Volcanos Coffee Bar and Roastery

Menu

For Starters

• Selecting Coffee
• Cupping Coffee

History

• Coffee History (Part 1)
• Coffee History (Part 2)

Life Cycle

• Growing (Part 1)
• Growing (Part 2)
• Sorting & Grading
• Semi-Washed Coffees
• Natural Processing

Proper Handeling

• Brewing
• Grinding
• Storing
• Roasting
• Roasting Espresso
• Green Coffee Storage

Coffee 101: Life Cycle

Sorting & Grading

Sorting & Grading is the process by which coffee is categorized by the following:

• Number of defects – how many rocks, sticks, busted beans, etc.
• Bean Density (Determined by altitude at which coffee is grown) – the general rule of thumb is that the higher the altitude the harder the bean. Some exceptions to this rule are places like Jamaica and Hawaii where although the coffee is only grown at 2,00+ feet, the conditions are similar to those at higher elevations in other countries due to the unique combination of ocean moisture, moderate temperatures and (in the case of Hawaii volcanic slopes)
• Size of beans – each country has their own grading terminology. In Kenya the highest grade is AA+, Colombia is Supremo, Kona Extra Fancy, and so on.
• How it was sorted (ex. Double picked, triple picked). Sumatra Mandheling coffees are a good example of a coffee that regularly uses this standard of grading.