Understanding the science called artisan coffee

The science of Artisan coffee involves controlling and roasting the green beans and depends on the roasters visual and tasting sensibility.

By Author  |  Fatima Hasan  |  Published: 8th May 2018  7:25 pm
artisan coffee

Be it food or a cup of coffee – one doesn’t compromise on their quality. The third wave coffee movement brings to you– hand-picked coffee, also known as artisan coffee.

What sets it apart from regular coffee is that the artisan coffee growers carefully select the seeds, mill and dry the coffee beans. It is then converted into powder or grainy form by the roaster.

The science of Artisan coffee involves controlling and roasting the green beans and depends on the roasters visual and tasting sensibility.

Under this method, coffee growers roast their own seeds and keep it sealed and sell it. The Artisan coffee is popularly called the ‘handcrafted’ coffee that smells exactly the way it does when it is picked from the shrubs.

Coffee plantation owners are literally taking the ownership of milling process and investing in state-of-the-art micro mills that allows them to design their coffee and separate them into micro lots with different characteristics.

This step enhances the attributes of terroir and adds a signature flavour to your cup of coffee. So, the next time you want to pick out some this delicious coffee, see where the product was grown and roasted.

Artisan coffee makers have also replaced the customary practice of middlemen selling to customers, thereby decreasing adulteration.