Globally, consumers drink about 2.25 billion cups of coffee each day. Yet, scientists are continually trying to find the best way to create a perfect cup of coffee. As a result, experts often share their methods of coffee-making online from selecting the right beans and weighing the coffee before it is brewed to roasting the beans to extract an enhanced flavour.

The Appeal of Colombian Beans

Many experts suggest selecting beans from Colombia for the ultimate taste in the winter months. This is because the beans are ripe during December and January. They also supply a richer flavour that is described as a caramel taste with just a hint of citrus.

When coffee is grown, the coffee cherries, which provide the pit or “bean” for the coffee, are first green and small. However, as they grow, they transform in colour from green to yellow and then orange, red, and almost purple. When the cherries become purple, they can also be overripe. Therefore, farmers must rely on their seasonal experience and inspect the softness, pulp, and size of the fruit to determine the ideal moment of ripeness.

Washed Coffee Beans: Why They Are Considered Better

Experts advise coffee aficionados to select beans that have been washed. When beans are washed, they take on a bright and lively acidity. This type of acidity is appreciated in many variations of coffee recipes. Whilst the washing process leads to brighter and cleaner coffees, the natural process creates heavier, bolder, and smoother coffees.

Many coffee purists concur that the perfect cup of coffee features beans from one locale. When the coffee is extracted from a single origin, the character of the brew is allowed to shine through. However, other coffee drinkers argue that a coffee blend can also produce a premium cup. Most coffee drinkers choose beans that suit their individual and unique preferences.

What Happens When the Beans Are Roasted

When the beans are roasted, the flavour and aroma inside the beans are unlocked. Roasting, which involves applying heat at a rapid pace, causes coffee beans to become dark and fragrant. Two main chemical reactions happen when the beans are roasted. These reactions include pyrolysis and the maillard reaction.

The Maillard Reaction and Pyrolysis

During the maillard reaction, amino acids and reducing sugars create volatile aroma compounds, giving coffee its distinctive scent. Pyrolysis caramelises the sugars and makes the beans more bitter. This is because the sugars are used up during the roasting process.

Brewing Coffee at a Higher Altitude

Once the beans have been roasted, they are quickly cooled. Whilst a shorter roast will produce acidic and fruity aromas, a longer roast leads to darker and more toasted notes. If money is no object, then the best beans are beans that are roasted at a higher altitude. This is due to the fact that coffee can be roasted at a reduced temperature, which preserves its delicate flavourings. As a result, some of the caramelisation that leads to bitterness is reduced, accentuating the acidity and sweetness of the brew.

Therefore, the processing method that is used is just as important as the type of machine you choose to produce the ideal cup of coffee or coffee drink.