Get to Know Coffee
We believe that education is a phenomenal medium for communication. It is because of this tenet that we wanted to share and teach about the journey coffee takes from farm to your cup.
Where Coffee is From
All of the worlds coffee is grown in a region of the world designated as "The Coffee Belt". This region is around the equator creating this belt like shape in the image. Countries in this area include Mexico, Colombia, Kenya, Indonesia, and many others. This portion of the world provides mere perfect growing conditions for coffee. It is also the part of the world where the beans are from that influences flavor and aroma of the coffee.
Farms
Coffee is often grown on large farms. These farms are within the previously mentioned "Coffee Belt". Coffee farms are a vital part of the process and are something that needs protection. This is why Speiser only purchases beans from farms that are ethical, sustainable, and transparent in their practices.
The Coffee Plant
Coffee grows on bushes or trees. They come in the form of a cherry. The beans themselves act as a pit of the cherry, and are separated from the cherry during processing. Coffee is referred to as a low-yield crop. In the span of one year the typical coffee plant produces around 3,500-4,000 beans. This roughly works out to only about one pound of coffee per plant per year.
Bean Sourcing
It is from here that green coffee beans are selected, bagged, and purchased. These buyers can be large coffee companies, roasteries, or suppliers. The process for selecting which beans to purchase is such a meticulous process that being a "Coffee Buyer" is an entire job.
Roasting
Upon receiving the green beans, now it is finally time to begin their final stages. Coffee is roasted in varying styles and through various methods. Coffee roasting is an art and roasters spend decades perfecting their art. It is roasting that makes coffee unique as every roaster has their own philosophy for what makes a good roast. Maybe low temperatures for a long time. Maybe high temperatures for a shorter time. Possibly a mix of the two. There is no wrong answer.
Building Aroma
Coffee is unfortunately not ready to be brewed immediately after roasting. There is still one final phase. This stage is known as "de-gassing". This is when coffee beans release excess carbon dioxide that is left over from when the beans were still in their green state. It is usually recommended that beans de-gas for at least three days, but Speiser enables for a week before we begin selling a batch.
Brewing
Finally, after all these steps, the coffee is ready to show its true self. Coffee can be brewed in many different methods such as poured-over, French press, drip, Turkish, espresso; the list goes on. What matters is that you make your coffee how you like it, and maybe trying something new!
Conclusion
We hope this presentation provided you with valuable knowledge to help you better understand coffee and its origin. So many parties are involved in making your morning cup, each playing a vital role in the process. So next time you are drinking your coffee, think of not just the taste, but where that coffee has been, and all of the people who moved it along.