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How to Improve the Quality of Your Coffee by Selecting the Harvest

How to Improve the Quality of Your Coffee

To obtain an exceptional specialty coffee, it is of the utmost importance to select only the ripe fruits during harvest and processing. In fact, a few poor quality or defective beans can reduce the potential quality of an excellent lot. Everybody should know how to Improve the Quality of Your Coffee by Selecting the Harvest.

Ben Weiner, CEO of  Gold Mountain Coffee Growers, invests heavily in selecting the best cherries at the end of each harvest, and he agreed to talk to me about this process. These practices are implemented on his farm, Finca Idealista in Nicaragua, and also on farms associated with Gold Mountain, something that, according to him, benefits both the firm and its clients. Finally, this process ensures producers the possibility of improving their cup scores and therefore selling the coffee at better prices.

I should quickly mention that your advice applies more to washed process coffees. For natural process and honey coffees, some stages will have to be skipped and this means that the workers will have to pick the cherries as diligently as possible. However, even with the limitations of alternative processing methods, following this guide as much as possible can help ensure that only the best beans make it into your lot.

How to Improve the Quality of Y Coffee



Cherry-picking can be a long and arduous task: Ben told me that on his farm, this task starts very early at 6:00 am and ends at 2:00 pm, then they move on to other control tasks quality.

Before picking begins, Ben recommends that the crop be inspected first to make sure the cherries are sufficiently ripe. For this, you can use a refractometer that measures Brix or sugar content. He also explained that, although there is no perfect Brix or sugar content, this information provides a good reference point. He noted that there is no magic number, but prefers a range of acceptable levels.


A cheaper way to measure the ripeness of cherries is to check the color. At Finca Idealista, this method is used together with the measurement of Brix degrees. In fact, they have created the “bracelets of ripeness” that are the same color as a ripe red cherry.

Be warned though: Ben warned that it’s harder to determine ripeness from color alone, especially when it comes to yellow cherries. He explained that it usually takes time for experienced pickers to know when these are soft enough and have the perfect deep, golden hue.

During harvest, you will also find cherries that are overripe or show signs of insect damage. It is just as important to remove those cherries from the pick as it is to avoid picking the cherries that are still green. By tying a bag to the basket, which is known in Nicaragua as a salve, the pickers can remove any cherries that are too ripe and deposit them in it. Ben recommends that the salve also be weighed, at the end of the collection, to ensure that the pickers also receive payment for the collection of defective cherries and stay motivated.



Once the harvest is complete, Ben recommends putting all the cherries down on a tarp and doing a general inspection to make sure there are no unripe or unripe cherries lying around. He told me that at Finca Idealista, 40 people are in charge of doing this process every day. After all, one cherry is enough to cause an astringent taste in an otherwise delicious, high-scoring cup of coffee.


Before starting the fermentation process, an exhaustive check is made by depositing the cherries in water tanks, in order to discard any defective grain in sight. When a cherry floats to the top of the tank it has a low density or has unhealthy and defective kernels. Remove them immediately. Ben also advises recycling water to be more environmentally friendly.

After this stage, the cherries are finally ready for the pulping and fermentation process (assuming. So, you’re going to wet process them).


After fermentation, you can use a washing channel to remove defective or low-quality beans. The washing channels have small weirs or wooden bars through which the water and the green coffee beans run off. Often a worker uses a broom or wooden implement to stir the flow.

Good quality, dense grains settle to the bottom of the channel and are caught by the wooden grates; those of low quality and low-density float at the top, where they can be captured and discarded or, alternatively, sold in the local market. They are often called Segundas in Latin American countries.


Once processed and classified, the coffee is ready for drying. However, even at this stage, there are still some control measures to be carried out. Ben recommended that while the coffee dries on the African beds, or on the patios, workers do a thorough visual inspection. They should look for and remove kernels that are cracked, pitted, or machine damaged; insect-damaged; bleached, or very green when still wet.

Since all the coffee must be moved regularly as it dries, visual inspections can be done simultaneously. Similarly, if the coffee needs to be relocated after it has dried out a bit. Ben moves it to another.


Once the coffee has reached the ideal moisture content. Ben recommends cupping it to make sure there are no blemishes or imperfections. If you notice any, the coffee is selected again, as in the previous stage.


There is a wide variety of machines. In the final stages of coffee production and processing can classify the beans. Ben commented that he uses a machine to remove any foreign material: like leaves, branches, stones, etc.


Finally, after the coffee has been left to rest for two months, it is time for the last stages. A density classifier or gravity separator can be used to separate high-density grains from low-density grains. However, if you have kernels of various sizes, Ben advises grouping them by size before passing them through the density classifier. This can also be done with a machine.


The last step is to remove the bleached beans. Ben explained that this can be done through a machine; however, he contends that it is even more effective to hire 60 to 80 workers to remove defective beans as they run down a conveyor belt.

While having many workers can be costly and time-consuming. Ben emphasized the importance of the added value of having clean. High-quality beans are free of defects that spoil a good lot. The result of a good selection process is visible in the cup score.

In theory, better cupping scores raise the prices at which roasters buy coffee. This increase in sales can help pay for the high labor costs of all these workers. They sort the grains and add to greater investment in the local community. High-quality coffee can also be financially and socially sustainable.

Ben told me that his goal is perfection.

There are no small steps that can be overlooked when it comes to producing and processing coffee. While these quality control steps represent an investment of time, effort, and money, they can also help ensure a better cup of coffee every time.


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7 Tips to prepare the perfect coffee in your first coffee maker

Tips to prepare the perfect coffee

You plan to brand new your coffee maker , but you just realized that you had never used one. Do not worry. If you are one of those who only drank instant coffee at home, here are some tips to prepare this delicious drink as it should be.Coffee has many properties.It keeps the brain alert, improves physical performance and helps us burn fat. Just to mention a few, but what most attracts us to this drink is that flavor. It gives us a sense of peace and tranquility. Therefore, in this article we tell you 7 tips to preparing the perfect coffee in your new coffee maker .

how to make a cup of perfect coffee step by step

Know the characteristics of the coffee maker

You should read the manual first. There are several models. They are distinguished by the way they make coffee. There are express coffee machines, Italian coffee machines, capsule coffee machines and, the best known, drip coffee machines. This first acquaintance with the instructions for your appliance will help you use it correctly and maintain it well .


Make sure the coffee is well ground.
A very common mistake is using the wrong coarseness of ground coffee. As we mentioned before, there are several types of coffee machines and each of these must use a specific grind.

Capsule coffee machines need a very fine grind. On the other hand, espresso machines use a regular grind. While Italian and drip coffee machines must use a coarse ground coffee .Make good coffee following below tips to prepare the perfect coffee.

Coffee tips-how to make a cup of perfect coffee step by step

Use the correct proportion of coffee

Everybody has their own taste in flavors. Some like their coffee strong while others a little weaker. And each person should experiment to discover the right proportions to give the desired consistency. However, a highly recommended measure is to use 10 grams of ground coffee for every 180 milliliters of water .

Avoid using tap water

The quality of the water is very important to prepare a good coffee. The ideal is to use filtered or purified water, but in no way should it be used directly from the tap . On the other hand, it is also recommended to place hot water in the coffee maker, but not at a boiling point, but after resting for a couple of minutes.

Properly clean the filter

If we want to obtain the pure flavor of coffee without any alteration, we must properly clean the coffee maker before using it. In case we have a drip coffee maker , it is recommended to wash the filter with hot water and without soap until it is free of any residue.

On the other hand, if we have an Italian coffee maker, we must carefully observe that the rubber that seals the thread remains white to ensure that it has burned, likewise, it is advisable to clean it only with water so as not to wear out the surface.

Keep your coffee in the right conditions

To keep coffee beans or ground coffee in good condition, you should store it in a cool, dry place . It is also advisable to separate it from other foods because it has the ability to absorb odors, something that will later affect the taste of your drink. On the other hand, if you want to keep it in the refrigerator, you can do.Hopefully you will keep it sealed in a container in order to avoid it being exposed to air and moisture.

Drink it at the right temperature

The perfect way to savor the nuances of coffee is to drink it. About 6 or 7 minutes after it’s preparation when it is at a temperature of 40 or 45 degrees. Remember it. If you drink it very hot, it is likely that you will not be able to distinguish the flavors. And if you let it cool down, it will oxidize and lose its properties.

Conclusion-Tips to prepare the perfect coffee

Now you know! Follow these recommendations to use your coffee maker correctly. And prepare the perfect coffee to start your mornings full of energy.

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Bodum french press review

Bodum Chambord French press is a traditional simple french press design. This product is built strong and delivers the best french press coffee in your
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