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| Assortment of Single Origin Coffees (Planet Bean, Guelph) |
I would not call myself a
coffee fanatic, yet it has become a regular part of my routine ever since I
began working on my research paper.
Gradually,
coffee transitioned from a simple morning ritual to an energy companion in my
quest for catching ideas and focus. It became the backdrop against which my
ideas grew, offering clarity and inspiration amidst the chaos of thoughts.
My journey with coffee
was mostly manifested by the convenience of instant varieties until one of my
mentors introduced me to the intricate world of single-origin coffees. The term "Single-origin coffee" was new to
me, which refers to coffee sourced exclusively from a single location, as
opposed to blends from various places. This was my first experience trying two
distinct coffees from different regions: Las Numbes from Costa Rica and
Ethiopian Yirgacheffe from Ethiopia. The Ethiopian Yirgacheffe coffee seemed
somewhat intense flavor profile, with nutty, bitter, and astringent notes, in
contrast to the Las Numbes coffee. This experience allowed me to taste the
unique flavors and qualities inherent to these specific coffee sources.
Ethiopian Dark Sidamo: Served in a Mug
In a world where digital
connectivity flourishes yet personal bonds often wither, a simple invitation to
"Let's get coffee” shines as a ray of hope.
It offers an entrance into the tapestry of dialogue, a call to forge real
connections over cups filled with warmth. The reason for visiting a coffee shop extends beyond
just drinking coffee or savoring its taste. It encompasses a range of
intangible elements like the environment, quality of service, a space for
relaxation or de-stressing, a setting favorable to work, business dealings, and
social meetings. These aspects collectively contribute to the coffee shop
experience. An intriguing aspect that I have noticed that enhances the coffee
experience is the importance of presentation and the choice of serving cups or
mugs. The shape, color, and size of these pots vary to complement the specific
variety of coffee being served, adding an extra dimension to the overall coffee
delight.
The art of preparing
specialty coffee is a tribute to the detailed and intense process of creating
the ultimate brew. The practice, which I refer to as
"Coffee Craft," embodies more than just the act of making coffee,
transforming beans into a delightful experience. This process encompasses
everything from harvesting and drying to the final roasting stage. When the
coffee beans are harvested, dried, and prepared for roasting, they possess a
greenish-olive color like that of a pumpkin seed. At the packaging level or in
cafes, coffees are often categorized by their roast levels: "light,"
"medium," or "dark." These classifications go beyond just
the visual aspect of the brewed coffee. They indicate the duration of the
coffee beans spent inside the hot roaster. The more time beans spend in the
roaster, the darker they become, this process is referred to as caramelization,
which profoundly influences the flavor profile. Initially, 20 grams of
medium-roasted coffee beans for each variety are ground. Then, hot water is
poured over the coffee grounds. The coffee is then extracted through a filter.
An interesting phenomenon occurs when hot water first contacts the coffee
grounds in the filter, resulting in a "Bloom." This Bloom is caused
by the release of carbon dioxide (CO2) from the coffee grounds.
Properly extracted coffee boasts a rich and aromatic taste.
Coffee Bloom
I truly enjoyed this
coffee exploration journey. It was such an enlightening experience for me. The
concept of Third Wave Coffee has the potential to significantly influence the
supply chain, benefiting both the coffee farmers and retailers. The act of consuming coffee could leave a profound impact
on creating value for the farmers involved. This insight made me think that buying coffee is
beyond merely enjoying a brew. This shift in outlook has
led me to view consuming coffee as a chance to make a positive impact on the
lives of those who bring it to our cups.
Mahbuba Airin
Graduate Student, CDE |
ECVOntario
SEDRD, University of
Guelph