The life cycle of a cup of coffee - A.J. Jacobs

00:05:05
https://www.youtube.com/watch?v=M0VWroX0gZA

概要

TLDRMaking a cup of coffee is a complex global process involving numerous workers at each stage. It begins with harvesting coffee cherries by hand in Colombian farms, where workers face tough conditions and low wages. The cherries are processed, sorted, and dried before being shipped worldwide. Upon reaching destinations like the US, they are roasted and packaged before finally being delivered to cafes. This intricate supply chain highlights the labor-intensive nature of coffee production and the importance of valuing the workers involved.

収穫

  • 🌍 Coffee production is a global process.
  • 👨‍🌾 Harvesters work in tough conditions in Colombia.
  • 🛠️ Coffee cherries are processed by hand and machine.
  • 🚢 Coffee beans are shipped worldwide.
  • 🔬 Quality control is performed by Q-graders.
  • 🔥 Beans are roasted to develop flavor.
  • 📦 Coffee is packaged for delivery.
  • 🚚 Logistics teams manage distribution routes.
  • 👩‍🏫 Baristas serve coffee in cafes.
  • 🙌 Value the people who make coffee.

タイムライン

  • 00:00:00 - 00:05:05

    The journey of making a cup of coffee starts in places like Pitalito, Colombia, where family farms cultivate Coffea trees. The berries, known as coffee cherries, are harvested by hand due to uneven ripening. Laborers work long hours for low wages, delivering the cherries to a wet mill for processing. The processing involves separating the seeds from the fruit, fermenting, washing, and drying them. Once dried, the beans are further sorted and graded by professionals, known as Q-graders, who ensure quality for shipment. This intricate process involves numerous workers and machines before the beans can be exported globally, particularly to the U.S.

マインドマップ

ビデオQ&A

  • Where does coffee originally come from?

    Coffee was first domesticated in Ethiopia.

  • What is done to coffee cherries after harvesting?

    They are delivered to a wet mill to separate seeds from the fruit.

  • How are coffee beans treated before they are shipped?

    They are sorted by size, density, and color at a mill and graded by Q-graders.

  • What happens to coffee beans during roasting?

    They are heated and stirred to release oil, transforming them into brewable beans.

  • How is coffee delivered to consumers?

    It is packed in bags and distributed to cafes and stores by delivery vans.

  • How many people are involved in the coffee production process?

    It takes hundreds of people from farm to cup.

  • What are the working conditions like for coffee harvesters?

    Many work for low pay and in dangerous conditions.

  • What should consumers remember about coffee production?

    We should value the people who make coffee as much as the final product.

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オートスクロール:
  • 00:00:07
    How many people does it take to make a cup of coffee?
  • 00:00:12
    For many of us, all it takes is a short walk and a quick pour.
  • 00:00:16
    But this simple staple is the result of a globe-spanning process
  • 00:00:21
    whose cost and complexity are far greater than you might imagine.
  • 00:00:26
    It begins in a place like the remote Colombian town of Pitalito.
  • 00:00:31
    Here, family farms have clear cut local forests to make room
  • 00:00:36
    for neat rows of Coffea trees.
  • 00:00:39
    These shrub-like plants were first domesticated in Ethiopia
  • 00:00:43
    and are now cultivated throughout equatorial regions.
  • 00:00:47
    Each shrub is filled with small berries called "coffee cherries."
  • 00:00:52
    Since fruits on the same branch can ripen at different times,
  • 00:00:56
    they’re best picked by hand,
  • 00:00:59
    but each farm has its own method for processing the fruit.
  • 00:01:02
    In Pitalito, harvesters toil from dawn to dusk at high altitudes,
  • 00:01:08
    often picking over 25 kilograms per shift for very low wages.
  • 00:01:14
    The workers deliver their picked cherries to the wet mill.
  • 00:01:18
    This machine separates the seeds from the fruit,
  • 00:01:21
    and then sorts them by density.
  • 00:01:23
    The heaviest, most flavorful seeds sink to the bottom of the mill,
  • 00:01:27
    where they’re collected and taken to ferment
  • 00:01:30
    in a tub of water for one or two days.
  • 00:01:33
    Then, workers wash off the remaining fruit and put the seeds out to dry.
  • 00:01:38
    Some farms use machines for this process,
  • 00:01:41
    but in Pitalito, seeds are spread onto large mesh racks.
  • 00:01:46
    Over the next three weeks, workers rake the seeds regularly
  • 00:01:50
    to ensure they dry evenly.
  • 00:01:52
    Once the coffee beans are dry,
  • 00:01:54
    a truck takes them to a nearby mill with several specialized machines.
  • 00:01:59
    An air blower re-sorts the seeds by density,
  • 00:02:03
    an assortment of sieves filter them by size,
  • 00:02:06
    and an optical scanner sorts by color.
  • 00:02:09
    At this point, professionals called Q-graders select samples
  • 00:02:13
    of beans to roast and brew.
  • 00:02:16
    In a process called "cupping," they evaluate the coffee’s taste, aroma,
  • 00:02:21
    and mouthfeel to determine its quality.
  • 00:02:24
    These experts give the beans a grade, and get them ready to ship.
  • 00:02:28
    Workers load burlap sacks containing up to 70 kilograms
  • 00:02:33
    of dried and sorted coffee beans onto steel shipping containers,
  • 00:02:37
    each able to carry up to 21 metric tons of coffee.
  • 00:02:42
    From tropical ports, cargo ships crewed by over 25 people
  • 00:02:47
    transport coffee around the world
  • 00:02:49
    But no country imports more coffee than the United States,
  • 00:02:54
    with New York City alone consuming millions of cups every day.
  • 00:02:59
    After the long journey from Colombia to New Jersey,
  • 00:03:02
    our coffee beans pass through customs.
  • 00:03:04
    Once dockworkers unload the container,
  • 00:03:07
    a fleet of eighteen-wheelers transport the coffee to a nearby warehouse,
  • 00:03:12
    and then to a roastery.
  • 00:03:14
    Here the beans go into a roasting machine, stirred by a metallic arm
  • 00:03:19
    and heated by a gas-powered fire.
  • 00:03:22
    Nearby sensors monitor the coffee’s moisture level, chemical stability,
  • 00:03:26
    and temperature, while trained coffee engineers manually adjust these levels
  • 00:03:31
    throughout the twelve-minute roasting cycle.
  • 00:03:34
    This process releases oil within the seed,
  • 00:03:37
    transforming the seeds into grindable, brewable beans
  • 00:03:41
    with a dark brown color and rich aroma.
  • 00:03:45
    After roasting, workers pack the beans into five-pound bags,
  • 00:03:49
    which a fleet of vans deliver to cafes and stores across the city.
  • 00:03:54
    The coffee is now so close you can smell it,
  • 00:03:57
    but it needs more help for the final stretch.
  • 00:04:00
    Each coffee company has a head buyer
  • 00:04:03
    who carefully selects beans from all over the world.
  • 00:04:06
    Logistics teams manage bean delivery routes,
  • 00:04:09
    and brave baristas across the city serve this caffeinated elixir
  • 00:04:14
    to scores of hurried customers.
  • 00:04:17
    All in all, it takes hundreds of people to get coffee to its intended destination—
  • 00:04:22
    and that’s not counting everyone maintaining the infrastructure
  • 00:04:26
    that makes the journey possible.
  • 00:04:28
    Many of these individuals work for low pay in dangerous conditions—
  • 00:04:32
    and some aren’t paid at all.
  • 00:04:35
    So while we might marvel at the global network behind this commodity,
  • 00:04:39
    let’s make sure we don’t value the final product
  • 00:04:42
    more than the people who make it.
タグ
  • coffee
  • production
  • Colombia
  • harvesting
  • roasting
  • global supply chain
  • workers
  • quality
  • delivery
  • caffeine