From Mystery to Origin A sudden realization about ignorance of coffee production sparked an exploration into its origins. The discovery that coffee beans come from a fruit resembling small grapes was both surprising and intriguing. An authentic journey was set in motion by acquiring real coffee cherries from a supportive community member.
Sorting Quality Through Buoyancy Thawed cherries were immersed in water, revealing quality differences based on their buoyancy. Heavier, intact seeds sank while damaged or overripe ones floated, aiding in effective selection. This sorting process laid the groundwork for a cleaner and more controlled extraction later on.
Extracting and Evaluating the Seeds Dissecting individual cherries unveiled inner seeds that varied in firmness and density. The extracted beans from prime cherries contrasted notably with shriveled, lower-quality counterparts. Tasting comparisons highlighted the subtle differences, emphasizing the importance of quality selection.
Drying and Embracing the Honey Process Manually freed seeds were spread thinly on trays to dry, relying on ambient air and a food dehydrator. The retained sugars from the cherry, known as the honey process, imparted a characteristic brown hue to the beans. Moisture readings confirmed the optimal dryness necessary for the next roasting phase.
Roasting Trials on the Stovetop A stovetop pan was employed to roast the beans, initiating reactions like dehydration and the Maillard reaction. Instead of reaching a balanced roast with a noticeable first crack, the beans turned uniformly black and charred. The excessive heat from manual control resulted in a burnt flavor profile, underlining the complexity of roasting.
Automated Roasting and Persistent Challenges An automated roaster was introduced to achieve a more controlled and even roasting process. Despite managed temperature profiles and mixing, the beans emerged overly charred, masking the intended coffee aroma. This trial underscored the notorious difficulty of roasting honey processed and gisha coffee beans.
Mastering the Roast with an Air Fryer A shift to using an air fryer, equipped with a custom temperature profile, marked a turning point. Gradual temperature ramps helped the beans transition evenly from light to a desirable roast, culminating in a first crack and balanced flavor development. The method minimized charring while achieving a rich and inviting coffee aroma.
Brewing and Savoring the Outcome Ground roasted beans were brewed into a dark, aromatic cup that balanced mild bitterness with unique depth. Tasting revealed nuances that justified the journey from raw cherry to flavorful brew. The handcrafted coffee, though not flawless, earned high marks for representing a complete, homegrown process.
Celebrating the Craft and Learning Journey A deep sense of accomplishment emerged from transforming raw cherries into a consumer-ready coffee. The arduous, experimental process reinforced both the art and science of coffee making. Celebratory commemorations, including a custom t-shirt and recognition of a supportive learning platform, capped the rewarding adventure.