Coffee really contains good essential nutrients and also it has high antioxidants. People like to refresh their minds by drinking some liquid items like caffeine, tea, and soft tea but tea and coffee occupy the biggest part in human life. Coffee can also be called to boost metabolism and the scientific name of coffee is known as coffea.Coffee has some stimulating effect and it is a little acidic and it is also one of the famous drinks in the world and many people think and advise their family that coffee is bad for you. It can be made and presented in different ways such as cafe latte, espresso, cappuccino, etc…
In the seventeenth century, coffee was established at the starting time of the European side around the world. Coffee is one of the highest agricultural exports in many foreign countries and it is placed among the world’s top agricultural exports. Black coffee was introduced in the fifteenth century and here the black means the coffee is prepared without cream or milk.
How to prepare the coffee powder?
The seeds of coffee berries undergo various processes and in a laboratory method, the berries are picked by hand and simultaneously the berries are harvested by the machine. Now they have broken down all the seeds into powdered substances. There are two types to prepare the green coffee, one is wet process type and other one is dry process type. In the wet process type, the green coffee is processed by fermentation and it yields a mild coffee. In the dry process type, all the berries can be picked and it is a simpler, labor-intensive method. They are sorted by colour and ripeness and using the machine, all the berries are removed. After that, the fermentation process is finished; all the seeds can be washed with a high quantity of water for removing fermentation. Finally the seeds can be dried by using the dry tablet, here air allows the coffee to pass on all the sides, it will dry commonly and this method is mostly used around the world.
The next step is roasting the coffee because coffee is sold normally in the roasted state. Here the bean is increased in volume because it has less density and it decreases the weight of moisture. During the roasting process, weakened acid and aromatic oil can change the flavour and sucrose is rapidly lost during this process. Decaffeination process can be done after the roasting process is completed. Finally, coffee is prepared and it can be stored in the glass with an airtight container. Storage is the good way for protecting the coffee from moisture, light and heat.