Do you know what are the parts of a coffee cherry and why is it important to process it?

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What we are looking to obtain from a coffee cherry are its seeds, for this we must pulp and remove all the layers that surround the grain, but depending on how and when you remove those layers for fermentation, this will be a process or another. 


The coffee cherry has 5 layers before reaching the bean:

The first is the skin of the cherry called exocarp, which is green in color until it ripens and turns red, yellow, orange or even pink, depending on the variety. 


Underneath the skin of each cherry is a thin layer called the mesocarp, also known as pulp, followed by a layer known as mucilage, and these are the most sugar-rich layers of the cherry, which are of vital importance to the fermentation process. 


Once we have removed the first 3 layers we find a husk similar to paper, which we call parchment or endocarp which is removed in the threshing process and as the last layer before reaching the coffee seeds we have the silver skin or silverskin, which is removed from the bean in the roasting process and is known as chaff.

If you want to learn much more about specialty coffee, its origin, processing and roasting, we invite you to enroll in our SCA Barista Basic course, where in addition to a comprehensive introduction to coffee, we teach you how to make a perfect and consistent espresso and latteart extraction.



Recommended course link:

https://nomadcoffee.es/products/sca-barista-basico

Frequently Asked Questions

What do I need to register for the barista workshops?

You just need to be eager to learn about the world of specialty coffee. It is not necessary to have previous experience as a barista.

Do you offer more advanced barista training?

Yes, we offer advanced barista training options for those who wish to deepen their knowledge of specialty coffee. In our Academy section "For Baristas" you will find all of our course offerings.

What topics are covered in the free courses?

The course covers topics on the cultivation and processing of specialty coffee, techniques for the elaboration of a good espresso, tips for a good milk emulsion, as well as practical recommendations for different types of methods.

Do I need to have my own coffee machine to learn to be a barista?

It is not strictly necessary, the world of coffee is very diverse and is not only focused on the preparation of espresso, however, having one will allow you to apply the techniques taught in a practical way.

What are SCA courses and diplomas?

These courses are designed for coffee professionals, where you will not only receive complete training with advanced content in the world of specialty coffee and high-level practical exams, but you will also have the opportunity to obtain a certificate internationally endorsed by the Specialty Coffee Association as a barista.