Master the art of coffee.

Basics (Cultivation & Processing)

what is the meaning barista

The barista is the person who prepares and serves coffee artistically.

They work with love and creativity, reflecting their passion and adding an artistic touch to every cup—like drawing hearts on the coffee.

These artistic touches make the barista an artist, not just a craftsman.

Because of this passion, the barista is known for being kind and well-liked by customers, working hard to deliver the

best possible product in terms of both quality and presentation.

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Basics (Cultivation & Processing)

what is the meaning barista

The barista is the person who prepares and serves coffee artistically.

They work with love and creativity, reflecting their passion and adding an artistic touch to every cup—like drawing hearts on the coffee.

These artistic touches make the barista an artist, not just a craftsman.

Because of this passion, the barista is known for being kind and well-liked by customers, working hard to deliver the

best possible product in terms of both quality and presentation.

Coffee Cultivation

Main Coffee Types

Arabica: Higher quality flavor, grown at higher altitudes.

Robusta: Stronger in caffeine, more resistant to disease, grows at lower altitudes.

Cultivation Steps

1.Seedlings: Start by growing seeds in small nurseries.

2.Transplanting: Move to the field after 6–12 months.

3.Spacing: Trees are planted 2.5 to 3 meters apart.

4.Watering & Fertilizing: Regular irrigation and organic fertilization are essential.

5.Pruning: Keeps the trees healthy and productive.

6.Shade: Often grown under shade trees to protect from direct sunlight.

Climate and Soil

Coffee grows best in tropical climates with temperatures between 15–24°C (59–75°F).

Ideal at elevations of 1000–2000 meters above sea level.

Needs rich, well-drained soil with high organic content.

Harvesting & Processing:

Cherries are picked by hand when fully ripe (bright red).

Two main processing methods:

Wet (washed): Pulp removed, then fermented and washed.

Dry (natural): Cherries are sun-dried whole, then hulled.

Drying & Storage:

Beans are dried to 10–12% moisture.

Stored in cool, dry conditions before roasting.

Coffee Roasting Stages

Drying Stage

Begins when the beans are first placed in the roaster.

Temperature starts around 100°C (212°F).

Purpose: Remove moisture from the green beans (usually 10–12% moisture).

Duration: 4–8 minutes.

Browning Stage

Beans change from green to yellow, then light brown.

Maillard reaction starts (develops aromas and color).

No crackling sounds yet, but internal pressure builds.

First Crack

Beans begin to crack loudly, similar to popcorn popping.

This marks the transition to light roast.

At this point, beans are technically drinkable but still acidic and complex.

Development Stage (Flavor Development)

Starts right after the first crack.

Roaster controls how much time beans stay in this phase.

Short time = light to medium roast.

Longer time = medium to dark roast.

Critical for developing desired flavor profiles.

Second Crack (optional)

A quieter, more subtle crackling sound.

Indicates the start of dark roasting.

Beans become oilier, with lower acidity and more bitterness.

Cooling

Beans are quickly cooled to stop the roasting process.

Prevents over-roasting or burning.

Coffee Harvesting

Picking at the Perfect Stage

The coffee harvesting stage is one of the most crucial parts of the coffee journey, as it directly affects the quality of the beans and the final taste in the cup.

Selective Picking (Hand-Picking):

This is the ideal and most precise method, where workers carefully pick only the ripe cherries—deep red in color—and leave the unripe ones for later. This ensures high-quality beans and is typically used in specialty coffee farms, though it requires more time and effort.

Strip Picking (Mass Harvesting):

All cherries, ripe or unripe, are stripped off the branches at once. This method is faster and used in large-scale commercial farming, but it may compromise flavor balance.

The Perfect Harvesting Point

The ideal time to harvest is when the cherry is fully ripe—not green, not overripe. At this stage, the bean inside has the highest sugar content, which enhances the coffee’s flavor and highlights its original tasting notes.

Coffee Cherry Processing (Post-Harvest Processing)

1.Natural Process (Dry Processing):

Whole cherries are laid out to dry under the sun on raised beds or patios, and regularly turned. This method gives the coffee fruity, rich flavors but requires careful handling to avoid over-fermentation or mold.

2.Washed Process (Wet Processing):

The skin and mucilage are removed using water. The beans are then fermented for a short time and washed thoroughly. This method produces a clean cup with balanced acidity.

3.Honey Process:

Only the skin is removed, leaving some of the mucilage on the beans while drying. The result is a complex flavor profile that combines sweetness with clarity.

The choice of processing method directly impacts the coffee’s flavor and is one of the secrets behind high-quality specialty coffee.

Stages of Coffee Roasting

Stages of Coffee Roasting

Drying Stage

This begins when the beans are placed in the roaster. At this stage, internal moisture (about 10–12% of the bean’s weight) evaporates. The temperature gradually rises to around 160°C (320°F).

Browning Stage

Chemical reactions begin inside the bean, such as the Maillard Reaction, which develops aromas and flavor compounds. The beans change color from green to yellow, then brown. Some aroma starts to develop.