In this experiment, I roasted Costa Rica coffee to Full city. I dropped the roast at 450oF. While I normally do not roast so dark, I knew from documentation this would result in more CO2 to be released. I placed 100 grams of ground coffee in the the left flask, while 100 grams of whole…
Category: Video
Weighing and Hulling (Removing the Parchment)
When the beans are at 11-12% moisture, they are removed from the parijuelas and bagged. Each bag has the parijuela number that it came from. The bags are then weighed and the results logged. Coffee beans have a hard shell covering the bean. Here is the coffee bean anatomy introduced in the Processing the Coffee…
Drying the beans
The product of coffee cherry processing is bags of wet coffee beans. These new beans are about 2/3 water. Green beans ready for roasting need to be 11 to 12% moisture, so a significant amount of water has to be removed. While large commercial processors will use a power unit, small operations use the sun….
Processing the Coffee Cherries
Once the cherries are picked, the beans are removed and then dried. Processing involves separating the coffee beans from the cherry. Removing the beans from the cherry can be done in several ways: Ferment-and-Wash Method Machine-assisted Wet Processing Dry Process Ferment-and-Wash is used mainly at large coffee processing factories. On the farm, the crop was…
First Impressions – Driving in Costa Rica
(This article includes video) As my wife and I began the trip to Costa Rica, we decided to keep a journal to document our impressions. Like any situation, I had a mental image of what we were getting into. Boy, was I off! When we landed at the San Jose airport in Costa Rica, we…