Grinding greatly affects the quality of the drink made from it. Improper grinding, can spoil coffee even from elite varieties. The choice of the specific type of grinding depends on the method of making coffee. The following types of grinding are distinguished:

Coffee processing plant tasters & ndash; key production figures. The purpose of their work & mdash; to create, by selecting different varieties of coffee from the personal corners of the globe, a mixture with the most pronounced taste characteristics, which should be standard, i.e. repeated from year to year.

Extraction & mdash; this is the release of flavour substances from the coffee powder as a result of its interaction with water. Extraction depends on the type, type and quality of coffee, on the degree of roasting and grinding of coffee beans. Extraction is also affected by how water comes into contact with coffee powder, how these two components are mixed.

There are various styles of coffee roasting. Depending on the origin of the grains and the place of roasting, the American, Spanish, Greek, Viennese, Oriental, Italian style of roasting, etc. arose. These classic style names mean not only the degree of roasting of the beans, but also shit & shy; ripples about the origin of coffee.

Each owner or hostess has their own recipe for making coffee and they are all different. So which one is & ldquo; correct & rdquo;? Most likely & ldquo; correct recipe & rdquo; making coffee is the one that suits you, and the choice of cooking method should be based only on your taste preferences.

Description of the coffee production process from harvest to packaging. Various processing and roasting options. Influence of methods on coffee quality.

Coffee harvest write-off. Methods of manual harvesting and mechanical. How the harvesting method affects the quality of coffee.

After picking coffee fruits, two methods of their processing are used & mdash; wet (wet) and dry. The first is used if the coffee is of high quality, and dry is used for less aromatic beans, since it is simpler and does not require expensive equipment. For example, the best Colombian, Costa Rican and Kenyan coffees are always wet-processed. At the same time, many varieties of Brazilian coffee, intended for wide, mass consumption, are processed by the dry method.