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Coffee Viden

The coffee belt

The coffee belt is a geographical area that stretches between the Tropic of Cancer and Capricorn. This tropical belt encompasses some of the world's most famous coffee growing areas and spans continents such as South America, Africa and Asia. The area is known for its warm climate, abundant rainfall and fertile soil - conditions that combine to create the perfect conditions for growing high-quality coffee. This is where the finest Arabica and Robusta coffee beans thrive, making the coffee belt the heart of the world's coffee supply. For coffee enthusiasts, knowledge of the coffee belt is key to understanding and appreciating the many different flavours that coffee can offer depending on where the beans come from.

1 Honduras
Sweet and slightly acidic with notes of caramel.
2 Guatemala
Spicy, fresh and fruity.
3 Colombia
Balanced and slightly sweet with notes of cinnamon and cocoa.
4 Peru
Light body and sweet with notes of vanilla and almond.

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Equator

5 Brazil
Light body and slightly acidic with notes of citrus and fruit.
6 Ethiopien
Light body with notes of fruit, flowers and wine.
7 Sudan
Rich in flavour, syrupy and sweet with notes of cocoa and spices.
8 Papua New Guinea
Full body with sweetness and flavours of ripe fruit.

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The journey of the coffee bean

The journey of the coffee bean begins in the lush fields of tropical regions and ends in your coffee cup. Each bean starts with careful cultivation and harvesting on coffee plantations, followed by an intricate process of processing and roasting. This journey shapes the flavour, aroma and quality of the finished cup of coffee. The processing, which takes place before the coffee is packaged and shipped, can take place in several ways: sun-drying, washing, Pulped Natural (a combination of drying and washing) or Honey Process (slow drying in humid conditions). The result is a green core - the so-called coffee bean - which is extracted from the coffee berry. These green beans can be stored for up to two years before roasting.

The coffee plant, Coffea, belongs to the Rubiaceae family and counts over 120 species, the best known of which are Coffea Arabica and Coffea Canephora, better known as Robusta. The plant bears fruit in the form of coffee berries, which contain the coffee beans themselves. Arabica is loved for its mild, nuanced and complex flavour, while Robusta offers a stronger, more bitter profile and a higher caffeine content.

Coffee plantations

Coffee plantations form the backbone of global coffee production and play a central role in growing high-quality coffee beans. They are carefully located in tropical areas, especially along the equator, where climate and soil conditions are optimal for the coffee plant. These ideal conditions include high temperatures, abundant rainfall and fertile soil. The plantations vary in size and range from small family-owned farms to large commercial enterprises.

Climate
Coffee plants thrive optimally in tropical and subtropical climates where there is moderate to heavy rainfall and a stable temperature throughout the year. The ideal temperatures are typically between 18 and 25 degrees Celsius.
Height
The altitude at which coffee plants are grown has a direct impact on their flavour profile and quality. As a rule, higher altitudes produce coffee beans with higher complexity and more refined flavours.
Soil
Coffee plants thrive best in well-drained, porous soil rich in nutrients. Soil with an acidic flavour is often ideal for coffee plantations as it promotes optimal growth and development of the beans.
Shade conditions
Some coffee plantations use shade growing, where the coffee plants are grown under the natural shade of larger trees. This creates a microclimate that is more stable and less affected by extreme temperatures.
Water and care
Regular watering is essential for coffee plant health and yield. At the same time, the plants require appropriate pruning and care to ensure optimal growth and high quality beans.

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Rist selv kaffe grønne bønner Home Roast

Coffee roasting

Coffee roasting is the art of transforming raw, green coffee beans into the aromatic brown beans we know and love. The process is essential for unlocking coffee's full flavour potential and developing its characteristic aroma. During roasting, the beans undergo complex chemical changes where sugars and acids caramelise, creating a wealth of nuanced flavour notes.

Both roasting duration and temperature play a crucial role in the final profile of the coffee - from a light roast with fresh, fruity and acidic tones to a dark roast with deep, rich and chocolatey flavours.

Cross clear

Coffee roasting in phases

Drying
The moisture in the bean evaporates at high heat.
Yellowing
The bean takes on a yellowish colour and a hay aroma.
First pop
CO2 build-up causes the bean to expand and 'pop' like popcorn.
Development
Duration and temperature determine whether the coffee will be light, medium or dark roasted.
Other pop
Roasting can continue to the second pop for an extra dark roast where the oils stand out.

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Coffee brewing

Coffee brewing is an art that uses different techniques to create the perfect cup of coffee. Each method brings out unique aspects of the coffee's flavour profile and can be customised to taste. The most popular methods include:

Stempelkande
Pour-over
Drip coffee
Moka Pot
Espresso
Turkish coffee
Coarsely ground
Coarse-medium grind
Medium grind
Medium-fine grind
Finely ground
Extra fine grind

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Espresso and Grinder

Vand

Water is crucial to the quality and flavour of coffee brewing. Choosing and adjusting water quality, temperature and other factors are essential to achieve the optimal cup of coffee with the desired flavour and aroma.

Extraction
Water extracts flavours, oils and soluble substances from the coffee beans during brewing. For a full and balanced extraction, high-quality water is required.
Flavour and aroma
Mineral content and purity directly affect the flavour and aroma of coffee. Too much chlorine or hard minerals can give a bitter or metallic flavour, while soft water promotes a more balanced profile.
Temperatur
An optimal brewing temperature of 90-96°C ensures efficient extraction of flavours without overheating the beans.
Relationship to coffee types
Different types of coffee require customised water conditions. Light roasted beans benefit from warmer water to bring out their complex flavour, while dark roasted beans thrive with slightly cooler water to avoid over-extraction.
Brewing methods
The role of water varies with the brewing method. Pour-over and espresso require precise control and tempo to ensure the desired coffee experience.

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Coffee grinding

Grind coffee just before brewing to ensure optimal flavour and maximise aromas. A uniform grind and the right grind is crucial for the flavour experience and depends on the brewing method. The grind determines how quickly the water penetrates the coffee. If the grind is too coarse, the flavour can be flat and underdeveloped, while too fine a grind can make the coffee bitter and over-extracted. Grinding degree:

Finely ground: Perfect for fast methods like espresso, where the larger surface area ensures a powerful extraction.
Medium grind: Ideal for balanced brews like pour-over and filter coffee, giving a mild and rich flavour.
Coarse grind: Best for French press and cold brew, where smaller surface area and longer steeping time creates a harmonious extraction.

Choice of grinder:There are two main types: blade grinders and burr grinders. Blade grinders chop the beans unevenly, which can lead to inconsistent brewing. Burr grinders, on the other hand, grind beans uniformly, which promotes even extraction and a better, more nuanced flavour.

Coffee grinders

Green coffee beans

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