Inside one coffee bean are more than 950 chemical compounds, either amino acids, proteins, starch, aromatic oils and many more.

The journey of the evolution of flavors begins when the tree is grown and started to take care of it, the coffee tree by its nature is influenced by its climate, geographical location and surroundings, and is influenced by the type of soil and minerals. Also with the previous and present roots of trees and plants. Taking care of the coffee tree and poisoning it naturally will have a positive impact on the development of flavors and the penetration of some compounds until the coffee cherry arrives. But these compounds are in a static and often inactive state, which we must stimulate and here come several stages to stimulate and develop vehicles:

Harvested: Only when harvesting mature cherries ensure that we do not affect the growth cycle of the coffee cherry.

Processing: In the processing phase is considered as a station and on any road in the development of flavors will go, the traditional dried treatment will raise sweetness and fruit, while the washed will result in clarity in citrus flavors, and honey is the hybrid between the methods of drying and washing, the results of which will be balanced.

Storage: Here are some of the most important stages that we may think are simple, but if we neglect to properly encapsulate and maintain coffee, the flavors will be spoiled by volatile essential oils.

Homs: Here is the equation of heat and time where in several minutes and seconds either do the right vehicles or spoil the interaction of unloved vehicles

Preparation: This is the last stage in which the coffee maker bears all the previous stages and takes it into account in order to develop the best recipe for preparing a particular type.

The coffee bean is full and its life cycle until your cup becomes interesting, but don’t forget that not all the compounds inherent in coffee want to stimulate and extract it some of them will spoil the cup of coffee. The proportion of soluble substances is 30% per coffee pill, but their complete extraction and melting will result in a bad-tasting cup of what is filtered by the World Coffee Organization  He is a candidate to be redeemed at least 18% and not more than 22%. To facilitate this process without complicating it, all you have to do is follow an appropriate preparation equation and balance in the preparation process with full preparation follow-up, the intended and targeted vehicles will be extracted easier and faster than complex compounds that are not favored in the cup and are not palatable.