1. Coffee beans are cultivated in various regions around the world

2. The most popular types of coffee beans include Arabica and Robusta

3. Arabica beans are known for their superior flavor and aroma

4. Robusta beans have a higher caffeine content

5. Growing conditions greatly influence the taste of the beans

6. Altitude, climate, and soil quality are key factors

7. Coffee plantations

         Coffee roasting is the process of transforming green coffee beans into roasted coffee beans with desirable flavor, aroma, and color. It is a crucial step in the coffee production chain, as it greatly influences the final taste of the brewed coffee. The coffee roasting process involves various stages and temperature ranges. Here's a general overview:

1. 1. Green Coffee Beans: The process starts with green coffee beans, which are the unroasted seeds of the coffee plant. These beans are typically sourced from coffee-growing regions worldwide.

   2. Preheating: The roasting machine is preheated to a specific temperature range, usually between 180°C and 200°C (356°F and 392°F). The exact temperature can vary depending on the desired roast level and the type of roasting equipment used.

   3. Drying Phase: The green coffee beans are introduced into the roasting machine, and the temperature is increased to around 200°C to 220°C (392°F to 428°F). During this phase, the beans lose moisture, and their color changes from green to yellow.

   4. First Crack: As the temperature continues to rise, usually between 205°C and 220°C (401°F and 428°F), the beans undergo a chemical process called pyrolysis. This process involves the breakdown of complex compounds within the beans, resulting in the release of steam and the distinct cracking sound known as the "first crack." At this point, the beans have reached a light to medium roast level.

   5. Development Phase: After the first crack, the roast is typically stopped for a light or medium roast. However, for a darker roast, the roasting process continues. The temperature is increased to around 230°C to 240°C (446°F to 464°F). The longer the beans are roasted, the darker and oilier they become.

   6. Second Crack: As the roasting process proceeds, the beans undergo further pyrolysis, and a second cracking sound, known as the "second crack," occurs. This stage usually happens between 225°C and 230°C (437°F and 446°F). Roasts beyond this point are considered dark roasts.

   7. Cooling: Once the desired roast level is achieved, the roasted beans are quickly cooled to halt the roasting process and prevent overcooking. This is typically done using air or water cooling methods.

It's important to note that the specific temperature ranges and durations may vary based on the desired roast level, the type of coffee beans, and individual roasting techniques. Most of the Roasters often experiment with different temperatures and profiles to achieve specific flavor profiles and characteristics in the roasted coffee beans. I also discover which is some tribes are roast by only pan and natural wood fire. They are just seeing the colour changing and stop when they got their colour. After that pounding in the mortar and pestle and they just boil with water. After a few munites sitting in the boiling water coffee is ready to drink.

Coffee brewing is the process of extracting the flavor, aroma, and caffeine from roasted coffee beans to create a flavorful and enjoyable beverage. There are various coffee brewing methods, each with its unique characteristics and techniques. Here, I will describe 6 popular methods. Notic that there are more brewing methods depending on  your country of origen.