Cup of Excellence: The Journey of the Perfect Sip

 

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