The Coffee Review - the world's leading coffee buying guide (#)

  „The skins of the coffee fruit are first removed using small, modest, often hand-cranked machines. The sticky beans are then dried with the flesh of the fruit still attached (semi-dry process) or the coffee flesh is loosened by informal overnight fermentation in plastic bags before being washed off by hand in creek or well water (a sort of backyard washed process). In both cases, the extended contact of the flesh of the coffee fruit with the bean produces a heavier, less bright profile than the formal, large-scale processes prevailing on the estates of Papua New Guinea and Java, where the fruit residue is removed decisively using large volumes of water.“

http://www.coffeereview.com/article.cfm?id=39 - Cached

See Technorati for links to this site, see Alexa for related sites and search this website for ›Coffee Creek‹.

Some slightly related:

How Coffee is Grown

  „For most of the coffee in Latin America, this is done using the ‘wet’ process. First the farmer separates the beans from the flesh of the fruit by passing the cherry through a hand operated machine called a ‘depulper’.“

http://www.equalexchange.com/intro/ eeintro3.html - Cached

Buying Green Coffee Beans

  „About >Food & Drink >Coffee / Tea > Preparation > Roasting > Shopping for Green Beans “

http://coffeetea.about.com/od/buygreenbeans/ - Cached

Matching the right grind to your brewing time

  „No matter what coffee beans you use, the right grind for brewing great coffee depends on the brewing cycle of your coffee equipment. Dr. Brew recommends that if you don't know your equipment's brewing cycle, take a watch and time how long it takes for the water to pass through the grounds and fill the decanter.“

http://www.bunnomatic.com/pages/drbrew/ dr2grind.html - Cached

Schomer's Table@Lucidcafé 16

  „Coffee roasts found in Italy vary from a very deep brown with a light sheen of oil on the surface of the beans in Southern Italy, to a mahogany brown with a dry bean in the north. Espresso coffee is always made from a blend of different varietal coffees, and traditional Italian blends always contain some robusta coffee to enhance the life of the crema. Crema, the red-brown foam that is the index of full flavor in espresso, traps the more noble flavors present in the roasted coffee in a cup, as well as offering the palate a pleasing, thick texture to the coffee. Crema should be very thick featuring a velvet mouth-feel, and it should remain in the cup for at least two minutes after brewing.“

http://www.lucidcafe.com/cafeforum/ schomertable16.html - Cached

Archived in Coffee Creek