Farm To Cup
Did you ever wonder about the journey of the coffee bean to coffee cup?
The K-fee capsule system is full of passion. It offers a tempting variety of coffee blends. What makes it so special is our meticulous process from farm to cup, from the best ingredients and special capsule technology to innovative capsule machines. We are especially proud of the outstanding quality of our coffee.
Buy with confidence! Each Mr & Mrs Mill cup of coffee will bring you quality coffee pleasure. Discover the K-fee coffee process from farm to cup.
A coffee bean is in actual fact a seed. When dried, roasted and ground, it’s used to brew coffee. If the seed isn’t processed, it can be planted and grown into a coffee tree.
Depending on the variety, it will take approx. 3-4 years for a newly planted coffee tree to bear fruit (coffee cherry). Once the cherries are ripe, these are usually picked by hand with typically one major harvest per year.
Once the cherries are picked, it is time for processing. There are two different types of processing – the Dry method and the Wet method. The Dry method is when the cherries are spread out on large surfaces to dry in the sun whilst being raked and turned throughout the day. This process can take several weeks until the moisture content of the cherries drops to 11%. The Wet Method removes the pulp from the coffee cherry after harvesting so that the bean is dried with only the skin left on. The beans are then passed through water channels with the lighter beans floating on top and the heavier rip beans sinking to the bottom. After separation, the beans are moved to large, water-filled fermentation tanks for 12 to 48 hours. The pulped and fermented beans are then dried to approx. 11% moisture and thereafter known as parchment coffee.
The next process is the milling of the beans prior. Depending on the process type, the beans are put through a hulling machine to remove the parchment layer or the entire dried husk. Thereafter grading and sorting is done by size and weight and the beans are reviewed for colour flaws or other imperfections. Once this process is complete and the defective beans removed, the finest quality coffee beans are ready for export in jute or sisal bags and thereafter referred to as green coffee.
Next comes the tasting “cupping” of the coffee. This entails a taster (cupper), reviewing the beans for their visual quality. The beans are then roasted in a small laboratory roaster, immediately ground and infused in boiling water at controlled temperature. The cupper noses the brew to experience its aroma which is an essential step in judging the coffee’s quality. The cupper is then ready to taste the coffee to determine the characteristics and flaws, but also for the purpose of blending different beans or creating the proper roast.
After the cupping comes the roasting of the coffee. Roasting transforms green coffee into the brown aromatic beans that we purchase. Throughout the roasting process the beans are roasted at a temperature of approx. 550 degrees Farenheit and kept moving to keep them from burning. Once an internal temperature of 400 degrees Farenheit is reached, the beans begin to turn brown and a fragrant oil locked inside the beans (caffeol) emerges. This process is the heart of roasting as it produces the flavour and aroma of the coffee. Once roasted the beans are immediately cooled either by air or water.
One of the final stages is the grinding process. The objective of a proper grind is to get the most flavour in a cup of coffee. How coarse or fine the coffee is ground depends on the brewing method. The length of time the grounds are in contact with the water determines the ideal grade of grind – the finer the grind, the more quickly the coffee should be prepared. That’s why coffee ground for espresso machine is much finer than coffee brewed in a drip system.
Lastly is the brewing of the coffee. This is a personal preference from manual to automated coffee machines to coffee capsules. Whichever is your preference, try to enjoy your coffee as thoughtfully as it was prepared – take in the aroma, and notice the flavours in each sip. Many people have been instrumental in bringing it to your cup!