Coffee Seeds for Today

I’ve never given too much thought to the fact that what we call coffee beans are really, technically, seeds. More on that later.

I’ve been reading a lot of John C. Maxwell’s writings lately. During my coffee and morning pages time today, I jotted down some “magic coffee seeds” I discovered concerning dealing with other people.

Least Important Word - “I”

Most Important Word - “We”

2 Most Important Words - “Thank you.”

3 Most Important Words - “All is forgiven.”

4 Most Important Words - “What is your opinion?”

5 Most Important Words - “You did a great job.”

6 Most Important Words - “I want to understand you better.”

“Bummer. Seems I have more work to do. I need another cup of coffee.”

Ciao!

If you have time for another cup of insight, below is a very brief explanation I found on Taylor Lane’s Organic Coffee’s website.

The coffee cherry is a small, fleshy fruit that typically turns red when it’s ripe. Sometimes coffee cherries look like little purple fruits, and sometimes they take on a yellowish hue.

They grow on tall shrubs and bushes that look like a berry bush. They have dark green, waxy leaves. It usually takes about one year to start flowering, then at least another year for a newly planted tree to begin bearing fruit.

Pick a coffee cherry, remove the husk, and you’ll find an inner layer of pulp.

Peel apart that pulp and you’ll find one of two things inside: two coffee seeds with flat sides that look like typical coffee beans … or … one single round bean also referred to as a peaberry.

Less than 10% of all coffee cherries contain a peaberry. It is much more common for the fruit to produce two flat beans instead. Regardless of whether there’s one seed or two, each bean gets removed from the fruit, dried out, and roasted. At which point you can grind them and put them into your French press or Moka pot.