Whether it’s consumed hot or cold, there is no doubt that coffee is a staple in every household around the world. A known stimulant, coffee is taken from the coffea plant that is cultivated in over 70 countries particularly in the regions of the Americas, Africa and South East Asia.

This popular drink comes in a variety of flavors such as espresso, latte and americano. If you’re wondering how coffee is made, take a look at the amazing process below:

Harvesting the Beans

The coffea plant takes three to four years to bear fruit. When the fruit turns red it becomes ready for harvesting. These are harvested through strip picking or selective picking.

Strip picking involves the whole harvest being hand picked at the same time while selectively picking coffee beans occur when pickers choose only the coffee beans that are ripe.


The cherries are handled via the wet method or the dry method. Dry method is done by simply spreading them out to dry under the heat of the sun. They are occasionally raked and turned throughout the day before they are covered at night.

The wet method is the removal of the pulp through a pulping machine where the beans are then transferred to a fermenting machine. The beans ferment between 12-48 hours.

* The beans that underwent the wet method are dried approximately 11 percent moisture for it to be packed and ready for export. Coffee made from this method is called “parchment coffee.”


Parchment coffee that underwent the wet method are hulled to remove the parchment layer or the endocarp while beans handled thru the dry method are hulled to have all of the bean’s layers removed.

Polishingis an optional stage. The process removes any silver skin left on the beans. Although polished beans are highly considered to be superior than unpolished ones, there is little difference between the two.

The beans are sorted and graded by size and weight. Defective beans are removed to ensure that only high quality beans will be exported.


The milled beans or “green coffee” are packed in either jute bags or sisals and shipped inside plastic lined containers. According to statistics, 7 million tons of green coffee is produced annually.

The “Cupper” Comes In

Cupping is the taste test where newly processed beans are tested by the cupper. The cupper carefully examines each individual brew based on three criteria: the sight, the smell and the taste. This is done not only to ensure quality but also to to determine the blend of the roasts and which beans can be combined to create new flavors.

Amazingly, the cupper can still taste the subtle difference between every brew despite having tasted over hundreds of samples.


Pyrolysis or roasting coffee beans is done at a temperature of 550 degrees Fahrenheit.  The roasting time seen below is responsible for creating the variations of coffee that we consume today.

  • 7 minutes – lightly roasted
  • 9 to 11 minutes – medium roast; a full-bodied roast
  • 12 to 13 minutes – dark roast
  • 14 minutes – darkest roast

Coffee Grinding

The purpose of grinding coffee is to get most of the flavor from the beans. Whether it’s coarse or fine, the texture determines as to how the coffee should be prepared.

Brewing the Finished Product

Coffee can be enjoyed through so many ways. If you crave a cup, take time to savor its look and aroma. Remember that every good cup of coffee from Adore Coffee starts from that one piece of cherry on the tree.