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How beans shape your brew
Have you ever wondered where coffee beans come from before they reach your cup?
Every morning, millions of us savour that first sip of coffee, it kick-starts our day. But have you ever wondered where coffee beans come from before they reach your cup? Here we explain the journey from farm to flat white – and how it impacts the flavour.
From Cherry to Cup
The coffee bean is actually the seed inside a coffee cherry. Once harvested, it undergoes several processing steps before it becomes the brew you know and love.
Coffee cherries take around 9 months to grow and it takes about 40 cherries to make a single espresso shot.
Types Of Coffee Beans
Speciality coffee
Handpicked for quality, these beans often have distinct flavour profiles – think fruity, chocolatey, caramel, or even acidic notes. They’re typically grown at higher altitudes and processed with care to preserve their unique characteristics.
Commodity coffee
Machine-harvested and mass-produced, these beans tend to have a more bitter or burnt flavour. They’re often used in instant coffee or lower-grade blends.
Fun fact
The flavour of your coffee is influenced by its environment, particularly where and how it is grown. For instance, beans grown near vanilla plants can absorb subtle vanilla notes.
Storing and Grinding Coffee
Proper storage and grinding are essential to preserving flavour and brewing a great cup.
- Storage: Keep beans in an airtight container at room temperature. Avoid the fridge – moisture and odours can spoil the beans.
- Roast Date: Coffee is best consumed 4–20 days after roasting. This is when flavours are most vibrant.
Grind Size: think of grind size like stones vs sand.
- Too coarse (like stones) – water flows too fast, resulting in weak coffee.
- Too fine (like sand) – water struggles to pass through, causing over-extraction and bitterness.
Tip
Light roasts contain more oil than darker roasts, which can cause slipping in grinders. Clean your grinder regularly to avoid build-up.
