Coffee Beans from Farm to Cup
1- PLANTING Coffee seeds are planted to grow into large coffee trees. The main 2 varieties around the world are Robusta and Arabica2 – HARVESTING After 3-4 years. the coffee cherries ripen from green to red, ready to be harvested by machine or by hand
3 – PROCESSING The skin and pulpy fruit are removed, leaving the seeds aka coffee beans. Can use dry, wet, or honey processing methods
4 – DRYING Coffee beans need to be dried until around 11% moisture is all that’s left
Let’s Get Granular
GRIND TYPE
Coarse
Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
BEST FOR :
Percolator
French Press
GRIND TYPE
Medium-Coarse
Saddling between coarse and medium, this grind looks like rough sand
BEST FOR :
Chemex
GRIND TYPE
Medium
The middle of all grind sizes, medium grounds are similar to the consistency of sand
BEST FOR:
Aeropress
Siphon Brewers
GRIND TYPE
Medium-Fine
The medium-fine grind is a staple grind size, with a texture like a table salt
BEST FOR:
Aeropress
Pour Over Coffee Drippers
GRIND TYPE
Fine
Finer than table salt, line grind is typically the size of most pre-ground coffee
BEST FOR:
Espresso Machine
Moka Pot
Source: The Primadonna Life