The cup of brew that leaves millions across India relaxed on a busy working day has strong south Indian roots. Grown in the hilly regions of southern India, the Robusta variety of coffee is India’s most abundant produce.

For the instant coffee to be just a push-button away at the office there is an entire army of skilled specialists that has to burn the midnight oil. Several months of preparation go into making the Georgia coffee available at the push of the button and the experts for the coffee business of Coca-Cola work in different parts of the globe.

The best coffee bean is identified from the Robusta and Arabica produce from coffee plantations. The berries are plucked when they are ripe and red in colour. The early steps of processing of the beans begin soon after they are plucked. Each of those berries have the pulp removed leaving behind a shell, which encloses the bean. When the shell is removed, two coffee beans come out.

The bean is then sorted for size and colour and sent to the labs for testing. Samples from different origin are kept separately so that they can be identified. The bean first passes through a series of physical tests of colour, size, number of defects and others so that its grading is done. Once these checks are carried out, the beans are ready for roasting so that its aroma, acidity and other sensorial qualities can be put to test in the hands of expert coffee tasters, who understand the Georgia blend.

Preparing the right taste for the cup is in the hands of the coffee taster. As the expert goes about tasting all the options before him, he has to decide what, in the eyes of the consumers, will make the perfect brew. To ensure consistency, the coffee taster decides to blend two variants of the coffee to prepare the final product.

Several factors are considered while preparing the blend. Since coffee is an agricultural produce, the production in a particular year may not be sufficient. For those who are used to the Georgia taste, it may not matter. The right blend makes sure that the coffee taster can prepare a taste that can be mildly tinkered with without the consumer realising the difference.

In the labs, a team of coffee tasters roast the coffee and grind it to prepare for the tasting session. As each brew is prepared, the taste of the freshly ground coffee powder passes through the palette of the experts. For different sensorial qualities, the grading system is repeated, this time keeping the taste in mind.

Ethiopian coffee in considered the best in the world but if now blended with coffee of different origin, it could cost a fortune for its consumers. That is why the blending process is considered very important for to meet the expectations of consumers.

After the samples for different grades of coffee are identified, it is time for roasting of the coffee bean at specialised plants. It needs great care and supervision because anything short of the perfect roast could spoil the taste of the cup.

Under roasted coffee bean could end up tasting a little bitter on the tongue when it comes out of the vending machine. That will not quite be to the liking of Indians. The over roasted coffee makes the bean secrete volatile oils, which settle on the bean. When that bean is ground in the vending machine, it chokes the outlet for the coffee, impacting the taste of your favourite cup.

After roasting the coffee bean is ready to be packed to be sold to consumers. Coffee houses, offices, restaurants grind this coffee bean instantly because it must be consumed within 3-4 days of the packaging being opened for grinding. If the beans are stored in the open for longer, the process of oxidization could impact the taste of the coffee.

The entire process from sourcing of the bean to reaching to the consumer can take an average of 9-10 months.

Surely, everyone deserves a cup or two of Georgia coffee after each day of hard work!