A cordial greeting from me. If you have entered this article it is because you want to enjoy a good cup of coffee, besides, who does not like coffee, with the aroma and flavor that it possesses, of course, it depends on the taste of the person. Personally, I enjoy coffee in pure beans, chewing and savoring it. Without further ado, I will give you some previous steps in the elaboration of coffee from the obtaining of its raw material until it becomes liquid.

Coffee constitutes an area of great economic, social and conservationist significance, for which reason its defense and consolidation should be a priority task for coffee growers or coffee producers. Under this approach, any element that represents a real threat factor should be taken into consideration.

_{On the other hand, coffee is a product used worldwide, quoted on the stock exchange and even has medicinal properties; for this reason it is a very important crop.}

GERMINATED

PLANTING

Shade regulation: it is of vital importance to avoid pests and diseases. Weed control: this work should preferably be done manually, and weed control is recommended before transplanting and harvesting. Pruning: when the plant is old, it becomes unproductive and gets sick, so crop yields drop. For this purpose, selective pruning should be done after each harvest, the pruning should be done by cutting it diagonally, leaving a quarter of its trunk.

HARVEST

The beginning of the coffee harvest depends on the start date of ripening of the fruit, in high areas where the temperature is low its ripening is slower so its harvest would be later, in low areas the ripening is earlier and more uniform. In order for the process to be successful its fruits must be ripe, which is why it requires several times to pick the fruit from the plant.

PROCESS OF ELABORATION OF COFFEE POWDER OR GROUND COFFEE

There is only one method for its processing from which you can skip some steps, but this time I will mention all the steps:

1. The first step is the collection of “fruits or grains” of the plant, this starts from the producer or farmer makes a very careful selection of the coffee bean, so there is a selection method; it is not scraping the plant, much less cutting it, it is a matter of ripe grain by ripe grain to remove it and accumulate it for processing.


2. Washing the pulp grain to remove the natural slime it has, abundant water for rinsing, and then soaking the grain to achieve its slight fermentation, approximately 12 to 24 hours.


3. Once the grain has been purified into pulp, a separation of the grain with the fresh shell called “pulp” is started, which is called “pulping”. This is done with a manual or automatic machine with a kind of mechanical part like a kitchen grater.


4. It is optional after the “pulping”, for better results and a cleaner work, a second wash which is known as “top wash” which is to separate the garbage that remains in the machine for the work done.


5. The coffee beans are placed to dry in the sun, preferably on a cement base which will help us to retain heat and dry faster.


6. To move the grains exposed to the sun to obtain a homogeneous drying, wooden rakes are used and the movement is smooth, trying to move the grains from the top to the bottom and vice versa.


7. Once dry, pass it to the threshing machine, this step is called “coffee threshing”, which consists of separating the second shell called “Parchment” from the grain, one of the ways to know if the grain that we have dried is ready to pass it to the threshing machine, is to bite the grain, if you feel it watery or weak that grain lacks more drying, otherwise it is ready.


8. “Toasting the grain”, this would be to heat the grains to a certain temperature in order to separate them from the liquid particles and to achieve the color, aroma and flavor that we know.


9. Finally, the grain is transformed into ground to obtain the powder that we all commonly know in our homes because we buy it already packaged.


10. With the powder obtained, a culinary gastronomic process is used to obtain the liquid.