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Usually called the coffee cherry, the coffee bean is the source of coffee. The coffee bean is a small pip found inside the red or purple fruit of the coffee plant, Coffea.
Density
Whether you're new to coffee or you're an experienced roaster, understanding the density of coffee beans can be very helpful. Bean density is one of several quality metrics used by coffee professionals to sort and grade coffee beans. This information can help you to better understand and adjust your roasting profile.
Bean density can vary depending on a number of factors, including variety, altitude, and processing methods. Knowing how density affects your beans can help you to adapt your roasting profile to your specific coffee lot.
Coffee bean density is calculated by dividing the mass of a coffee bean by its volume. The density is measured in grams per cubic centimeter. The higher the density, the more weight there is in the beans. Coffee beans that are less dense have more air inside of them. Having more air inside of the beans means there is more room for flavor molecules to develop.
Coffee bean density can also be affected by the processing method. Coffee that is wet processed will have a higher density than coffee that is dry processed. The amount of density that is lost during roasting depends on the heat transfer during roasting.
Density is also affected by climate. Coffee that is grown at lower altitudes has less acidity and sweetness. It also takes longer for coffee cherries to mature.
Coffees that are grown at high altitudes have a longer shelf life. The coffee cherries mature for a longer period of time, and this can have an impact on the density of the beans.
Density of coffee beans is important for roasters and green coffee buyers. It can affect the final flavor of your coffee and how well the beans roast. Coffees that are grown at low altitudes are called soft beans. Those that are grown at high altitudes are called hard beans. Typically, lower density beans are straighter and more open in the centre cut.
Bean density can also be a factor in how fast the beans react to heat. Roasters should consider roasting denser beans in small batches. If a roaster is having trouble getting a consistent response from a new lot of beans, he or she may need to adjust the roasting profile.
Elevation
Whether you are a coffee connoisseur or just starting to drink coffee, you will need to know the difference between coffee beans from different altitudes. Coffee beans grown at different elevations produce different tastes and flavor profiles.
Coffee beans at high altitudes tend to have a higher concentration of sugars. These sugars create a richer sweet taste. They also allow for the development of complex flavors that result in a fuller cup. The density of the bean also increases, producing a harder bean.
Similarly, higher elevations also produce coffees with less water. Water dilutes the flavor of the bean. Because of the thinner air, less air pressure and lower oxygen levels, coffee plants are less able to take in water. Moreover, the faster drainage from mountains results in less water being absorbed by the plant. This slows down the growth and development of the bean.
High elevations also provide cooler temperatures for the coffee plant. This slows down the growth cycle and allows for more time for the development of complex sugars. This also gives the coffee a richer flavour.
Higher elevations also produce coffee with a superior body. In addition, higher altitudes produce coffee with more complex flavour notes. These notes include floral notes and vanilla notes. High altitude coffees also produce more acidic notes.
Compared to coffees grown at lower elevations, high altitude coffees tend to have a higher market value. They are also able to retain their flavours better in storage.
In addition, high altitude coffees tend to be a bit harder and have a denser bean. This means that they contain more sugars and are therefore considered to be of higher quality. In fact, the Strictly Hard Bean (SHB) is a quality grade reserved for coffees grown at altitudes above 1,370 meters.
In addition, high altitudes provide coffee with less disease. The harsh growing conditions at higher elevations increase the plant's ability to fight diseases, which can result in higher yields. Coffee plants also develop a tougher defense against pests, such as Coffee Berry Borer. This pest can damage coffee beans, causing severe losses to the coffee grower.