Coffee, from the grain to the cup

Enjoying a delicious cup of coffee and its aromas is a process that may require months of work. Next we want to present the process that requires this elaboration, from the seed, until it reaches the cup of coffee


It is not until the coffee beans reach their full ripeness, that is when they turn into a reddish color, when it is cut. This happens between the months of October and February. This process is known as tapixca or harvest. Once cut, it is taken to a wet area known as profit.


The coffee is received by boxes and placed in a siphon tank (inverted pyramid truncated from four sides with a tube to the coffee outlet center of the pulpers). Then comes the grading process.


Fading is the action of separating the grains that have been drilled by drill, which is an insect that penetrates the grain to deposit their eggs and damage it) or also those malformed grains due to lack of nutrients. This is when the first classification is given.


It is the separation of the green grains, which inevitably the harvesters cut and if these do not separate will considerably damage the final taste of the cup. Here begins the second classification process.


The pulping begins. This activity is carried out in mechanical devices that take advantage of the lubricating quality of the pulp of the coffee to separate it from the grain without damaging it. The grains are dragged by the rotation of the pulper, and pressed between the cylinder and the chest to achieve separation of the pulp.

The already pulped grains are sent to a grain sorting machine called a rotary screen. This machine separates the grains from those left with residues of adhered peel. They return to the pulping train to be re-classified to a second quality. Those who have not had these adhesions are considered prime coffee and are sent to the yeast tanks. Here begins the third classification process.


Here are the so-called yeast tanks, a system traditionally used to separate the mucilage from the grain (the myolous substance covering the newly removed grain). It lasts approximately 36 hours, depending on the room temperature and the volume of coffee to be treated.


The washing begins. Once the grain has released the mucilage, it is transported by water to a pump where it is stirred until it is clean.


The grains pass to a brook channel (known as a snake). These channels are divided into four stages, each with a different gradient. At the end of each one is placed along the width of the same a tablet of approximately 5 centimeters of width, that will serve like stop to the grain that comes transporting by water. The heavy grains go to the bottom and the light grains pass the stop or tablet to continue the route through the following stages. The four classification process is performed.


The grain is dried in patios. There are four: one for each quality resulting from the routing, in which the coffee is tended to drain and eliminate the highest possible moisture. This process lasts approximately 36 hours of sunshine. During that time, people with a wooden shovel remove it so that the drying is uniform.


The grain passes to a dryer through rotating cylinders that help the drying of the coffee more quickly. This happens when the harvest volumes are very high, which makes drying in patios impossible.

The cylinders rotate three revolutions per minute and are injected 15 cubic meters of hot water per minute, which will not exceed 60 degrees centigrade. This process lasts from 20 to 24 continuous hours. Each dryer has a capacity of 60 quintals of coffee (approximately 3 tons and a half).

Once dry, this grain is known as parchment coffee (grain covered by a protective shell known as cascabillo).


It is necessary that the coffee, once dry, be stored in wooden sites and / or in sacks of jute or henequen for at least 6 weeks. This is so that the grain accentuates its properties that characterize it, such as: body, aroma and acidity.


Once you have selected the coffees from the store for a particular blend. These are carried to the hopper of the crusher machine which by means of friction separates a second shell that covers each grain, known as ‘cascabillo’.

Once separated the cascabillo of grain to the coffee is known like gold coffee.


The grain passes through a polisher, which is a machine that also by means of friction similar to the crust polishes the golden coffee beans.


Grain collector or air column. It is a vertical duct through which it crosses a high volume of air, which separates the residues of cascabillo that could remain present in the grain. Here comes the fifth classification.


A size classification is done with the aid of a machine, which is used to separate the grains by size by means of vibration. This separation is necessary for the grain to be roasted in a homogeneous way, since if there are smaller grains these would be roasted before the large ones. Enter a sixth classification.


The grain enters a sorter oliver. It is a table dencimétrica that by means of vibrations and a column of air separates the heavier grains of the light ones, being heavier the ones of better quality or gourmet. A seventh classification is then performed.


The grain that is chosen by hand. To have a specialty coffee, it must reach the customer with zero defects. It is when the eighth classification is made, one of the most important: the human eye. It consists of choosing grain by grain and identifying those that still present defects: stains, scrapes, small perforations or deformities.


The chosen grains are deposited in sacks of jute for export, where the grains are processed for sale to the public

After this, the grain is taken by the consumer, grounded, and finally consumed in a Delicious cup of coffee

Coffee, And How It Has Changed The World

The 10th century is how far the history of coffee dates back. Its use became more and more popular over the years, and now coffee is quite a popular beverage. It is made from the coffee bean, which grows on a tree. The beans are harvested, and grounded for an excellent, tasting beverage.

Where Do People Buy Coffee?

The grocery stores have a large variety of coffee. They come in various brands, and sizes. There are specialty stores that offer even more types of coffee. Still other places, like fast food shops and restaurants offer food and coffee. The online coffee stores are rising in popularity because people order their coffee in bulks. Some people belong to coffee clubs, and they receive their coffee at their home on a monthly basis.

What Is The Price Of Coffee?

The price of coffee depends on the brand and the size that a person buys. It will also depend on whether they are getting instant coffee or ground coffee. People should always take advantage of promotions and coupons when they are going to buy their coffee.

Is Coffee Bad For Someone’s Health?

It is not bad for someone’s health if they drink it in reasonable amounts. If they drink it too much, it may cause anxiety, and a person can have trouble sleeping. For most people, drinking coffee in the early or middle part of the day is better for them than drinking it later at night. If a person notices that they are having more problems with their digestion or with sleeping when they have just a little bit of coffee, they may want to check with their doctor to see if there could be something else wrong. They may want them to cut out their coffee drinking completely, or cut down to one cup a day.

Coffee That Has Caffeine

Coffee that has caffeine in it can give people an energy boost. They feel more energized to get the things done that they need to, and also to be more alert. Travelers like to drink coffee while they are driving to enhance their driving ability on a trip. When people have pressing deadlines, important meetings or exams, they will drink coffee to help them stay up longer.

Decaffeinated Coffee

Decaffeinated or decaf coffee tastes the same as regular coffee, but it does not have the caffeine in it. Many people drink decaf when they become older, or so that they don’t get the effects of the caffeine, which can cause jitters in some people.

What Do Most People Put In Their Coffee?

There are all types of coffee drinkers. For many people, they like to put cream and sugar in their coffee. Other people like to drink it black. It depends on their tastes. Once they get used to drinking it the way they like it, they usually do it the same way every time.

Flavored Coffees

Flavored coffees are very popular. There are so many different ones to pick from, and many people try them all to find their favorite one. The flavored coffees make excellent beverages with desserts when people throw parties with their friends and family.

Iced Coffees

In recent year, there have been many more people that like the iced coffees. They taste just like regular coffee, but they are frozen, and they come in regular, decaf and flavors. They are usually the same price as a regular coffee, and people seem to love it. They are ordering more and more of it when they see that it is available.

Can People Become Addicted To Coffee?

Yes, there are people that are addicted to coffee. It is the caffeine that they become addicted to, and the taste. If they are having problems with caffeine addiction, they will want to consult their doctor for ways to cure the addiction. It is important that they be honest with their doctor so that they can get the help that they need.

Coffee Is Here To Stay

Coffee is something that will always be around. It is a beverage that many people want in their lives, and they will pay the money that it costs in order to have it. Coffee is a big business for the manufacturers, and it creates a great profit for them. The stores that sell coffee do a tremendous business with their sales. Restaurants also find that coffee is a main choice of a beverage, especially if someone is getting desserts.

There are so many people that love coffee. They may have a couple of cups of it a day. Since they love their coffee, they buy it when they can, and store it so they always have it on hand. It is written right into their budget so that they have plenty of it.