From the Mata, to our cup (Part 2)

Greetings dear readers of this @Cinnamon Cup Coffee community, where we have been allowed to share our experience with this universal drink: El Café.

I have already had the opportunity to write here in a first publication, talking about my experience with coffee, here I share the link:

@castm2/from-the-mata-to-our-cup-part-1

In that first publication, dear reader, I mentioned that I would finish telling you the rest of this coffee process to be tasted in our cup, so I will tell you below:

After several days waiting for my parchment coffee to dry in the sun, finally the objective would be fully achieved, my coffee would be ready to be threshed, that is, detached from the golden shell that the grain has. So I proceeded to take it to a friend who has a machine he made himself to thresh coffee, I didn't have to wait long, right there all the coffee I bring would be threshed in a few minutes in this machine.

Now, the process with my coffee would not end there, talking to friends who have experience roasting coffee, they tell me that you have to select the grain, how is that?, I asked. It turns out that some of the coffee beans are in good condition and others are black, apparently if we want to have a first class coffee we must remove all these black beans, so I would spend a little time choosing these beans and leave only the ones that are in

This selection requires a lot of patience, because we don't want a single black grain to escape us, well, at least that's how I work, I didn't want to leave a single one, I wanted to be able to have a quality product. So when I was done, what a nice job I was looking at after my selection of beans.

Once I finished doing all this selection process, I went to where the man who had threshed my coffee was, he also had a roasting machine made by himself, so I spoke to him to roast my coffee, immediately the man proceeded to add the coffee to the machine and in a matter of an hour and 15 minutes you would have the most expected result, "my roasted coffee".

The fruit of our labor, that is, pulping it, putting it in the sun for several days, then sending it to be threshed and selecting the grain, certainly required patience with this product, but it was worth it.

Our product now was only going to require testing in a good cup of coffee, and I have to tell you dear readers that I'm not a big coffee drinker, but when it comes to this whole process, it's something that excites me and I like it. , so why not, I would taste my coffee after grinding it myself.

What would this product look like after being ground? And the taste, how is it?

I would like to write again in a future post, thank you all for the opportunity.