The Road to the Perfect Cup Café Sun Burst

Part One: The Coffee Farm or Finca The Best coffee is grown between 3000 and 5500 feet Costa Rica produces 375 million lbs of coffee per year We produce only the café Arabica. Coffee has been a very important cash crop. All the coffee is picked by hand. Only one crop per year crop is picked September to March. It takes 6 lb of ripe cherries to produce one pound of green coffee for roasting. Plants start producing in 4th year and produce 2 to 8 pounds per plant.

Coffee Plant Flowering after First rains in April

Green Coffee at different Stages of Maturity

Loaded with fruit ready to pick September through March

20 to 40 baskets a day for a good picker

Remove the outer fruit pulp. Wash to remove the sticky substance Dry the beans under the sun or in a dryer. Clean, sort and bag to deliver to the roaster The Coffee mill or Benificio job is to: PART TWO

MILL RECEIVING DAYS PICKINGS

THESE MACHAINES WITH THEIR GRADESRS REMOVE THE OUTER FRUIT PULP

This machine washes off sticky substance

GREEN COFFEE BEANS AFTER THE PULB IS REMOVED & WASHED SOAKED OVER NIGHT IN WATER TANK TO FINISH REMOVING THE STICKY SUBSTANCE

COFFEE ON THE DRYING PATIO FOR 3 TO 4 DAYS

COVERED DRYING PATIO

MECANICAL DRYERS FOR 12 HOURS.

THIS MACHINE REMOVES OUTER PARCHMENT SKIN

Optical bean sorter designed and built here in Costa Rica. Coffee is sorted by: #1. SIZE #2. WEIGHT #3 COLOR

EQUIPMENT USED TO BLEND COFFEE IN DRY MILL

Part three Roasting: Roaster´s job is to sample, buy, roast and pack your coffee.

Checking Green Samples Cupping various samples

Checking roast Light roast about 12 minutes Dark roast about 14 minutes French roast 15 minutes Espresso roast 10 seconds more 5 seconds more Burnt roast Roasting at 300°f to 450°f

14 Minutes12 Minutes Green Specialty Coffee Light Roast Dark Roast

Buy Freshly roasted coffee. Fresher the better! Buy whole bean, it last 3 time longer than ground coffee. Grind your beans daily as you need it and make sure it is the right grind for your brewing system. One standard coffee measure or 2 tablespoons to one 6 oz cup. Use cold filtered water. Coffee is 98.75% water! Transfer your coffee immediately to a thermos. Keep your coffee brewing equipment squeaking clean Store in air tight container in the Refrigerator Tips on brewing that perfect cup.

Coffee equipment needed: Grinder. Filter system, coffee hot water pot, standard coffee measure and thermos.

CONE FLITER OVER THERMUS SIMPLE COFFEE MAKER USE STANDARD COFFEE MEASURE PICTURE

Sun Burst Coffee Recipes

Frappuccino® Serves: 4 3 oz. hot espresso (see Notes, below) 1/4 cup granulated sugar 2 1/2 cups milk - low-fat okay 1 Tbls. dry pectin 1 cup ice cubes -Stir sugar into espresso; cool mixture. -Stir milk and pectin into espresso mixture until pectin is dissolved. -Fill a glass with ice and either serve mixture over ice, or pour glass contents into blender and frappe for seconds. Notes: No espresso? Use coffee that has been run through coffee maker twice. Mocha: Add 1 pinch cocoa powder.

Original Irish Coffee 1 cup freshly brewed hot coffee 1 tablespoon brown sugar 1 jigger Irish whiskey (1 1/2 ounces or 3 tablespoons) Heavy cream, slightly whipped Fill footed mug or a mug with hot water to preheat it, then empty. Pour piping hot coffee into warmed glass until it is about 3/4 full. Add the brown sugar and stir until completely dissolved. Blend in Irish whiskey. Top with a collar of the whipped heavy cream by pouring gently over back of spoon. Serve hot.

Improved Mexican Coffee 4 scoops of ground coffee, (a coffee scoop is equivalent to a rounded tablespoon) 1 scoop (rounded tablespoon) cocoa powder 1/2 teaspoon ground cinnamon – eyeball it, plus a sprinkle for garnish 4 jiggers (1 ounce shots) coffee liqueur (recommended: Café Rica) 1 canister whipped cream with spray top Place coffee, cocoa and cinnamon in a filter for coffee brewing. Make 4 cups of brewed mocha-cinnamon coffee. Pour a shot of coffee liquor in the bottom of a coffee mug. Pour in a serving of brewed mocha- cinnamon Mexican coffee. Top off the mug with a generous swirl of whipped cream and garnish with another sprinkle of cinnamon. Repeat for desired number of mugfuls

2 coffee cups of strong French Roast coffee, 3/4 cup full 2 cups of whole milk 2 tablespoons of good cocoa Cocoa in a clean salt shaker You will need a Braunstyle hand blender. Brew a pot of robust French Roast or Espresso style coffee. In a small sauce pan warm whole milk and add cocoa. Pour two large coffee cups 3/4 full. While milk is coming to a simmer use hand mixer on high speed to create froth and incorporate the cocoa. Once the "chocolate milk" has a nice foamy head, carefully pour milk into coffee cup spooning foam on top. Dust with cocoa Mochaccino Latte

1 cup cold milk 1 cup strong black coffee 1/2 cup chocolate syrup 1/2 teaspoon ground cinnamon 2 pints coffee flavor ice cream Whipped cream in spray canister, garnish Chocolate shavings, garnish To a blender, add 1/2 cup of milk, 1/2 cup of coffee, 1/4 cup of syrup, and the cinnamon. Puree to combine ingredients. Add 1 pint ice cream and blend until smooth. Pour into 2 frosted fountain glasses or tall glasses and garnish with swirls of whipped cream, an extra pinch of cinnamon, and some chocolate savings and serve. Repeat to make 2 more shakes. Mochaccino Shakes

2 cups half-and-half or whole milk 2 cups strong coffee 1 rounded tablespoon sugar 2 tablespoons cocoa powder Favorite cookies, for dunking Heat half-and-half or whole milk over low heat. Pour coffee into milk. Combine sugar and cocoa in the coffeepot. Pour the hot milk and coffee back into the coffeepot and stir to combine. Serve. The Big Dipper

3 ounces espresso 6 to 8 ice cubes 3 to 4 ounces whole milk 3 to 4 ounces milk froth, steamed and foamed Using an espresso bean grinder, grind some espresso beans to make 1 tablespoon of ground coffee. Using a commercial espresso machine, put the 1 tablespoon of ground coffee into the portafilter (the cupped handle) and tamp the grounds lightly. Insert the portafilter into the machine and place your glass or cup underneath. Set the machine for a double shot and turn it on to extract the espresso, which should be a thick golden brown crema. Add 6 to 8 ice cubes to a mixing glass and pour the espresso over the cubes. Stir to bring the temperature down. Using a spoon or strainer, strain the cooled espresso into a serving glass, leaving the ice behind (if desired, ice can be included or added later). Add the cold milk to the cooled espresso in the serving glass. Using the steam wand of the espresso machine, steam the whole milk so that a tight, small-bubble, microfoam is created. Using a spoon, add only the tight microfoam (about 3 to 4 ounces or an amount equal to the other parts) to the milk and espresso. Serve without any garnishes so as not to mask the delightful flavors. Serve immediately. Iced Cappuccino