COFFEE

PRODUCTION
PREPARED BY SKUMINA KSENIA
 NEW VOCABULARY:

• Sprouts /spraʊt/– паростки

• Moisture /ˈmɔɪstʃə(r)/– волога
• Ripe\Unripe /raɪp/ – стиглий,нестиглий
• Fragrant/ˈfreɪɡrənt/– ароматний
• Brewing /bruː/ – приготування
• Soaking /ˈsəʊkɪŋ/– замочування
 1. Landing

The coffee bean is the seed for planting the coffee tree. Coffee beans are planted in
large tanks and left in dark rooms. Sprouts are watered regularly and kept away from
sunlight. When they become strong enough, they are transplanted to plantations.
2. Harvesting
The tree will take 3-4 years to start bearing
fruit. Depending on the cultivar, they turn
bright or dark red when ripe and ready to be
harvested. Usually harvested once a year. A
good harvester picks 45-90 kg of coffee
berries per day, from which only 10-20 kg of
coffee can then be produced!

Harvesting is done in one of two ways:

1. Stripping - all berries are removed from the
branch.
2. Picking - only ripe berries are removed and
only by hand.
 3. Processing and Drying
Processing should begin to prevent
spoilage of the berries. Freshly
picked berries are placed under the
sun. They are turned over several
times during the day, at night, during
rain they are covered.
After sorting, the grains are placed in
large water tanks. They remain there
for 12-48 hours after which the grains
are sent for drying. Drying is carried
out on large tables, where they are
regularly turned over.
 4. Cleaning
It takes place in three stages:
• Removal of parchment.
• Polishing. during which all remaining small particles are removed from the grain.
• Grading and sorting. Occurs based on size and weight. Grains are also graded for the
presence of color imperfections. To determine the size of the grains, they are passed through
several measuring instruments in order to separate heavy grains from light ones.
 5. Cupping

Cupping - checking the quality and taste.

The first thing a capper begins to evaluate a drink with is the aroma.
Next, the capper tries coffee in small portions.
Coffee is analyzed to create balanced blends and select the desired type of
roast.
 6. Roasting
Roasting makes fragrant chocolate-colored
grains from green beans.
When the internal temperature of the beans
approximately 205°C, they turn brown and
release caffeol, the oil contained in the beans
themselves. It reveals the aroma and taste of
the coffee that we drink.

There are 3 basic coffee roasts: light, medium

and dark. Light and medium roasts retain the
true flavor of the beans best, while dark roasts
are bitter and contain the least caffeine.
 7. Grinding

The goal of proper grinding is to bring out the full flavor of the
coffee. The degree of grinding depends on the chosen brewing
method. Brewing time determines the degree of grinding. The
smaller it is, the faster the coffee should be brewed.
8. Сooking

The brewing method affects the

taste of the coffee in the cup.
What types of brewing exist?
• Pressure brewing (espresso
machine, moka)
• Soaking (French press, siphon)
• Filter coffee or drip method
(Chemex, Hario, Cold Brew)
THANK YOU FOR YOUR
ATTENTION!