Gourmet Coffee Beans

A coffee bean is basically a seed from the coffee plant, whose primary component is a protein-rich and water-soluble tissue that contains anywhere from 0.8% to 2.5% caffeine. The stimulation from the psychoactive properties of caffeine is a major factor in the cultivation of the coffee plant, although some beans are decaffeinated prior to the roasting process. The classification of gourmet coffee beans takes caffeine content into account, along with the smell and taste of the liquid coffee produced from such beans.

Gourmet coffee beans are considered premium based on many attributes such as their size, density, colour, texture, and richness. Despite the brownish colour, coffee is sometimes referred to as green coffee.

Sorting Coffee Beans

Following the cultivation and cleaning of coffee beans is the sorting process. Premium coffee beans are distinguished through examining the size of the beans by using sieve machines. Density is determined with the use of a pulsating, tilted table known as a gravity separator. This table will group the densest beans to one side of the table through consistent vibrations.

Gourmet coffee beans are then sorted based on their colour. A non-premium bean will be removed from the batch if it isn't of a high enough quality. Colour sorting is by far the most difficult sorting method, but is also probably the most critical one in ascertaining whether a bean is premium or not. The colour of the beans are analyzed with sensors and a computer that will also remove defective beans automatically.

Grading Coffee Beans

A gourmet coffee bean is also classified by grade. Parameters that affect a bean's grade include its size, where it was grown, the altitude it was grown at, the method of preparation, and how it was picked. How good it tastes, also known as "cup quality," is also taken into account in grading coffee beans and certifying them as premium.

Aging

Europeans of the past were accustomed to the taste of coffee that has been aged. Historically, all coffee in Europe was imported from the port of Mocha, which is now modern day Yemen. The long voyage of the coffee by sea contributed to a distinct taste and flavour. The technological improvements to cargo ships and new canals have greatly reduced the travel times, so to compensate, green coffee beans are aged in large open warehouses near ports for six months or even longer.