Roasted Coffee – ‘Fresh is Best’
The late 20th Century saw the world embrace espresso coffee in unprecedented numbers.
Cafe espresso bar numbers grew, spread nationally and for some, internationally. At the same time the increase in affordable domestic espresso machines, has prompted a new growth industry sector, while the consumer strives to replicate the cafe experience in their own life-style environment. This espresso consumption growth has also driven an adjustment by coffee roasters, to develop coffee blends that ultimately suit this form of coffee infusion.
There is no doubt that the quality of the finished coffee beverage has increased, as all elements of the complete process have fallen under intense scrutiny. Here, freshness became a critical element in the delivery of a premium cup of coffee. Once the green coffee has been roasted to its brown and aromatic state, the ‘freshness factor’ immediately relevant and critical. Roasted coffee, within 24 – 48 hours after roasting, discharges a lot of carbon dioxide and settles its flavour profiles ready for infusion. Interaction with oxygen very quickly reduces the freshness of the coffee, with resultant loss of positive flavours in the cup.
Due to the intense pressure applied to the ground coffee during the 
espresso machine process, freshness or lack of, becomes critically obvious. Advances in packaging have helped dramatically, so too has the growth of ’shop roasting’ or ‘in-house fresh’ coffee roasting. Cafes now roast according to consumption / demand and utilize their coffee within the week after roasting. This new responsive step in coffee roasting, not only ensures fresh coffee for your enjoyment, but also has led to the growth of the smaller community – based coffee roaster for easy consumer access to fresh product.
Green Coffee Beans – ‘The Plantation Story’
Domestic coffee makers and the commercial espresso machine operators, seldom come in contact with the process of the coffee bean. Behind each bag of roasted beans, lies an industry that is only second to oil, as a global traded commodity. Due to its importance in international finance and trading industries, those at the other end of the coffee story ( plantation owners ), are becoming very aware that they are growing a flavour as well as a commodity.
From the propagation of the small trees under shade cover, so that tender young growth does not burn in the hot sun, the trees are hardened so that the trunk becomes firm and strong. Once planted, the coffee trees are nourished and left until years three to five, where they will achieve full fruiting production of approximately 1 to 1.5 kg of usea
ble coffee beans per tree ( Arabica variety ). After good rain and at the right yearly period, the tree produces a delicate white flower in bundles along the branch length. These die after 3 to 5 days and fall off, leaving the green base of the flower to develop. These pin-head cups on a small green stem, slowly grow to a fully sized green coffee cherry.
At this stage the colour slowly changes through light green to yellow-orange and lastly a bright red cherry remains to fully ripen, ready for harvest. Inside each cherry skin is a sweet fruit pulp, similar to a cherry or plum, then in the centre lie two green coffee beans facing each other, covered by a protective coating 
called parchment. Once dried-down to about 11% moisture, the beans are hulled to remove the parchment coating, and they are ready to begin their trip to the global market.
