Regular Coffee Or Nah?

Happy Coffee

Coffee lovers have two options regular or specialty.

The journey of a coffee bean is a long and complicated one. The java bean goes through several phases during which it’s destroyed our tempered to some flavourful coffee. The destroyed bean could turn a whole coffee container taste like sour urine.

Let’s make it clear, in today’s world; the regular coffee is just a lousy quality produced coffee which lacks transparency and sustainability. Consequently it gives you an unpleasant coffee encounter with its bad taste and not so out-of -this-world-feeling.

Additionally, the specialty coffee is good for you in many ways besides its own taste. You’ve possibly gone through research regarding health benefits of coffee from decreased risk of various cancers, Alzheimer’s, dementia to diabetes. On the other hand, drinking regular coffee can lead to worst side effects that affect your entire body from head to toe.

So how would you select your coffee now? How would you know if you’re experiencing a routine or the specialty coffee? There is only one way to understand this and that is the understanding of the production details of the coffee from its seeding to brewing.

Growth and Performance

It starts with a coffee bean, the same seed that your coffee is brewed from. Initially an unprocessed coffee bean is planted which has to be of supreme quality that needs to be planted in the right time at the right spot for the production of supreme quality coffee. There are two classes of coffee Robusta and Softer Arabica, but they are easy to grow. Generally, all the kinds of specialty coffee are produced by excellent seeds of Arabica.

After three to four decades, the coffee tree provides its first fruit i.e. coffee beans which can be harvested. Generally, coffee beans are chosen by palms through selective pick or strip select. Strip choosing is done quickly but it entails picking all the berries of the trees simultaneously. Selective choice is more time consuming but results are better as only the beans that are near ripeness are chosen and raw beans are left.

Following the stage of picking comes the point of processing. This needs to be done as quickly as possible to prevent spoilage.

In the dry method, we distribute coffee beans to wash them out into a larger surface under sunlight. After that we wash them with water. This is the most crucial stage of processing where the majority of the mistakes are made. Bad fermenting and washing can result in bad bitter flavor of the coffee which cannot be removed later.

After drying the coffee beans, we separate them by size and weight. In this procedure, we remove all the bad colour and damaged seeds. It is important to remove the bad excellent bean as it can ruin your whole coffee with adding sour vinegar like taste. After separation, the green coffee beans are stored ion sisal or jute bags to be shipped for roasting.


After the coffee beans arrive for roasting, we test them for the shade. The taster also known as the cupper details the quality. Right after visual approvals the roasting, smelling, brewing, slurping and superior evaluation is done which is again approved by cupper to start the roasting of the rest of the beans.

We roast bean at approximately 230-260 degrees celsius. We keep the beans moving while they are roasted. When the internal temperature is reached to 230 Degrees, the beans’ oil emerges. The beans change the colour from green to brown and the java beans reaches to the highest level of aroma. After the conclusion of this process, the beans are set to cool down through water or air. Now the beans are ready to be brewed for 2-30 times as the odor begins to fade then. Higher quality specialty coffee is most of the time provides excellent tastes even after the specified time but the regular coffee is hopeless.

The beans can be bought in whole form or we can get them grinded. Although grinded beans make a massive difference while extracting all the flavour within no time for a perfect cup of java. We grind the beans finer for espresso and maintain them coarse for filtered brewing.

Coffee brewing is like a process in a chemistry laboratory. You are able to Find more info studying the process; however it is enough for many of us to cover the basics. Now brew the coffee with your favorite method with care and take a sip and enjoy the long journey of the ideal coffee bean.

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