My name is Mike Jones, and I’m a barista at Third Rail Coffee right by Washington Square Park in New York City. I’m going to teach you some basic coffee-making skills.
Alright so you have the green beans, it’s been harvested, processed from the country, and now it’s at a roaster. It’s still not ready to be drank. What this goes through is a process that involves adding heat to the bean. Slowly, basically cooking it in order to get it to the desired temperature to bring out everything that you want in a bean. So this happens at temperatures ranging from like 392 to 400 plus degrees Fahrenheit. What happens there is the starches in the bean actually caramelize. And so they turn into simple sugars. It breaks down the protein cell structure and becomes less dense. This all sounds very technical, but basically whats happening is you’re pulling out the flavors within the green bean. That if you were to just pulverize that green and try to brew it, it would just taste like nothing, but this way its actually able to be ground and have all aromatics and flavors released once you put it in contact with hot water.