Is That a Bean or a Berry?

by Gail Mihalik

In the last issue, Gail Mihalik gave us a lesson in the history of one of our favorite treats:  Coffee. In this issue, she shares the nuances of this delicious bean (or is it a berry?).

Let’s start from the very beginning. To avoid confusion with terminology in this discussion, what we commonly refer to as coffee beans are actually berries or cherries. These small, red coffee berries are traditionally hand-picked with great care, making it a labor-intensive process. However, today, machines often strip the fields, harvesting both ripe and unripe berries. Once picked, the processing begins. There are two main methods of processing coffee: dry (or natural) and wet.

The oldest and most traditional method is the “dry” process. In this method, the berries are sorted, cleaned of debris, and laid out to dry in the sun. Farmers cover the beans to protect them from rain, ensuring that the drying process is not interrupted. Once dried, they are stored in silos and later sent to a mill where the outer shell is removed. The “green” coffee beans are then graded for quality, sorted, and ready for sale.

The wet method, a more detailed process, involves the following steps:

1.             The beans are hand-sorted for freshness and ripeness

2.             The outer layer of the fruit is removed, usually by a machine, followed by a fermentation process where the beans are soaked in water to remove the mucilage

3.             The beans are thoroughly washed with water

After washing, the beans are air-dried on screens to allow for proper circulation. This method is commonly used by African coffee producers, but it is gaining popularity worldwide. Once dried, the beans are sorted and labeled as “green coffee,” signifying that they are ready for roasting.

Roasting is a relatively fast process, taking between seven and twenty minutes, depending on the desired darkness of the roast. Once the beans reach a temperature of 392°F, the roasting process begins. During roasting, the starches in the beans break down into simple sugars, triggering caramelization and darkening the beans, which enhances the flavor. While the caffeine content remains nearly the same in both light and dark roasts, the aroma and flavor profile vary significantly due to the roasting process. Once the beans reach 401°F, the oils start to emerge, creating that signature coffee aroma.

Selecting the right grind for your brewing method is crucial for achieving the perfect cup. Coffee beans should be stored in an airtight container and ground just before use. The coarser the grind, the longer the coffee should steep in water. For example, a percolator uses a coarser grind because boiling water is repeatedly passed through the grounds until a rich, robust brew is achieved. Electric percolators signal when the coffee is ready, while stovetop versions rely on your personal preference for brewing time, allowing many coffee enthusiasts to fine-tune their ideal cup.

Another coarse-grind brewing method is the siphon, which offers a visual coffee-making experience. This method involves two glass chambers. Water boils in the lower chamber, and once it reaches the right temperature, it is siphoned into the upper chamber, where the grounds are. Brewing begins, and when the heat drops, the coffee filters back down into the lower chamber, producing a smooth and balanced cup.

The French press is another immersion-style method. Coarse grounds are steeped in boiling water, and the filter plunger is pressed down, pushing the grounds to the bottom and leaving a clean, robust coffee. The longer the grounds steep, the richer the brew.

At the opposite end of the spectrum is espresso, which requires a very fine grind and an espresso machine. The grounds are tightly packed into a heavy metal pod, and high-pressure hot water is forced through them to produce a concentrated shot of coffee. The Moka pot is another option for making espresso on the stovetop. Although it doesn’t produce as concentrated a shot as a machine, the result is still rich and flavorful.

In summary, the longer your coffee grounds are immersed in water, the coarser the grind should be. For quick methods like espresso or K-cups, a fine grind is best. Here’s a money-saving tip: if you can adjust the brewing time, such as with a French press, you can use a smaller amount of finely ground coffee and brew for a shorter period, resulting in a flavorful cup.

What should you do with used coffee grounds? They offer various benefits, including being an excellent exfoliant. Mix equal parts of brown sugar and lemon juice with coffee grounds to create a hand scrub. After washing your hands, rub them with the scrub, leave it on for a few minutes, and then rinse it off for smooth skin.

You can also return those used grounds to nature. Many coffee shops participate in programs like Grounds for Your Garden, which repurpose coffee grounds to enrich soil, especially for acid-loving plants, by releasing nitrogen into the soil.

Finally, coffee grounds have even found their way into tasseography, a form of fortune-telling. Like tea leaves, the formation of coffee grounds at the bottom of your cup is said to predict your future. So, as you enjoy your coffee, you might find a reminder to come back next month for another “coffee break” and learn how coffee can benefit your life.

Take another coffee break in the next issue and when we lean into the benefits of the magic elixir—coffee.