James Vyver from ABC 666 in Canberra (never knew it was that obvious…) has written a short little article, based upon an interview for their drive program with Louise Maher and posted it on the local ABC website titled “Feast: the dark art (but of course – ABC 666) of coffee roasting” – while you will find more indepth and better information with a quick Google search – it is an informative little article with a 35 second clip showing Martin Smith’s (Wagonga Coffee) Roaster in action. In the article, which is basically an quasi-interview come infomercial for Martin, James writes:
It’s one of the most traded and most consumed products in the world, but exactly how does coffee go from plant to cup?
Getting the bean from its raw state into your latte requires a skilful and precise process. There are many chapters in each stage of the coffee production story and indeed many endings – the adjustable variables along the production line can give a multitude of flavour profiles to the finished product.
“Hazelnuts, walnuts, carbonised, raisins, cinnamon, allspice, cardamom…these are the descriptors of the aroma you can get off of coffee” Martin Smith described, owner of Wagonga Coffee which is a local roaster. It all starts with the coffee plant, where the ripe beans or fruit have a different appearance to what you might imagine.”There’s two main varieties; cafe Arabica and cafe Canephora…when they’re growing the fruit goes from green to yellow to a bright red and that’s when they’re picked”
To read more, click HERE
On the right is the cafe Arabica bean – from which we get most of our good quality coffee – and on the left is the cafe Canephora, or as it is commonly know Robusta – which is where lots of the mass produced coffee comes from because it is easier and cheaper to grow with a high yield. Robusta, while coming from the home of coffee Ethiopia, is now grown in huge quantities in south east asia, gave rise to the post world war 2 boom in instant coffee….