From Bean to Cup

The coffee triumph worldwide

 

Coffee originally Ethiopia. The coffee bush grows wild in Ethiopia, and it is said to be a shepherd named Khaldi as the 500s saw the goats were so keen when they ate from a special bush and tipped the nearby monastery. The monks boiled berries and leaves and the monastery began to be called “the waking monastery”. It was naturally caffeine stimulant properties they had discovered, coffee core / coffee bean is roasted began much later namely in Yemen and the city of Mocha in the 1200s. The drink was initially used mainly for medicinal purposes (caffeine). From Yemen the coffee plant spread to India and Southeast Asia (Java) and out into the world. Coffee houses makes his entrance in Europe in the 1600s. First came the coffee to Venice via Turkey, Constantinople. 1685 arrives the first book party coffee to Sweden, half a kilo of coffee cleared through customs in Gothenburg as medicine. In Sweden, the coffee is popular in aristocratic circles in the 1700s in connection with Charles XII took the habit of drinking coffee from Turkey.

 

In the mid-1800s had coffee culture has spread all over the country. Then came the big and important vegetable invention – iron stove. A roaster as soon invented was on top of the stove, immersed in the fire, where the beans are cranked around.

 

The coffee was drunk from the beginning according to Turkish custom, without accessories, but eventually it became common to eat cakes with coffee. The oldest varieties are fried frail eat and gingerbread. When the iron stove was started bull butt. In the 1800s, developed the Swedish cake and a traditional recipe with seven kinds of cookies.

 

In 1939 the central government introduced an additional tax on coffee, 80 cents / kg of unroasted coffee. The coffee was rationed completely to the end and because of the lack of this coveted to be, there were a lot of thefts while rationing lasted. One Saturday evening in October 1949, the Swedish people suddenly hear a radio broadcast that from next Monday was the coffee rationing. The cause of rationing this time was the currency difficulties. The rationing lasted for one year, until 22 October in 1950.

 

During the 50’s and early 60’s increased coffee consumption in Sweden. Today we drink Swedes almost the most coffee in the world, about four cups of coffee per person per day.

 

Coffee as a commodity

 

Today, coffee is the second largest commodity, only the oil has a greater economic impact. 26 million people receive their income through coffee. The annual coffee harvest is in the current state around 130 million bags (60 kilograms).

 

Coffee grows best in tropical climates around the equator where there is an even temperature and precipitation. Coffee is grown commercially in Europe, the climate is not suitable, in addition, the coffee plant is very sensitive to frost. There are two main types of coffee; Arabica and Robusta. Arabica makes up about 60% and Robusta 40% of world production. Brazil is the country that produces the most coffee in the world while Vietnam is second, and the country that produces the most robust coffee in the world. Coffee is a stone fruit, like cherry, whose nuclei are roasted to produce the coffee flavor and aroma. Coffee tree flowers smell very intense and reminiscent of jasmine. The leaves are evergreen. Coffee cherries ripen at different times, as you see in the picture, it may be immature, semi-mature. and fully ripe berries on the same branch at the same time. The tree may have picked up many times because it is only the dark red berries are ripe. A coffee tree yields 0.2 to 0.7 kg of finished coffee per harvest. Most of the coffee in the world are picked. The berries ripen not simultaneously, it is often difficult to access terrain and poor infrastructure. There are basically only in those parts of Brazil with low-lying and accessible terrain that has been mechanized harvesting on a large scale.

 

There are two main methods for extracting the bean of the coffee tree berries; the wet method and the dry method, the processes provide different characteristics of the coffee. If the flesh is removed before drying it is called washed, if the flesh remains in the drying process is called coffee unwashed or sun-dried. The beans are cleaned by power from shell debris, and broken, undeveloped or discolored beans. Still happens sometimes cleansing by hand. Finally, the beans are sorted by size and other characteristics that are important for the quality.

 

Tasting

 

Since green coffee varies in taste from season to season, at each harvest a decision is made from samples as to the coffee to be purchased. When the green coffee has arrived, it is tasted again to decide the proportion in the mixture. Coffee testers assess the appearance of green coffee, as well as factors such as smoothness, purity, aroma, acidity and body.

 

Mixture

 

For best results, we often mix coffee of different characteristics. The Brazilian coffee has a mild flavor and work well as a base in kaffeblandningen.Blandningen then complemented with more aromatic and acidic coffees, primarily from Colombia, Central America and Kenya.

 

Roasting

 

When the beans are roasted formed and released substances that give coffee its distinctive flavor. Roasted beans too much will taste bitter and acrid, without flavor and richness. Roasted beans too little does not develop all the aromas and the coffee becomes too weak. We have made it our trademark to roast the beans thoroughly, to bring out the best coffee’s taste and strength.

 

Want to know more about the production of our coffee goes to? Then see below movie and follow the coffee from that it comes to us, roasted, packaged and then shipped out to you as a customer.