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The Coffee Chain

Coffee
Serving Coffee

The local coffee shops serving coffee grown from different counties uses a transportation system for their global supply chain. Coffee is a profitable business while more coffee shops open up every year with 55,246 shops projected in the United States which is a growth of 1,260 more shops than 2015. The year 2015 had 1,303 more shops than the previous year (2014). The industry is still growing with more transportation needed to accomplish their global supply chain necessities. The coffee beans are grown in various countries. Many countries like Ethiopia and Kenya will grow the coffee beans from plants. These farmers will then pick the cherries from the tree and eventually peal the cherry off the seed or eventual coffee bean. These seeds are then dried out usually by the sun. These beans then go through a process called “milling the beans” where the beans are endocarped which removes the parchment layer from wet processed coffee. After the milled coffee beans, which are now called green beans after the milling process, are then shipped out using loading ships.

coffee-cupping

Sometimes these beans are shipped to brewers, other times they are shipped to be tested where people use a procedure called cupping to taste the coffee using a sample amount from the bags. The cupper will smell the aroma and sip the coffee after it passed the visual test. After this cupping procedure the beans are then shipped using all various shipping methods to roasters where the beans turn dark brown and have an aromatic smell. Caffeol is fragrant oil locked inside each bean and is released when the bean turns brown at around 400 degree inside the bean. The roasting is done at 550 degrees. The roasting process is usually done in the importing country due to the time table of roasted beans. Freshly roasted beans must reach the consumer as quickly as possible to stay fresh. Fresh beans release air when they are packaged, so the packaging needs a valve to release the air. When the beans are stale, they will not release any more air. This is one reason you do not want to buy coffee beans that have had the air sucked out of the packaging, it is basically showing they are stale beans. Only buy the coffee bean packaging that has air in the bag.

barista-koffie

NCA. (2015). National Coffee Association. About Coffee. In 10 Steps from Seed to Cup. Retrieved from http://www.ncausa.org/About-Coffee/10-Steps-from-Seed-to-Cup

Lisa Furgison. (2015). B Plans. Business Planning. In 13 Tips to Open a Successful Coffee Shop. Retrieved from http://articles.bplans.com/13-tips-open-successful-coffee-shop/

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