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Ten Steps of Coffee Production Essay

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Coffee is one of the most valuable primary products in te world trade, in many years second in value only to oil as a source of foreign exchange to producing countries (Coffee Organization, n.d). For developing countries, coffee has been very crucial for the development of their economy and politics. Based on an article by International Coffee Organization (n.d.), more than two billions cups of coffee are drunk worldwide every day. Statistically, more than 400 billion cups coffee consumed every year and there are over 80 countries grown coffee (Michiel K et al, 2004) Nowadays, coffee shops have become a known social meeting place since coffee become a daily routine (Cleland, 2010). What makes coffee the world’s popular beverage? It is due to its aroma that can improve people’s mood even before taking a sip. Coffee is a brewed beverage prepared from roasted seeds. There are two types of commonly use coffee beans which are Arabica and Robusta. Both of the coffee have different in their taste, growing conditions and price (Faith D, 2008). There are basically 10 steps to coffee production which are planting, harvesting the cherries, processing the cherries, drying the beans, milling the beans, exporting the beans, tasting the coffee, roasting the coffee, grinding coffee and brewing coffee (William, 2009).
The first step in producing coffee is to plant its seeds. A coffee bean is actually a seed. When dried, roasted and ground, it is used to brew coffee. But if the seed is not processed, it can be planted and will grow into a coffee tree. Coffee seeds are generally planted in large beds in shaded nurseries. After sprouting, the seedlings are removed from the seed bed to be planted in individual pots in carefully formulated soils. Th...


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...e, the beans, smell their aroma. Think of the various processes that these beans have gone through to before they reach your kitchen. Enjoy the moment in preparing the coffee to the fullest, because many people have worked hard so that coffee can be enjoyed worldwide (National Coffee Association, n.d).



Works Cited

Cleland, D. (2010). The impacts of coffee production on local producers. 8.
Faith, D. (2008). Coffee basics: The difference between Arabica and robusta. Retrieved from http://www.thekitchn.com/coffee-basics-the-difference-b-41949
International Coffee Organization. (n.d). About coffee.Retrieved from www.ico.org
Michiel, K. Nguyen, V. T. & Don, J. (2004). Manual for Arabica cultivation. Quang Tri, Vietnam.
National Coffee Association. (n.d.). Ten steps to coffee. New York, U.S.A.
William, H. V. (2009). All about coffee. Retrieved from http://www.pgdp.net



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