Coffee

Coffee is made from roasted seeds of the coffee plant. It is brewed with hot or cold water to produce a dark, aromatic drink with a strong stimulant effect.

Description of what it is like

Raw beans are pale green and hard. After roasting they become dark brown, oily, and highly aromatic. When brewed, coffee produces a bitter, rich liquid with a strong scent.

Origin and where to find it

• Environments: Tropical or subtropical highlands with regular rainfall and shade.
• Signs: Shrubs or small trees with glossy leaves and red or yellow cherries.
• It is a cultivated crop that can be grown in managed plots or forest gardens.

Minimum processing required

• Depulping: Remove the fruit from the cherries.
• Fermentation/Washing: Clean the beans if using wet processing.
• Drying: Reduce moisture until beans are stable for storage.
• Hulling: Remove the parchment layer.
• Roasting: Heat to develop flavor and aroma.
• Grinding: Crush into a coarse or fine powder before brewing.

Tools needed to work on it

• Drying racks or clean mats for drying.
• A pan or drum over Fire for roasting.
• Hand Mill or mortar for grinding.
• Containers for storage and transport.

Common forms of use

• Brewed coffee from ground beans.
• Cold brew steeped for many hours.
• Concentrated decoction mixed with Water.
• Sweetened drinks with Sugar.

Possible substitutes

• Tea for a milder caffeine source.
• Roasted grains or roots for caffeine-free drinks.

Limitations and common failures

• Staling: Ground coffee loses aroma quickly when exposed to air.
• Over-roasting: Creates burnt, bitter flavors.
• Moisture damage: Damp beans mold and become unsafe.

Risks and safety

• Caffeine sensitivity: Can cause jitters or insomnia.
• Burns: Hot liquid can scald.
• Contamination: Dirty grinders or filters taint flavor and safety.

Related materials

• Water: The brewing base.
• Sugar: Common sweetener.
• Plant Fibers: Filters or simple sacks.
• Clay: For making brewing vessels.
• Tea: Alternative stimulant infusion.