The Coffee Lifecycle: How Coffee is Made

Coffee is made through a long and intricate process that is easy to forget when you’re taking the first sips of that much-needed morning brew. It begins on farms in distant tropical regions, but doesn’t just magically end up in your cup. 

The journey from seed to sip involves years of careful cultivation, meticulous harvesting, precise processing, expert roasting, and skilful brewing. For coffee lovers and industry professionals alike, understanding the full lifecycle of coffee deepens appreciation for this incredible drink.

In this comprehensive guide, we’ll explore how coffee is grown, harvested, processed, roasted, blended, decaffeinated, and even how used coffee grounds can be repurposed sustainably.

How is Coffee Grown?

Coffee starts as a seed, but before it becomes a thriving plant, it must be nurtured under carefully controlled conditions. Farmers begin by planting coffee seeds in shaded nurseries, where young seedlings are protected from harsh sunlight and given the ideal amount of water and nutrients. These seedlings are delicate and require constant attention. Once they develop strong root systems and are large enough to survive in open fields, they are transplanted into coffee farms.

Coffee plants grow best in tropical regions between the Tropics of Cancer and Capricorn, an area known as the Bean Belt. These regions provide the warm temperatures, regular rainfall, and rich soil necessary for coffee cultivation. Countries such as Brazil, Colombia, Ethiopia, Vietnam, and Costa Rica are among the world’s top producers. 

However, the specific conditions within each region, such as altitude, soil composition, and climate variation, greatly influence the coffee's flavour profile.

Arabica and Robusta are the two main species of coffee cultivated. Arabica is prized for its smooth, complex flavours and is grown at higher elevations, often between 900-1800 metres. It is more delicate and susceptible to disease, requiring careful farming techniques. Robusta, on the other hand, is hardier, more resistant to pests, and can sometimes but not always have a stronger, more bitter taste with higher caffeine content. It grows at lower elevations and is often used in espresso blends.

A coffee plant takes three to four years to mature before it produces its first flowers, which resemble small, fragrant jasmine blossoms. These flowers eventually give way to coffee cherries, small round fruits that initially appear green before ripening to a bright red, yellow, or even purple hue. Inside each cherry, two coffee beans are nestled together, though some rare cherries contain only one bean, known as a peaberry.

From planting to the first harvest, coffee plants require constant care, including pruning, fertilising, and protection from pests and diseases. Once the cherries are fully ripe, it’s time for the next stage in the coffee lifecycle: harvesting.

How is Coffee Harvested? 

Harvesting coffee is a crucial step in the process, as the quality of the beans depends heavily on picking cherries at their peak ripeness. Coffee cherries do not all ripen at the same time, which means harvesting requires patience and precision.

In many coffee-growing regions, cherries are picked by hand. Skilled pickers move through the coffee trees, carefully selecting only the ripest cherries and leaving the unripe ones to continue developing. This method, known as selective picking, is labour-intensive but results in higher-quality coffee. It is especially common for speciality coffee, where flavour consistency is paramount.

On larger farms, a method called strip harvesting is sometimes used, where all cherries (ripe and unripe) are stripped from the branch in one motion. This is a faster process but can lead to mixed-quality beans, as under-ripe and overripe cherries end up together. Mechanical harvesting is also employed where massive coffee farms spread across relatively flat terrain. Large machines shake the trees, causing cherries to fall onto collection mats. While efficient, this method is less precise than hand-picking.

Because ripening is uneven, farms that rely on hand-picking may go through the same trees multiple times over several weeks to ensure only the best cherries are harvested. Once collected, the cherries must be processed quickly to prevent spoilage and fermentation.

How is Coffee Processed? 

Processing coffee is the step that transforms freshly picked cherries into raw, green coffee beans ready for roasting. There are three primary methods of processing, each of which influences the final flavour of the coffee.

The dry (natural) process is the oldest method and is commonly used in countries with limited water supply. In this process, whole cherries are spread out on large patios or raised drying beds and left to dry naturally in the sun. Farmers regularly turn the cherries to ensure even drying, which can take up to four weeks. Once fully dried, the outer husk is removed, revealing the green coffee beans inside. This method tends to produce coffee with fruity, sweet, and complex flavours because the beans absorb some of the fruit’s natural sugars during drying.

The wet (washed) process is favoured for producing clean, bright flavours. In this method, cherries are first pulped to remove the outer skin, leaving the beans covered in a sticky layer called mucilage. The beans are placed in fermentation tanks, where natural enzymes break down the mucilage for 12 to 48 hours. After fermentation, the beans are thoroughly washed with clean water before being dried. This process results in coffee with a crisp, vibrant flavour and pronounced acidity.

A third method, known as the honey process, is a hybrid of the two. The outer skin is removed, but instead of fully washing the beans, some of the mucilage is left intact during drying. The amount of mucilage left determines whether the coffee is classified as white, yellow, red, or black honey processed, with darker honey processes producing sweeter, heavier-bodied coffee. This method is particularly popular in Costa Rica and El Salvador.

Once dried, coffee beans go through hulling, where the final parchment layer is removed. They are then graded and sorted based on size, weight, and defects before being packaged and shipped to roasters around the world.

How is Coffee Roasted? 

Roasting is where coffee truly begins to develop its recognisable flavour. Green coffee beans are dense, they undergo chemical changes that unlock their complex aromas and taste profiles once heated.

As they absorb heat, they begin to change colour from green to yellow, then light brown. Around 385°F, the beans reach the "first crack", where moisture inside them turns to steam, causing them to expand and pop. 

If roasting continues, the beans darken further, and oils begin to emerge on their surface. Around 435°F, a "second crack" occurs, indicating that the coffee has reached a darker roast profile with more bitter flavours.

There are several roast levels, each producing different characteristics. Light roasts retain more of the bean’s original flavours, showcasing floral and fruity notes with higher acidity. Medium roasts offer a balance between acidity and body, while dark roasts develop rich, bold flavours with lower acidity and smoky sweetness.

Once roasting is complete, the beans must be cooled quickly to prevent overcooking. They are then rested for several hours to allow gases to escape.

How are Coffee Blends Created? 

While single-origin coffee beans are sourced from a single farm or region and are prized for their unique characteristics, blending different coffee beans is an art form that allows roasters to create balanced and consistent flavours. Blending aims to highlight the strengths of different beans while minimising weaknesses, ensuring that every batch delivers a well-rounded and enjoyable experience.

Blending can occur either before or after roasting. When blended before roasting, beans are roasted together to develop complementary flavours. However, this requires careful selection, as different beans may have varying moisture contents and densities, affecting how they roast. Alternatively, some roasters prefer to roast each coffee separately and then blend them afterwards, allowing for greater control over the final taste profile.

Espresso blends, for example, often include a mix of Arabica and Robusta beans to achieve an indulgent crema, deep flavour, and smooth mouthfeel.

Blending isn’t just about taste; it’s also about consistency. Coffee crops vary from year to year due to changes in climate and soil conditions, so blending allows roasters to maintain a signature flavour profile that customers can rely on.

How is Decaf Coffee Made? 

Decaf coffee provides an option for those who love the taste of coffee but want to avoid the stimulating effects of caffeine. Removing caffeine from coffee beans is a delicate process, as it must be done without stripping away the natural flavours and aromatic compounds that make coffee enjoyable.

There are several methods of decaffeination, each with its advantages and effects on flavour:

The Swiss Water Process

This chemical-free method relies on water and osmosis to remove caffeine while preserving the bean’s natural flavours. Green coffee beans are soaked in hot water, dissolving the caffeine and flavour compounds. The liquid is then passed through a charcoal filter, which traps the caffeine molecules but allows the flavour compounds to remain. 

The beans are then reintroduced to this flavour-rich water, allowing them to reabsorb their natural characteristics. This process is popular for organic and speciality decaf coffees, as it avoids the use of chemicals. This is the method we use at Stokes to create our Decaf Coffee. 

The Carbon Dioxide (CO₂) Process

Green coffee beans are placed in a pressurised chamber and exposed to supercritical C02. The CO₂ selectively binds to caffeine molecules, extracting them from the beans without affecting their other chemical compounds. Once the CO₂ is depressurised, the caffeine is removed, and the beans retain their original flavours. This method is efficient and commonly used for large-scale decaffeination.

Solvent-Based Processes (Ethyl Acetate or Methylene Chloride)

Some decaffeination methods use FDA-approved solvents such as ethyl acetate (a compound found in fruits) or methylene chloride to extract caffeine. The beans are steamed to open their pores and then rinsed with the solvent, which binds to the caffeine. The beans are then steamed again to remove any trace of the solvent. These methods are highly effective and widely used in commercial decaf coffee production.

Regardless of the method used, decaffeinated coffee must still go through the same roasting, grinding, and brewing processes as regular coffee. While some coffee lovers argue that decaf lacks the full complexity of caffeinated coffee, advancements in decaffeination techniques have significantly improved the quality of decaf options available today.

How are Coffee Grounds Recycled? 

The journey of coffee doesn’t end once it’s brewed. Every year, millions of tons of used coffee grounds are discarded, but rather than being wasted, coffee grounds can be repurposed in environmentally friendly ways.

One of the best uses for spent coffee grounds is as a natural fertiliser. Coffee grounds are rich in nitrogen, potassium, and phosphorus, which are essential nutrients for plant growth. Adding coffee grounds to compost or directly into garden soil improves moisture retention, aeration, and microbial activity. However, because coffee grounds are slightly acidic, they are particularly beneficial for acid-loving plants like blueberries, roses, and tomatoes.

The strong scent of coffee acts as a natural deterrent for insects and pests. Sprinkling used coffee grounds around plants helps repel slugs, ants, and even cats. 

Due to their texture and antioxidant content, coffee grounds are often repurposed in homemade beauty products. When mixed with coconut oil or honey, they make an excellent exfoliating body scrub, helping to remove dead skin cells and promote circulation. Coffee is also believed to reduce the appearance of cellulite by temporarily tightening the skin.

The coarse nature of coffee grounds makes them useful as a natural scrubbing agent. They can also clean greasy pans, remove odours from hands (especially after chopping garlic or onions), and neutralize odours in refrigerators and trash cans.

Some companies have started using spent coffee grounds to produce biofuels and biomass pellets. Coffee grounds are high in oils and energy-rich compounds, so they can be converted into biodiesel or used as a renewable energy source. Research in this area is expanding, and coffee-based biofuels may become a more significant part of the green energy movement in the future.

Interestingly, coffee grounds are an excellent medium for growing mushrooms, particularly oyster mushrooms. These fungi thrive on the nutrients found in coffee grounds, making them an easy and sustainable crop for home gardeners and urban farms.

By finding innovative ways to repurpose spent coffee, both individuals and businesses can contribute to a more sustainable coffee industry, reducing waste and giving coffee grounds a second life beyond the cup.

The journey of coffee is a global effort that spans years, continents, and countless skilled hands. From the careful cultivation of coffee plants to the meticulous harvesting, processing, roasting, and brewing, every step is equally as vital.

Next time you sip your favourite brew, take a moment to appreciate the farmers who nurture the plants, the harvesters who pick each cherry, the processors who refine the beans, and the roasters who unlock the flavours. 

So whether you enjoy a strong espresso, a smooth pour-over, or a refreshing cold brew, know that your coffee has undergone an extraordinary transformation from seed to cup. And even after you’ve finished your last sip, its journey isn’t necessarily over; your used coffee grounds may still have more to give!