Learned about Coffee so much from this TED Talk video
Notes
- Coffee beans are actually extracted from a coffee cherry. Two methods to extract beans
- Wash
- Beans extracted beforehand from the cherry
- Beans washed through water to separate out unwanted cherry outer layer and beans
- Beans dried on sun for some weeks
- Doesn’t have much taste of the cherry because beans are extracted in the first stage itself
- Ferment
- Cherry is kept on sun for fermentation for couple of weeks
- Once dried, beans are extracted
- The fermentation will also affect the inside bean
- Provides more original sweeter taste of coffee cherry
- Wash
- Coffee usually grown based on aerobic/anaerobic reaction
- Low altitude (aerobic)
- Under low altitude
- Indonesia
- Think normal respiration while doing exercise
- Beans are closer to their original cherry taste
- Under low altitude
- High altitude (anaerobic)
- Under high altitude
- Ethopia
- Think high intensity respiration
- Glucose + Lactic acid in absence of air
- Lactic acid adds flavor for creaminess and fruit-like acidity
- balances out original bitterness
- Lactic acid adds flavor for creaminess and fruit-like acidity
- Under high altitude
- Low altitude (aerobic)
- Roast
- Roastness level determines what chemicals gets broken down in the beans
- Maillard reaction
- Exothermic Chemical reaction?
- Based on heat intensity, generates amino acid
- Gives acidic taste?
- Exothermic Chemical reaction?
Related: [[How to enjoy coffee]]