![]() The resulting beans are then ground to a variety of styles and sizes, ranging from a choppy, inconsistent sized granule to very homogenous-sized granule or powdery appearance for some coffees. The beans are then de-gassed by being packaged in semi-permeable bags generally prepared for shipping. In Java and Kenya, for instance, the beans are often lightly roasted to produce their own distinct flavor. There is a wide array of in-house roasting techniques. This oil is what gives different coffees their basic yet distinct taste. While being roasted at 400-degrees Fahrenheit, the beans eventually expand almost double in dry size, crack and change from a green to brown color as the oil inside is released. The beans are then sorted either by size and color and aged anywhere from three to year years, while some are roasted within one year. The beans are produced during this fermentation stage and then dried in the sun over concrete or rock slabs until there is only a twelve percent water content. Once picked, the fruit is removed and the beans are washed to remove any skin still remaining on the bean. Separating the red and green beans is really a rather valued skill as it has a great impact on the final product. Most beans are hand-picked at a rate of only a few baskets daily. For this reason, picking is one of the most important stages of a coffee bean's life cycle. The red beans have a higher aroma oil but a lower acidic content and, as such, as used in the finer brews. The beans are, generally, either green or red. After being aged, roasted, ground and brewed, this bean is what makes the four hundred million cups of coffee consumed daily throughout the world. Contrary to wine, the coffee berry (sometimes referred to as a ?cherry?) is valued for the bean inside as opposed to the fruit. It has virtually, become a market in and of itself as it now is a commodity with a monetary value only behind that of oil.Īlthough there are many varieties of beans, its plant falls into two main categories: the arabica or the robusta. The coffee bean has come a long way since its inception over two thousand years ago.
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