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A COFFEESTATE OF MIND
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The coee growing regions o the world centralize between the Tropic o Cancer and the Tropic o Capricorn.
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LEFT | Coee beans come intwo varieties- green and red.Red beans are lower in acid thangreen beans and are used orfner coees.
BELOW | Coee is grown in areaswith altitudes between 1,800and 3,600 eet. Most commonly,the beans are grown in southernparts o the world such as SouthAmerica, Arica, and Asia.
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GROWTH
A
worldwide market
of coffee has
developed from its
origination over
2,000 years ago.
Only until you
concentrate on theactual production and farming of a coee
bean does its value become apparent.
Coee beans come in two varieties; green
and red. Red beans are lower in acid than
green beans and are used for ner coees.
Most beans are hand picked by workers
who separate the two kinds of beans, a very
involved process.
After the beans are picked, the fruit is
removed by soaking, scoring, and mechanical
rubbing. Coee cherries are not valued for
their fruit, rather the bean inside. They arethen washed and are dried in the sun on large
concrete slabs. The beans are then sorted,
much like colored M&Ms, by color and size.
This process is sometimes done by hand, but
is most commonly done by machine. Some
beans are selected to be aged from up to
eight years, while some are only aged a year
before they are roasted.
The beans are then roasted to nearly fourhundred degree temperatures, until they
expand to about twice their size and change
from green or red to brown. It also releases an
oil which gives individual coees their avor.
Finally, the beans are transported and
distributed to various coee companies
around the world to be brewed in various
ways. Boiling, pressure cookers, gravity,
steeping, French presses, and coee pots
are some of the many methods. Though the
process of growing and harvesting the coee
bean is very involved, the outcome is one ofthe most relaxing and pleasurable drinks to be
consumed around the world.
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BREWING
A French Press extracts the actual avor from the coee
grounds and can be considered the second most popular wayto brew coee. Hot water is poured over grounds, then stirred.
After a few minutes of saturation, the plunger is pushed down,separating the beans from the consumed drink.
This is the most popular method used today. Most
households have some form of drip-coee maker.Typically this involves the water being poured onto
the grounded coee beans into a mug or a pot below.
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Using a vacuum is another way to brew coee. It is very slowand unusual to witness. Near boiling water is forced into a g
chamber with coee grounds. The mixture steeps until the his turned o. As it cools, the water is sucked back into the lo
chamber.
Using a vacuum is another way to brew coee. It is very slowand unusual to witness. Near boiling water is forced into a glass
chamber with coee grounds. The mixture steeps until the heatis turned o. As it cools, the water is sucked back into the lowerchamber.
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An espresso machine is typically used to make cappuccinos and
lattes, but can also make a cup of coee. They are becomingmore common in U.S. households. Hot water is injected
through the grounds and into the cup below.
Turkish coee, or the Arab method, was probably the originalmethod people used to make coee. It makes a very dark and
strong coee. Coee is hand-ground then placed in a pot called
an ibrik with sugar and water. It is then brought to a boil 3 timesand poured into a cup to consume.
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WORDS, AND INFORMATION BY MATT CLI