What way makes coffee to our table?
Are strange, but for some reason many people call coffee the national drink. For example, for most of Italians its preparation - some kind of ceremony. In Germany, Mexico, the United States, France and many other countries it is considered an important component of a breakfast. In the majority of families of the former Soviet republics this drink, fragrant and bitterish on taste, also became darling, along with tea.
As if we treated coffee, popularity it cannot be denied. Usually we buy the coffee already ready to the use and if it is ground coffee or soluble, then we need only to prepare it correctly. But about what way makes coffee before getting to us on a table, probably, not all know. The only thing that is known precisely is what coffee for preparation of drink receive by frying of seeds of the coffee tree growing in subtropics.
According to classification of scientists, in the nature there are about 70 species of coffee trees - from dwarfish bushes to 10 - ti meter giants. But 98 percent of coffee are made from fruits of only two types - Coffea arabika and Coffea canephora also known as Congolese which contains more caffeine. Coffee of the highest quality is made of the kinds of arabica coffee which are grown up at big heights, and for preparation of instant coffee fruits of a Congolese tree are generally used.
Trees all the year round fructify. When the coffee tree blossoms, it becomes covered by beautiful white flowers with the smell reminding a smell of flowers of a jasmine. Only in several days they are replaced by clusters of green fruits. During growth fruits change the coloring - from green color with various shades to zolotisto - brown and when polnostyyusozrevat, become red or yellow.
Harvesting - business troublesome as coffee usually collect manually, removing only ripe berries. For example, act in Colombia, Costa this way - Ric and some other countries. And in Brazil, in one of the main countries on production of coffee, the cleaning method manually is also most often applied, but from branches all fruits, irrespective of degree of their ripeness are removed.
But recently on some plantations began to pass to the mechanized and semi-mechanized cleaning methods. It looks approximately so: the mechanism reminding a big hand clasps a tree trunk and strushivat all fruits which then are collected by a rake by workers, and to remove leaves, dirt and sticks, sift either manually, or mechanically. The sifted berries are washed in a concrete trough or in the car which is specially intended for this purpose. During a sink ripe fruits separate from old and spoiled.
After water procedures the washed-up coffee is displayed on a big concrete terrace for drying on the sun within 15 - 20 days. At this time, that grains dried out properly, workers constantly overturn them approximately each 20 minutes. Sometimes for acceleration of process of drying use mechanical dryers.
The most important - not to overdry grain. It is important to watch the content in moisture grains, otherwise they can dry up and become fragile why will break - and from - for it also their value will decrease. When ideal humidity - between 11 and 12 percent is reached, grains are purified of a peel. Then they are displayed in bags on 60 kilograms in everyone and sent to the enterprise where coffee classify and subjected to further processing.
Here from each bag sample is taken. The samples taken from all bags of one party develop together, and the general test is marked with a label and classified.
Then all grains pass through a cleaner and the mechanical sieve dividing grains by the size. Then they arrive on the vibrating table, for their sorting according to weight.
After that the product goes to the electronic separator deleting low-quality grains. High-quality production comes to the warehouse tank and is packaged in bags. Now coffee can sell to wholesalers or to export to other countries.
But on it the processes connected with production of coffee do not come to an end. For determination of quality of coffee it is sent for tasting. Having tried all samples, the taster estimates it. Results of tasting not only form the basis for determination of the price, but also are important at the following production phase of high-quality coffee - mixing.
Mixing (and mix usually crude grains) is an art of connection of different types of coffee with the properties supplementing each other. It becomes for obtaining pleasant taste and aroma.
The following stage - frying - also has crucial importance for quality of coffee. At this stage in grains there are difficult chemical transformations. Subfrying happens easy, average and strong, depending on desirable flavoring properties and a way of cooking. One more very important point - for production of high-quality coffee it is important correct to crush it.
After all works connected with production, coffee, eventually, gets to sale.
I, at last, comes the long-awaited moment - preparation of the drink. It is possible to cook it in the most different ways which there is a huge number.
But every time, enjoying taste and aroma of the favourite coffee, it is worth remembering people thanks to whose hard work coffee came to our house, having done so long way.