Coffee Bean Essay

A rippled white heart sits on the surface of a layer of espresso and milk, inside a twelve ounce cup. A layer of caffeine is hidden underneath the velvet snow. The rippled white heart is contrasted with the colour of the beans, a sweet touch to a bitter taste. The milk does not hide the taste, but it enhances its strength. The rippled white heart are the layers in the cup, like the complex layers of a coffee bean. The commodity of a drink is taken for granted and the process takes months to produce. It is a hidden fruit that no one sees. Coffee is more than a bean, it’s actually a seed.

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I order a cup like every student who tries to stay awake. Starbucks, Tim Hortons and Second Cup is found at every block and the corner of any street.

Arabica and Robusta travel around the world everyday, but Arabica takes the reign. The quality is more important than the quantity, there is a reason why coffee is a demand. The coffee bean is just a fruit, and only the insides are used. The coffee bean is the cherry seed, that no one ever

Arabica beans are harvested once or twice a year. Its colour is like the trees, green and not yet what is normally served on the market. Roasting the coffee beans changes the colour and flavour. The caffeine is bitter when it’s brewed to a cup, but there is rarely caffeine at all. Lattes are just a waste of milk with an ounce of two of espresso. Espresso does not have much caffeine, only the grind makes it strong. The taste goes from bitter to sweet, like the oils on the beans. I don’t notice the difference until it touches my tongue and the bitter taste rush to the back of my mouth. As a customer, I know what I want, but I am easily influenced my the commodity of the changing drinks. The flavour is what satisfy my tastes and I am unaware where any components come from. Yet, as a barista, I make the drinks and learn the process how the bean reaches the cup. It is the precise weight and the measurements, to ensure a well rounded taste.

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Quality is more important than quantity, when the beans are sorted by weight. The ratio of the beans to water matters for the perfect balance. The more beans to water, makes the coffee stronger and bitter, while more water to beans is weaker with no flavour. The commodity of a perfect cup is sold at its cheapest. However, those who harvest and process it, must compensate who grew