GOASIAPLUS August 2018

FOOD
UNDERSTAND MORE ABOUT COFFEE FROM
ITS SOURCE, THE COFFEE BEAN ITSELF AS
AISHAH AZALI INTERVIEWS LOCAL COFFEE
EXPERTS AND DISTRIBUTORS TO FIND OUT
THE LOWDOWN ON COFFEE BEANS AS WELL
AS THE HOME EQUIPMENT TO BREW THEM.
YOU’LL BE MAKING THAT CUP OF JOE AT
HOME AFTER READING THIS.
Text AISHAH AZALI Photos CLOUD CATCHER
Accessibility to coffee is simple nowadays due
to the demand and the many cafes and coffee
chains that dot every corner. Baristas with their
meticulous brewing methods and dexterous hands
for shaping swans and pandas on your latte make the
drinking of coffee at cafes enjoyable. But how much do
we know about coffee? Let us explore the humble coffee
bean and where to find some of the best in town. Plus
we have little extra on the starter kit for home coffee
brewing equipments.
WHERE DO COFFEE BEANS COME FROM?
Coffee beans grow optimally in tropical weather and
there is a wide area on the southern hemisphere of
earth called ‘The Coffee Belt’ where a majority of
coffee beans are grown. The type of coffee bean, the
soil that it grows in as well as the altitude creates the
diverse taste of coffee. Countries like Brazil, Colombia,
Vietnam and Indonesia are some of the major
producers of coffee beans. The two most commonly
consumed coffee bean types are Arabica and Robusta.
Arabica vs Robusta
Arabica coffee beans (Coffea Arabica)
are considered superior in taste
compared to Robusta with a smoother
sweeter taste with hints of chocolate and
fruity notes. 75% of the coffee produced
in the world is Arabica with Brazil being
the largest producer.
Robusta coffee beans (Coffea
Canephora) are a stronger type of bean
with a bitterer and heartier flavour.
It is easier to grow as it is resistant to
disease and can grow at lower altitudes
and in higher temperatures. Vietnam
is the motherland of Robusta coffee
beans which is known to have twice the
amount of caffeine compared to Arabica
coffee beans.
Natural vs Washed Process
A natural or dry process coffee is the
oldest method of processing. This
is when the entire coffee cherry is
left intact during the drying process.
Because the fermentation happens with
the cherries, it draws more flavour from
natural sugars within that create a more
fruity flavour coffee bean.
Washed coffee or the wet process
is when the outer layer of the newly
picked coffee cherry is removed or
de-pulped. It is then allowed to dry
and ferment without the outer skin.
Afterwards, the rest of the layers
are removed through washing that
eventually creates a more complex and
acidic flavour.
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