Have you ever wondered how your morning cup of coffee is made? The journey from a small seed to a delicious brew involves years of work, careful farming, and skilled craftsmanship. At every stage—planting, harvesting, processing, roasting, and brewing—decisions shape the flavour, aroma, and quality of your cup.
At ONA Coffee, we believe understanding this process helps coffee drinkers appreciate the dedication behind every sip. Here’s a closer look at the seven key steps coffee takes on its journey from farm to cup.
Step 1: Planting and Growing Coffee Beans
Coffee begins life as a small seedling, carefully planted in tropical regions around the world. The plants of Arabica coffees – which we predominately work with – thrive in rich soils, stable climates, and altitudes ranging from 1,000 to 2,300 metres above sea level. High elevations allow cherries to mature slowly, developing dense beans with complex sugars and vibrant flavours.
It usually takes three to four years before a coffee tree produces its first cherries. Regions such as Panama, Colombia, Ethiopia, Brazil, and Guatemala are renowned for their ideal growing conditions, each contributing unique flavours shaped by terroir.
Step 2: Harvesting the Coffee Cherries
Once the cherries ripen to a deep red, purple or yellow (depending on the variety), they are ready to be harvested. Timing is critical – only fully ripe cherries deliver the sweetness and balance needed for high-quality coffee.
In many specialty-producing countries, harvesting is still done by hand to ensure precision. Skilled pickers return to the same tree multiple times during harvest, selecting only ripe cherries. In other regions, especially on larger farms, mechanical harvesters are used. Regardless of method, careful harvesting is essential for flavour consistency.
Step 3: Processing the Coffee Beans
After harvesting, coffee cherries must be processed to remove the fruit and reveal the seeds inside—the green coffee beans. Processing methods have a major influence on flavour, acidity, and body.
The most common methods are:
- Washed (or wet) process: Cherries are pulped, fermented, and washed with water. This method highlights clarity, brightness, and floral notes.
- Natural (or dry) process: Whole cherries are dried in the sun before the seeds are removed. This enhances sweetness and fruit-forward flavours.
- Honey process: A hybrid approach where some fruit mucilage is left on during drying, producing a balanced, complex cup.
Innovative producers also experiment with fermentation techniques such as anaerobic or carbonic maceration, creating entirely new flavour experiences. Once processing is complete, beans are dried and hulled, ready for export.
Step 4: Roasting the Coffee Beans
Green coffee beans are stable and grassy in flavour until they are roasted. Roasting transforms them, developing aromas and unlocking sugars and oils that create the familiar taste of coffee.
At ONA Coffee, we typically don’t describe our coffees as “light, medium, or dark” roasts. Instead, we roast with intent, tailoring each profile to its brewing purpose. Roasting is about unlocking a coffee’s unique potential, and the approach changes depending on whether a coffee is destined for espresso, milk-based drinks, or filter brewing.
- Espresso roasts are developed to ensure balance and clarity under the pressure of an espresso machine. By carefully adjusting development, we bring out sweetness and structure so the coffee tastes expressive whether served black or with a splash of milk.
- Milk coffee roasts are crafted to shine when paired with dairy or plant-based alternatives. These roasts emphasise body and sweetness, creating flavours that cut through milk while maintaining balance and complexity.
- Filter roasts are designed for slower brewing methods like pour-over, batch brew, or AeroPress. Here, the focus is on clarity, acidity, and delicate aromatics, highlighting the coffee’s more nuanced qualities.
Every lot we roast follows a tailored profile designed to suit its intended use. This approach ensures that whether you’re sipping a fruit-forward filter, pulling a syrupy espresso shot, or enjoying a velvety flat white, the coffee has been roasted to perform at its best.
Roasters carefully adjust time, temperature, and airflow to bring out the best qualities of each lot. At ONA Coffee, our roasting team creates custom profiles for every coffee, ensuring its unique flavour potential is fully expressed.
Step 5: Grinding the Coffee Beans
Before brewing, roasted beans must be ground. Grind size determines extraction—the rate at which flavour compounds dissolve into water.
- A too fine grind can cause over-extraction, leading to bitterness.
- A too coarse grind may under-extract, leaving the coffee weak or sour.
The correct grind size depends on the brew method. Espresso requires a very fine grind, while filter methods like V60 or AeroPress need a medium grind. Freshly ground coffee always produces the most aromatic and flavourful results.
Step 6: Brewing the Coffee
This is where science meets art. Different brewing methods highlight different aspects of coffee:
- Espresso produces an intense, concentrated shot with a creamy crema.
- Pour-over methods like V60 or Kalita emphasise clarity and sweetness.
- French press brings out heavier body and deeper flavours.
Water temperature, brew time, and technique all affect extraction. A well-brewed coffee strikes a balance between sweetness, acidity, and bitterness—showcasing the full potential of the beans.
For brew tips, explore the ONA Coffee brew guides.
Step 7: Serving and Enjoying Your Cup of Coffee
Finally, coffee is ready to be enjoyed. While it’s often served black to highlight nuanced flavours, many drinkers enjoy it with milk, sugar, or alternative milks for added texture and sweetness.
At ONA Coffee, we encourage experimenting with different serving styles to discover what works best for your palate. Every cup is an opportunity to explore the rich diversity of coffee.
Conclusion: The Complex and Delicate Process of Making Coffee
From planting to pouring, coffee’s journey is intricate and labour-intensive. Each step—from carefully handpicking cherries to roasting and brewing—shapes the flavour in your cup.
Understanding this process helps us appreciate not just the final product, but also the farmers, producers, and roasters who dedicate themselves to quality at every stage. At ONA Coffee, we are proud to be part of this journey, sharing coffees that tell the story of craftsmanship, innovation, and passion.
FAQs
What is the life cycle of coffee?
Coffee plants take three to four years to produce cherries, and trees can yield fruit for up to 20 years. That means that the process from the seed being planted to you enjoying a cup of coffee can take years!
Are there specific beans or processes that produce a longer-lasting bold flavour?
Yes. High-altitude Arabica varieties and natural or honey processes often create bold, complex profiles that hold well over time.
How is coffee grown and processed?
Arabica coffee is typically grown in tropical highlands, harvested when ripe, and processed using washed, natural, honey, or experimental methods.
How long does it take for a coffee plant to produce fruit?
On average, a coffee tree begins producing cherries three to four years after planting.
What are the types of fermentation processes?
There are many different ways to ‘process’ coffee, extracting the seed, or ‘bean’ from the fruit of the coffee cherry. Washed, natural, and honey are the most common, though experimental anaerobic and carbonic maceration methods are also very popular.
What are the seven steps of processing coffee?
Coffee has a long and complex journey, with the main steps being planting, harvesting, processing, roasting, grinding, brewing, and serving. Of course, there are many steps involved in its transport, sale and quality control, too!