Summary of "How Coffee is Made from Seed to Cup"

This video, featuring Steve Hoffman, Senior Manager of R&D for coffee at La Colombe, provides a detailed overview of the journey coffee takes from seed to the final cup. The main ideas and concepts covered include the origin of coffee, the factors influencing its flavor, the supply chain steps, and the roasting process.

Main Ideas and Concepts

Coffee Growing Regions ("Coffee Belt")
- Coffee grows around the equator, known as the Coffee Belt.
- The belt includes three major regions: Latin America, Africa, and Asia Pacific.
- Within these regions are dozens of countries and specific sub-regions known for coffee production.
Terroir and Coffee Flavor
- The term "terroir" (French origin) refers to the environmental factors influencing coffee flavor.
- Terroir includes soil composition, weather, farming practices, and especially elevation.
- The best coffees typically grow at elevations of 4,000 to 6,000 feet above sea level.
Coffee Supply Chain Overview
- Farm: Coffee cherries are grown and harvested.
- Processing: Fresh coffee cherries are processed into green coffee beans.
- Export/Import: Green coffee is packed into shipping containers and sent to the destination country.
- Roastery: Upon arrival, green coffee is received and stored for roasting.
Roasting Process
- Roasting involves carefully controlling time and temperature to develop the desired flavor profile.
- Roasters multitask to manage multiple batches at different stages (roasting, cooling, moving to hoppers).
- The cooling tray is a critical step post-roasting.
- Smelling freshly ground coffee is an integral and enjoyable part of the roasting environment.
Appreciation for Coffee
- The video emphasizes the complexity and many steps involved in producing a delicious cup of coffee.
- It encourages viewers to appreciate the “small miracle” of good coffee, acknowledging the many people and processes behind it.

Detailed Methodology / Steps from Seed to Cup

Coffee Growing
- Coffee is grown in the Coffee Belt around the equator.
- Key regions: Latin America, Africa, Asia Pacific.
- Specific countries and regions produce unique coffee flavors due to terroir.
- Ideal elevation for quality coffee: 4,000–6,000 ft.
Harvesting and Processing
- Coffee cherries are harvested from farms.
- Cherries are processed to extract green coffee beans.
- Beans are prepared for export.
Export and Import
- Green coffee beans are packed into shipping containers.
- Beans are shipped internationally to roasteries.
Roasting
- Green beans are stored at the roastery.
- Samples are tested before roasting.
- Roasting involves heating beans with precise time and temperature control.
- Multiple batches are managed simultaneously.
- After roasting, beans are cooled on a cooling tray.
- Beans are moved to hoppers for packaging or further processing.
Enjoying Coffee
- Freshly roasted coffee is ground and brewed.
- The complex journey and careful handling contribute to the final flavor.