Aged coffee

We don’t mean old, stale coffee when we talk about aged coffee. We’re discussing a method that was very common in the 1500s. It’s making a small resurgence now. Let’s talk about the phrase.

The meaning of aged coffee

Old coffee differs from aged coffee. The green coffee is carefully stacked in barrels by the producers. It has typically been aged for a few months. Some claim that coffee can be aged for up to three years. The beans are rotated and the coffee is periodically checked while using this approach.


The 1500s marked the introduction of coffee to Europe. The only coffee Europe had access to at the time was aged coffee. simply because it took a long shipment to bring the coffee to Europe and the batches were from Yemen. The coffee has ample time to age in this manner. The lengthy journey and the salty sea air changed how the coffee tasted. Later, when coffee could be delivered to Europe much more quickly, they continued to prefer this coffee because of its distinctive flavor.

Types of coffee

Fresh coffee gained popularity over time while aged coffee lost appeal. The trend is regaining popularity, nonetheless, in recent years. People consider it in the same way as they consider wine. Although aging a bad coffee won’t make it better, it won’t make a good coffee any worse. Additionally, not all varieties of coffee are appropriate for this method. They must be aged under the proper conditions; otherwise, the oils that give coffee its flavor and aroma are lost. Most beans used for aging originate in South America.

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The fourth wave of coffee

Let’s examine the most significant changes that occurred during the fourth coffee wave. The term “Waves of Coffee” refers to many epochs that represent the growth of coffee consumption. There are a total of 5 waves that may be characterized, each with unique characteristic features.

Fourth wave of coffee – Exploring the science / to analyze

The specialty coffee principles that had been established during the third wave were further investigated during the fourth wave of coffee. The production of coffee began to incorporate an increasing number of scientific ideas and procedures. In order to provide a result that is as consistent as possible, values are weighed, measured, and evaluated as part of the more precise and exact coffee brewing process.

The purpose of this time is to comprehend and develop the fundamental qualities that the coffee-making process requires. Beyond only coffee, this also includes the qualities and peculiarities of the chemical make-up of the water.


Why do we think that? We are still largely riding this wave. In the realm of coffee, there is still so much to learn and so much more for us to learn. The process of growing, plucking, removing the pulp, drying, roasting, cupping, brewing, and so on for coffee is intriguing and has countless variations. There is still a great deal to learn.


The third wave of coffee

Let’s examine the most significant changes that occurred during the third coffee wave. The term “Waves of Coffee” refers to many epochs that represent the growth of coffee consumption. There are a total of 5 waves that may be characterized, each with unique characteristic features.

We are gradually edging closer to the current period with the third wave of coffee. The third wave of coffee started around the middle of the 2000s. One of the advantages was that at this time, the art of coffee roasting was truly discovered and appreciated. Moving away from recognizable coffee chains, micro-roasting and the understanding of coffee’s culinary side have become popular.

Third wave of coffee

As time went on, an increasing number of micro roasting businesses started to appear. These businesses sought complete control over the coffee production process, from procuring green beans to roasting to final coffee brewing. Although they did it with the knowledge and information that were not available at the time, they returned to the manual coffee roasting method’s origins.


Transparency received more attention as well. The ‘average’ consumer’s knowledge of coffee is growing, and the salesperson must stay up. Where is the source of my coffee? Was the price paid by the coffee farmer fair? Do I have single-origin coffee or a blend that includes subpar Robusta beans? All of these are new inquiries that a consumer has now requested responses to.


The second wave of coffee

We will go into greater detail about the most significant changes that occurred during the second wave of coffee in this essay. The term “Waves of Coffee” refers to many epochs that represent the growth of coffee consumption. There are a total of 5 waves that may be characterized, each with unique characteristic features.

Second wave of coffee – Coffee as a lifestyle / to enjoy

The second wave of coffee started at the start of the 1990s. During this time, coffee evolved into a lifestyle item. Consider the expansion of companies like Starbucks, the appearance of coffee shops in television shows, and the general increase in the enjoyment of high-quality coffee. Coffee has changed from being a stimulant to being a beverage enjoyed for its own sake.

During this time, a significant step was accomplished, particularly in the field of quality. The pioneers of this movement are places like Seattle, where Starbucks launched its first location. The overall demand for beverages made with espresso increased. The coffee shop was referred to as “the third place,” or the location where you spend the majority of your time after home (place 1) and work (place 2).

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The first wave of coffee

The term “Waves of Coffee” refers to many epochs that represent the growth of coffee consumption. There are a total of 5 waves that may be characterized, each with unique characteristic features. We will go into greater detail about the variations and significant advancements that occurred during the first wave of coffee in this post.

First wave of coffee – Drinking coffee out of habit / to refuel

The twentieth century saw the introduction of coffee. During this time, coffee evolved into a beverage that was enjoyed in every home and eventually became a staple. Coffee underwent a transformation that made it appropriate for mass consumption as a commodity.

However, coffee preparation at the time was not as meticulous as it is now. Instant coffee was frequently used and was typically made in large quantities. Despite the large number, the quality was poor.

Coffee was a useful beverage that would keep you warm and awake. The initial wave of coffee did not place much emphasis on the pure flavors that can be extracted from coffee.

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One of the tasks that people find the most challenging is steaming the milk for the ideal cup of coffee. Aerating or stretching is a crucial phase in this procedure. In this essay, we shall explain what this actually implies.

Who doesn’t enjoy their cappuccino with some foamy milk on top? It’s crucial to correctly aerate the milk in order to steam it in order to do this.


The milk is steamed in stages, starting with aeration. To give the milk additional volume at this point, air will be introduced. The milk grows by 50% of its initial volume during this phase.

Texturing vs stretching 

Steaming milk is something that some people take for granted, but there is more to it than you would realize. The stretching and texturing phases of steaming are the first thing you need to comprehend. For milk to be smooth and creamy with proper substance, both processes are necessary. You add air and stretch the milk to produce foam. The steam wand’s tip is lowered farther into the pitcher once the milk has doubled in volume, causing a milk vortex to form in the jug.

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Coffee body

While you can appreciate the flavor of your coffee, you can also describe it precisely. The body of the coffee is one of the things you might consider. We’ll fill you in on every detail.

Instead of merely drinking your brewed coffee, you may evaluate it based on a number of factors. You could rate the body, sweetness, acidity, cleanliness, etc. The one we talk about today is the last one.

What does the coffee body mean? 

Your coffee’s body is difficult to describe. The mouth-feel of various beans and roasts might differ. Consider this: Is the flavor mild, heavy, or watery? All of this speaks to the coffee’s body. The descriptions frequently touch on the weight or texture of the coffee.

Numerous effects and elements are present in the body. The degree of roast, the brew ratio, and the brew technique are frequently what influence the flavor of coffee.

Different types of body 

You can distinguish between many sorts. The words light, medium, and full-body are frequently used. For instance, a fuller one tastes rather heavy whereas a light one has a thinner consistency.

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If there isn’t a layer of golden-brown froth on top, the espresso isn’t really an espresso. But did you know that this layer of foam has a name? specially crema. We’ll fill you in on everything.

The history of crema

Italians are the original source of the word crema. The inventor of the espresso machine known as “Achille Gaggia” created it with a much higher pressure than other models. On top, this produces an odd foam. He advertised his equipment with the promise of a “Natural cream coffee” in order to transform this into a plus. That Italian term eventually developed into an English term to describe the foam on an espresso.


The foamy layer that covers your espresso is referred to as crema. It not only looks delicious, but it also conveys a message about the espresso that is in front of you. If the coffee is good quality, you can tell from the foam layer. The hue and layer thickness are things you can examine. How long the foam layer is visible also matters.

During the roasting process, crema is already being created. CO2 is produced when coffee beans are roasted. When you crush freshly roasted coffee beans, the CO2 will still be present. When you brew the coffee, the extra CO2 will dissolve in the coffee, releasing the pressure. It resembles a soft drink in certain ways. The layer of foam had already developed at that point. Compared to soft drinks, the layer in espresso is considerably finer, but the idea is the same.

The quality of your espresso

But what specific information can you glean from these points? A quick-dissolving thin layer of crema is not a good indicator. It can be because the coffee is stale or the beans were ground too finely. Additionally, a light-colored crema is not a good sign. Your espresso most likely has a delicate flavor. This is frequently the cause of too little coffee or too cold water. The water was probably too hot if the layer was too black. The finely ground beans can possibly be at blame. This is also not good.

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Coffee cupping

The flavors of two different coffee bean varieties might vary like day and night. Everybody has distinct tastes and interests. Coffee cupping is a common method of evaluating coffee beans. Read everything there is on this subject.

The phrase “cupping” may undoubtedly seem familiar to you if you enjoy coffee roasting. The ideal method for evaluating freshly roasted coffee.

Coffee cupping

The key prerequisite for a successful cupping session may be a consistent approach. Each coffee will have an equal chance as a result. It’s important to be well-prepared. When you’ve resolved this, you can begin the cupping session. Take note of the coffee’s aroma first. Then, fill each cup with boiling water. Give this some time. Next, it’s time for the final 10 evaluation points. If the cupping was successful, everyone has a distinct opinion on every type of coffee at the end of the session.

The 11 assessment criteria

There are eleven assessment criteria in a whole session. The smell comes first, followed by aroma, taste, aftertaste, acidity, body, balance, sweetness, clean up, uniformity, defection, and the overall rating, which takes into account all the factors. It is crucial that each participant evaluates these requirements.

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Coffee fermentation

The fermentation of coffee is a topic with a lot to say. Therefore, we will discuss all the information you need to know as well as the various fermentation techniques.

Coffee Fermentation

A coffee cherry, with the beans nestled in the core, is where a coffee bean begins its journey. The pulp is mechanically removed from the berry after it has been plucked, leaving only the bean. One component, known as the mucilage, a pectin-based mucous layer, is still present around the bean. The removal of this layer and the promotion of chemical changes within the coffee beans are the two final goals of fermentation.


To separate the ripe from the unripe berries, the gathered berries are first soaked. Due to their reduced density, unripe berries typically float whereas ripe berries will sink to the bottom. The coffee berries’ pulp is then removed from them using a depulper. The freshly depulped beans are then delivered into the fermentation tanks by water conduits, where the fermentation process takes place.


We begin the Honey procedure by removing the coffee cherry’s pulp. A small portion of this pulp is, however, left behind when it is dried; we refer to this as the Honey. The distinctive flavor characteristic of the coffee bean is eventually provided by the honey. For 18 to 25 days, the honey ferments on the bean. This approach has a benefit over the dry method in that it involves less spoiling because the pulp has been largely removed.


The first distinction between the dry method and other approaches is that with it, the coffee cherries do not first pass through a depulping machine. The coffee cherries are then thoroughly dried. As a result, there is a greater taste transmission from the pulp to the bean. After drying, it is also simpler to separate the cherry from the bean.

dry processing
dry processing