Coffee Production

Most coffee is produced in Brazil, accounting for 25% of global production, followed by Vietnam, Colombia, Indonesia, and Ethiopia. Although nearly every country harvests once a year, some countries, like Colombia, harvest twice a year. The taste, aroma, acidity, and body characteristics of coffee beans depend on the climate and soil composition where the beans grow. This is why coffee is classified by the region where it is grown. Coffee grown in a single region is called single-origin, while coffee made from blending beans from various regions is called a blend.

Coffee Roasting

Although coffee beans are green and can be stored for a long time without spoiling before being roasted, the roasting process reveals the flavors, aromas, and colors of the beans, making it an art form. The degree of roasting varies:

• Light Roast: Beans roasted this way have a lighter color and a mild flavor. Generally, delicate flavors such as fruit and floral notes are more prominent at this roasting temperature.
• Medium Roast: This is the most desired type of roast. When beans are roasted to a medium level, they achieve a balanced and intense flavor.
• Dark Roast: When beans are roasted to a dark level, they develop a strong and intense flavor. At this roasting temperature, the sugars in the beans caramelize, highlighting the bitter and roasted flavors of the coffee.

Each roasting level affects the coffee drinking experience differently and offers a unique experience with different brewing methods according to everyone's taste.

Coffee Brewing

Coffee must be ground and brewed to be consumed as a beverage. The brewing method is chosen according to the desired coffee flavor and the equipment available. In drip coffee, hot water is poured over ground coffee, extracting the essence of the coffee before being filtered into a cup. Espresso is brewed by forcing hot water at high pressure through finely ground coffee, resulting in a dense and slightly smooth coffee.

Coffee Grinding

Roasted coffee beans must be ground to a size suitable for the equipment used. For Turkish coffee, the beans are ground to a fine powder. For espresso, the beans are ground to a medium-fine consistency. For drip coffee makers, the beans are also ground to a medium-fine consistency.