Coffee is more than just a beverage—it’s a journey. Every cup we enjoy carries a story that begins long before it reaches the espresso machine or brew bar. As a Coffee AST, I believe understanding this journey from seed to cup is essential for anyone passionate about coffee, whether you’re a barista, roaster, or daily drinker.
It all starts with a seed, which is actually a coffee bean planted in nurseries. These seeds grow into coffee trees that take 3–4 years to bear fruit, known as cherries. Once ripe, the cherries are harvested, often by hand, to ensure only the best are selected.
Next comes processing, where the fruit is removed from the bean. Methods like washed, natural, or honey processing impact the final flavor of the coffee. After that, the beans are dried, hulled, and sorted before being exported.
When green coffee reaches its destination, it’s time for roasting. This is where flavor is fully developed. A skilled roaster brings out the unique characteristics of each coffee, influenced by its origin, variety, and processing.
Then, the coffee is brewed—whether as espresso, pour-over, or French press—by a barista who ensures the final cup honors every step that came before it. From grind size to brew ratio, precision is key.
Finally, the journey ends with you, the drinker. That moment of enjoyment connects you to everyone along the chain—from the farmer to the barista.
Understanding coffee from seed to cup helps us appreciate the hard work, skill, and passion behind every sip. It’s not just coffee—it’s a craft, a culture, and a global community.
