Then the beans are separated by weight as they pass through water channels. The lighter beans float to the top, while the heavier ripe beans sink to the bottom. They are passed through a series of rotating drums which separate them by size.

After separation, the beans are transported to large, water-filled fermentation tanks. Depending on a combination of factors -- such as the condition of the beans, the climate and the altitude -- they will remain in these tanks for anywhere from 12 to 48 hours to remove the slick layer of mucilage (called the parenchyma) that is still attached to the parchment. While resting in the tanks, naturally occurring enzymes will cause this layer to dissolve. 

When fermentation is complete, the beans feel rough to the touch.  The beans are rinsed by going through additional water channels, and are ready for drying.

No one knows exactly how or when coffee was discovered, though there are many legends about its origin.

Coffee Roast Guide

Roasting is a heat process that turns coffee into the fragrant, dark brown beans we know and love. 

Keep beans airtight and cool

Your beans’ greatest enemies are air, moisture, heat, and light.

To preserve your beans’ fresh roasted flavor as long as possible, store them in an opaque, air-tight container at room temperature. Coffee beans can be beautiful, but avoid clear canisters which will allow light to compromise the taste of your coffee. 

Keep your beans in a dark and cool location. A cabinet near the oven is often too warm, and so is a spot on the kitchen counter that gets strong afternoon sun.

Coffee's retail packaging is generally not ideal for long-term storage. If possible, invest in storage canisters with an airtight seal.

The Best Streusel Coffee Cake Recipe

Prep Time: 10 minutes 

Cook Time: 25 minutes 

Total Time: 35 minutes 

Referring to Sumadra as Sumatra was an error that has survived the ages. Calling a rhinoceros a unicorn was not. Given the disappointment Polo expressed at how ugly the unicorns were relative to his expectations, he would no doubt be pleased if he ever discovered the truth. When he died in 1324, coffee was likely still consumed mostly for medicinal purposes in Arabia and prepared using a variety of methods, which included roasting the whole cherry with the bean inside, crushing the results, mixing it with boiled water, and then drinking it all, including the grounds. Outside of the positive effects of caffeine and other attributes—and with apologies to the Medicinal Coffee Association of Arabia (MCAA)—he wasn’t missing anything.

According to an old tale, Seattle got its start in coffee when a dock worker found a mishandled bag of beans, roasted them himself, and started peddling them around town. Seattle was a frontier settlement with an active sea port, and the combination of access to bean importers and an appetite for strong coffee among Seattleites gave birth to the capitol.