steps prior to roasting are grueling for the poorly remunerated farmers. Thus, wasting it by not preparing a roast well, is a sacrilege to quality coffee. Once the coffee is done, do not put it in water, despite this often being done by large scale quantity not quality coffee producers. The oils have come out, so any addition of water will lead to fermentation and a rotten tasting coffee. This leads to stomach ulcers and heart burn, which can also be caused from not 100% coffee. The best means to cool the beans is to have a nice fan or allow them to air dry by raking over them or just pouring them into and out of a place. Air drying is essential for quality coffee.
Once your coffee beans are cool you can grind them and enjoy your coffee. While you may package the coffee warm, the bag may burst and or expand. If you do grind it warm, the flavor is reduced and metallic flavors can enter. The roasted bean has a much longer flavor life, so it is best to ship or buy whole bean and grind it at home. Usually, a whole bean can last 2-6 weeks, while ground coffee should be drunk within a week. If there is no air touching it, it can last much longer, so air tight packaging is the norm for coffee. Thus, if it is not airtight, don’t buy it. Also a nice trick, not for cooling off, is to store coffee in the freezer. This preserves coffee more, albeit the humidity may damage the ground coffee, so keep everything zip locked.
Coffee is known to help slim a figure, is an antioxidant and helps keep you awake. Thus, most coffee growers emphasize its health benefits to everyone and how it will be the drink of the future in China and the world. It is true that coffee has more antioxidants, vitamins, and minerals than many other healthy foods, yet coffee like other “healthy foods” are easily processed, such that they are actually unhealthy. Nestle and most instant coffees, sacrilege for quality coffee drinkers, tend to put less than 50% coffee into their products, like Folgers. Basically, Folgers has coffee only on the top, so upon opening the jar, it smells like coffee. Meanwhile, the last drop or cup probably contains less than 10% coffee. The problem is not that it will not wake you up, rather what will wake you up. Basically, the chemical mixture with untold additives that probably, if really ever tested, would probably cause the same damage to your body from daily intake as McDonalds would, as noted from fast food nation.
The good news is that anyone unsure of their coffee quality or unprocessed coffee can perform a simple experiment at home. The best test for coffee being 100% is putting a small bit in a room temperature clear coffee cup and seeing the next day, if the water changed color. Any mixing of coffee and water is actually not coffee, rather a million of chemical & organic additives that can often be rather harmful and never improve the taste, quality, nor joy of coffee. They are merely done by industrial processors or farmers increasing weight, so that they can preserve and make more $ on less coffee. If the coffee does not pass the test, yet has the 100% sticker symbol, you could probably inform the company and request that they get your batch rechecked for 100%. This would be a hassle, yet helpful for other coffee drinks and important to keep the coffee system legitimate.
The sad state of coffee, as with most agriculture products, is that the money is made by processing the product, packaging it, transporting it, and very little goes to the farmers. Do you have any comments after reading this? Do you know about how fair trade helps or does it actually hurt farmers…? Do you want to know about child labor policies with coffee or child labor in Honduras?
Where do you think the most money is made?
Which process do you find the most interesting?
Do you have any questions regarding buying quality coffee?
Would you be interested in investing in your own coffee farm in Honduras or retiring to one?
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