What makes the smell and taste of a cup of Specialty Coffee so special?. Behind this cup of fragrant scented drink, there is a long journey to perfection. In order to get the best taste of coffee, there is a lot of complicated work to be done. There are many processes that need to be considered from the process of planting, picking, selection of coffee fruits, post-harvest coffee, to the coffee brewing process. Each process must be controlled in detail. There are 4 quality controls that must be done to get specialty coffee:
1. PICKING/HARVESTING COFFEE BEANS
The first stage in the first process is in the process when planted. To get special coffee beans, we must instruct farmers to pick only red coffee fruits with perfect maturity. This process is carried out in order to produce special coffee beans. Different for commercial needs, green (immature), orange, and black (overripe) fruits are still picked and processed to maximize profits.
2. SORT / SELECTION OF DEFECTIVE CERRY
The next stage is the quality control process on the coffee fruit. Even though the coffee fruit is already red, there are still some defects that occur and cannot be seen with the eyes. Therefore, a place filled with water is needed, then the coffee beans are inserted to see the quality of the coffee beans. The sunken coffee beans will then be further processed and the floating ones will be disposed of. Quality control in this process is important to do to reduce the quality control process at a later stage.
3. FLAWED COFFEE BEAN SELECTION GRINDING
At the next stage, this quality control process is carried out after the post-harvest process is carried out with a predetermined method. We recommend that the best process that can produce specialty coffee is the natural process. In the grinding process, it is necessary to ensure that the machine used is in good condition so that the process of separating coffee beans from the skin and coffee meat gets good results. It is necessary to ensure that the results of coffee beans do not break or crack because they will fall into the category of defective beans.
4. THE LAST STAGE: ENSURING GREEN COFFEE BEANS
At this last stage it is necessary to make a selection to ensure that there are no more deformed, broken or cracked coffee beans invisible. This process needs to be carried out to meet the Specialty Coffee standards of the SCAA (Specialty Coffee Association of America) and ensure the absence of primary defective coffee beans.