Coffee is a beverage prepared from roasting coffee beans, the seeds of berries from certain Coffee species. These berries turn from green to red when ripe, they are picked, processed, and dried. It is these dried beans that are then roasted to varying degrees, depending on the flavor that is being achieved. Some of the biggest coffee exporters come from Brazil, Vietnam, Colombia, Indonesia, Ethiopia, India, Mexico, Guatemala, Peru, Honduras. In addition to that, other countries in Asia as well engage in large-scale export of coffee.
Before we discuss how coffee tastes better when piping hot, we must first know how they get from farms to our cups. The first step of getting coffee or any other crop is always planting it. Coffee seeds are planted in large beds under shaded nurseries, where they are watered frequently and kept from direct sunlight until they are strong enough to be planted out on the farm.
This exercise is mainly carried out in the wet season, to ensure the soil remains moist while the roots hold firm into the ground. After they have grown and produced cherries, it is time to harvest. This happens 3 to 4 years after planting when the coffee plant has borne fruit. These cherries have a bright deep red color when ripe. In many counties, coffee is harvested by handpicking, an exercise that can be very tiresome. Places like Brazil have mechanized this process to make it easier and efficient by covering a large area in a shorter time.
We then begin processing the coffee as quickly as possible to prevent loss from rotting. This can be done in two ways depending on the area’s resources. Dry method, whereby these cherries are sun dried and are turned continuously to ensure every seed is dried. This takes place for about 11days until all the harvest is dried. We also use wet method where cherries are split in size and mass, after which they are fermented for about 12 to 48 hours.
After this, fermented cherries are rinsed by going through water channels then later dried. They are dried until their moisture content is about 11% to properly prepare them for storage. Next, the beans undergo parchment in the following order: Hulling, Polishing, Grading, and Sorting checked by size, weight, color for any imperfections. Those that have passed the test can now be exported to different markets. Upon arrival, coffee undergoes tasting to ascertain its quality. A sample is roasted, ground, and put in boiling water to get the aroma. Tasting is also done to determine how certain beans would be blended to create the perfect roast.
These beans are roasted at temperatures of as high as 550 degrees Fahrenheit, but it is at 400 when color change from green to brown, and a fragrant oil locked inside the bean emerges. They are then cooled in air or water and later ground to get the most flavor in a single cup. How coarse or fine the coffee is ground depends on which brewing method is used. The finer it is, the quicker the coffee should be prepared.
Out in the market, there is iced coffee and normal hot coffee. Which of the two tastes better? It all depends on personal preference, but many would agree that coffee tastes best when it’s piping hot. This is because it is in this form where we can get a full experience of all the flavor the coffee has. When served hot, we can get the fragrance of the coffee as well. Hot water produces steam from which we can sniff and get the flavor of the coffee. The nose plays a big part when tasting foods or drinks, it can pick flavors in a specific way some of which the tongue can’t easily, those that are too sensitive for the tongue.
In addition to that, coffee dissolves best at higher temperatures, enabling you to enjoy the richness of its flavor when hot. Iced coffee may have the same effects as hot coffee, but you will not be able to get the taste of the coffee, something coffee lovers adore. Coffee is more about taste rather than the effect it has on the body and mind. Consuming your coffee when piping hot is one experience you will not regret.