The Science of Coffee

Welcome to our science of coffee section! Here we bring you the details about coffee and how it makes its way to you. Each month we will be adding new content to this section in order to give you a straightforward look at the fascinating world of coffee. Our first stage of this series takes a deeper look at the coffee plant.

What is coffee?
Coffee is a member of the Rubiacea family and the word is derived from the Latin genus Coffea. The coffee plant that we know today came from Ethiopia and was spread throughout the world by various traders and farmers. Coffee plants range in size from shrubs to large trees; in fact, there are roughly 25 major species of coffee plants. Photo: After 4 days of steady rain, the coffee plant will set forth blossoms with a jasmine-like aroma.

The coffee plants that  Coffee Republic uses for its coffee come from the Coffea arabica species. These plants are very sensitive to climate and thrive in areas whose temperature remains between 59 and 75 degrees Fahrenheit. This is why when you look at a map of Arabica coffee growing regions throughout the world, all of them are located between the Tropic of Cancer and the Tropic of Capricorn. In addition to temperature, coffee is also heavily dependent on water, and does very well in climates that receive over 60 inches of rain each year. Photo: Coffee beans must be handpicked because they do not all ripen at the same time.

It takes an Arabica coffee tree between three and five years to mature and produce fruit, and trees can continue producing beans until they are 30 years old. The unripe fruit starts out a brilliant green and within 6 to 8 months changes to a deep red when it is ready for harvesting. The bean that goes into making a cup of coffee is actually safely imbedded inside the fruit, and is extracted through a very specific series of drying, hulling, polishing, and sorting before roasting

How to Make Great Coffee at Home Welcome to our brewing methods section. Here we talk about some of the different ways to make your coffee at home.

 

MANUAL DRIP BREWING Often called the "melitta" method, the manual drip brewing process produces consistently superior coffee. The extraction method is quick and the true coffee flavors are brought to perfection. With this type of brewing you can use either paper filters (oxygen-bleached are best) or reusable gold filters. Grind - What type of filter are you using? Paper Filter? Then your grind should be fine. (Approximately 18-23 seconds in a blade grinder until the coffee is the texture of granulated sugar.) Reusable Gold Filter? Then you need a medium-fine grind. (Approximately 13-18 seconds in a blade grinder.) Directions Put one tablespoon of coffee in the filter for each six-ounce cup and place it on top of an insulated coffee carafe. Moisten the grounds with a little water (just off the boil), making sure they are evenly damp. Wait five seconds, and add the rest of hot water, allowing it to fill to the top. (Note: For best flavor, let the grounds completely coat the sides of the filter, not settle into the middle.) Remove the filter, stir your coffee, and enjoy!

 

 

AUTO DRIP There are two types of auto drip machines available: the cone-shaped filter and the flat-bottom filter design. The cone-shape design is similar to the manual drip method except it's controlled electronically. Both brewing methods are easy, and may include extras such as automatic timer, thermal carafe, etc. The cone-shape filter calls for a finer grind and delivers slighter stronger flavor and better body than the flat-bottom design. Grind - What kind of filter are you using? Cone filter? Then your grind should be fine (Approximately 18-23 seconds in a blade grinder). Flat-bottom filter? Then your grind should be medium. (Approximately 10-15 seconds in a blade grinder until the coffee has the texture of coarse sand.) Directions Fill the coffee maker with cold water. Place the filter into the basket, add one tablespoon of coffee for each six-ounce cup. Place coffee and filter into the holder, close the lid, and turn on.

 

 

French PRESS This popular method uses a cylindrical glass carafe and a stainless steel mesh filter to separate the coffee grounds from the water. The grounds stay at the bottom and the strained coffee stays above the filter, ready to pour. A French press is excellent for highlighting darker roasts and blends. However, expect some sediment to pass through the filter into your cup; giving the brew a slightly fuller texture. This method brews cooler, so be sure to preheat your plunger pot first with hot water. Tip: A French press is also a great way to prepare and serve loose tea! Grind: Coarse. (Approximately 5-10 seconds in a blade grinder.) Directions Preheat pot and plunger with hot water. Add one tablespoon coffee for each six-ounce cup into the glass cylinder. Pour in water just off the boil and stir the grounds. Set the plunger on top of the cylinder (don't press down on the plunger yet!) and steep four minutes. Press the plunger down slowly (Note: if the plunger does not press down easily, try a slightly coarser grind.) Allow sediment to settle for 30 seconds before pouring.