Have you ever felt sick the whole day after drinking a cup of coffee? You could have understood it before, at the moment of opening the packaging! First, a good quality coffee will spread its aroma as soon as you open it, letting you smell its characteristics. On the other hand when the coffee is not good you can smell nothing or, even worse, a bad scent, which will make you get your nose away from the packaging. What does the difference depends on?
Methods of harvest: Stripping and Picking!
Coffee quality depends on the method of harvest:
– · STRIPPING: is the fastest and grossest method, often done by machines. It consists of stripping all the grains from the plant without checking if they were all ripe enough. Then the grains are put in the water until they separate from the fruit. They dry in the sun.
– · PICKING: it is done by hand, so it is a slow method, but it allows checking if every single grain is rip. To separate the grain from the fruit they are put in the sun until the fruit dries completely and falls. Then grains are left stored for a year.
Obviously, picking is more expensive, but it ensures a great quality of the product, which is homogeneous and ready for roasting. That is why the aroma of this product will be unique, while the coffee got by the method of stripping usually smells and taste acid.
Figure out if your coffee is good just by looking at the cup!
We saw how to understand something about the quality of our coffee from its smell, but we can discover even more through our sight: a good coffee has a homogenous foam. Foam can be really different, depending on the mixture of coffee it is made of. For instance, if we use a mixture which contains a high percentage of robusta coffee we will get a firm foam, not too thick and dark brown in color. If the mixture contains more Arabica coffee we will get a thicker texture and a lighter color with darker stripes.
Good coffee to all!