Australia Looks To Produce The Ultimate Cup Of Coffee
Drinking 19 cups of coffee may not be everyone’s cup of tea, or coffee, but that’s exactly what researchers have done to uncover how Australian coffee growers can produce the ultimate cuppa.
A report released today by the Rural Industries Research and Development Corporation analyses how Australian coffee growers can produce better tasting coffee to suit local conditions and capitalize on the growing espresso market.
Researchers taste tested a range of roasted coffees which had their cherries harvested at different stages of their growing cycles. Their aim was to determine when is the best time to harvest coffee cherries in order to achieve the tastiest cups of coffee for the growing espresso market and the traditional plunger market.
They rated the coffees according to five criteria; sweetness, balance, body, flavour and aftertaste.
The coffees that received the highest ratings were those which were picked when the coffee cherry was at its prime red stage (coffee cherries go through five maturity stages – green, semi-coloured, prime red, purple and tree-dried ‘naturals’).
The report also shows how growers could potentially achieve a different coffee taste by harvesting their coffee cherries at different stages of their growing cycle.
The Effect of Coffee Cherry Maturing on Taste also highlighted the potential of dry processing prime red cherries which could have major implications for growers in terms of reducing their water use.
The report will be a valuable tool for coffee growers in Australia who are looking to develop a unique and high quality espresso coffee consistent with the special characteristics of their growing region.
This study is the Australian sub tropical coffee industry’s first commercial-scale look at the effects of coffee cherry maturity on taste. Further studies are expected to follow that will lead to further improvements in management and processing techniques.
The release of the coffee tasting report coincides with another coffee publication made available by RIRDC today.
Subtropical Coffee Conference and Industry Strategy details the development of an industry strategic plan for the Australian subtropical coffee industry.
The strategic plan identifies a range of actions for the industry as a whole to undertake that will assist in the future development of this small but growing Australian industry.
Both reports are available for free download on the RIRDC website www.rirdc.gov.au.
Topics: 2010, agriculture, Asia, Australia, business, coffee, coffee cherries, economic development, economic growth, economic recovery, Economy, Effect of Coffee Cherry Maturing on Taste, espresso, Governance, government, green, java, moniter, monitor, news, Pacific, prime red, purple, research, RIRDC, roasted coffees, Rural Industries Research and Development Corporation, semi-coloured, society, TEA
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