U Roast 2

Your Home Coffee Roasting Guide – Because You Should Enjoy the Full Flavour of Freshly Roasted Coffee


Malawi, Africa’s smallest coffee-producing country, has had an international reputation since the 1890s. After the Shire Highlands Railway was built, it sold most of its remaining lands to coffee plantation owners, who then relied upon the railroad to ship their beans. Most Malawi coffee sells to the United Kingdom; relatively little makes it to Canada and the U.S.

See Colombia

The name of a well-known coffee grown in Colombia’s central cordillera, that takes its name after the city of Manizales, in which it is marketed.

A coffee-producing region of Nicaragua.

MC (Medium Cup)
A term of the coffee trade that represents a grade below Good Cup.

MC process (also known as the European Process or KVW process)
MC stands for methelyene chloride: a cleaning solvent that is not as scary as it sounds. Thought to produce the best cup of decaf because it preserves taste, the MC process involves soaking beans in near boiling water, and extracting the flavor oils and caffeine from the coffee. The water is then separated into a tank, where it is treated with methylene chloride. The MC bonds to the caffeine, is then removed from the flavor oils and the beans reintroduced to absorb their long lost flavor.

The name of a well-known coffee grown in Colombia’s central cordillera, that takes its name after the city of Medellin, in which it is marketed.

Medium Cup
A term of the coffee trade that represents a grade below Good Cup.

Another name for arabicas.

Coffee was originally shipped through the Red Sea port of Mocha, and continued to be for centuries. After the Suez Canal changed shipping lanes, Mocha fell into disuse, and no coffee has been shipped from this ancient port in the last 100 years. “Mocha,” is now a common name for coffee from Yemen, it is the name of a drink made up of coffee and hot chocolate, and it remains an old-fashioned nickname for coffee.

Monsoon coffee
Monsooned coffees, named after India’s monsoon winds, are prepared at the curing factories situated on the country’s west coast. Monsooning is carried out from June to September, when the southwest monsoon is very intense on the west coast. The cherry coffee is evenly spread in thick layers in open warehouses and raked frequently, then packed loose in gunny bags and stacked in piles, leaving space between rows to allow the monsoon air to circulate freely around the bags. Monsooning allows the cherry coffee to absorb moisture from the humid monsoon wind, causing the beans to swell to nearly double their original size, and the colour of the beans to change to a pale yellow/straw or almost white colour.

The coffee bags are regularly emptied and repacked, or poured from one bag to another, to prevent mould and ensure uniform monsooning. The monsooning process takes 12 to 16 weeks.

At the end of monsooning, the coffee is polished and graded, then fumigated to prevent weevil attack. Any coffee could be monsooned, but India’s Coffee Board, a regulator, restricts monsooning to whole crop Grade “A” arabica cherry and Robusta cherry coffees. Monsooning first happened by accident when a shipload of coffee bound for Europe swelled due to the moisture in the air and acquired a unique, mellow taste. This was the birth of monsooned coffee.

A term of the coffee trade that stands for “medium to good beans.”

Myths of coffee
According to legend, a goat herder named Kaidi discovered coffee after noticing that his goats became frisky after chewing on the berries of a wild bush. After chewing some of the berries himself, he, too, became enlivened. A monk that came across these events initially scolded him, accusing him of “partaking of the devil’s fruit.” Soon, however, monks enlisted the fruit to keep them alert for their prayers and divine inspiration.

Religion also appears in another legend, involving Omar and his followers, who were banished to the desert to die of starvation. In their desperation, the group boiled and ate the fruit from an unknown plant, and drank the resulting brew. Their survival was taken as a religious sign by townsfolk of Mocha, the nearest town. To honor this event, Mocha became the name of the plant and its beverage.

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