02.10.2025 10:51
The journey of coffee from the field to the cup, tasting techniques, and the production process are brought to the screen with this program. In the first episode, coffee expert Yunus Çakmak shares the intricacies of the coffee world with the viewers.
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The new program "Barista Guru," which offers enjoyable and informative content for coffee lovers, invites viewers into the magical world of coffee. In the first episode of the program, coffee tasting expert Yunus Çakmak explains in detail the journey of coffee from the farm to the cup, the production process, and tasting techniques.
"GROWN IN DIFFERENT CLIMATES WITH DIFFERENT PROCESSES"
Coffee is grown in different regions of the world depending on natural conditions such as climate, soil structure, and altitude. These differences directly affect the processing methods of coffee. Çakmak states that while both washed and natural processes are applied in Ethiopia, six harvests have been observed in Colombia, and he expresses that he has studied many different processing methods in various countries.
INTERNATIONAL SUCCESS IN TANZANIA
Yunus Çakmak, who states that he has specialized in processes beyond coffee harvesting, reports that he continues his work in Tanzania and Colombia. Çakmak emphasizes that he has achieved international success by winning awards for his processing work in Tanzania.
"98% OF WHAT YOU SEE AND HEAR ABOUT COFFEE HARVESTING IN TURKEY IS A LIE!"
Çakmak, who says, "The common sayings that coffee only grows in hot climates or depends on different climatic conditions are not true," points out that the most critical factors in coffee cultivation are soil structure and altitude. Sharing his experiences, Çakmak states that he personally participated in coffee harvesting activities at high altitudes in Burundi and Guatemala and closely observed the production processes in these regions.
"‘COFFEE IS DRIED IN GREENHOUSES AFTER WASHING’ – NO!"
Coffee tasting expert Yunus Çakmak draws attention to common misconceptions about coffee and issues an important warning: "The statements that coffee is dried in greenhouses after washing are not true." Çakmak emphasizes that the drying process of coffee varies greatly depending on the region and climate. In regions with humid climatic conditions, coffee beans are carefully dried in ovens to reach the ideal moisture level. The coffee fruits that emerge during this process are not considered waste but are used as fuel; thus, the production process transforms into an efficient and environmentally friendly cycle. Ultimately, when the coffee beans reach the desired moisture level, they are meticulously separated from their outer layers and prepared to reach your cup.
"I USED NAIL POLISH TO ENSURE THE RIGHT COFFEE WAS HARVESTED"
Coffee tasting expert Yunus Çakmak shares an interesting method he uses to prevent workers from picking the wrong beans during the harvesting of ripening coffee. Çakmak states that he has workers apply nail polish to their nails to mark the color of the correctly ripened coffee and instructs them to only collect coffee of that specific color. Because coffee that does not have the right sugar content cannot achieve the desired aroma and flavor profile, no matter how carefully it is processed.
Additionally, for some coffee varieties, Çakmak mentions that he ferments coffee by letting it sit with fruits like pineapple, strawberry, and peach for a certain period. However, he emphasizes that this method is not suitable for every type of coffee and highlights the importance of preserving naturalness during the fermentation process and managing it with great care.
In light of this valuable information he provides about coffee production and processes, you can also watch the video featuring Yunus Çakmak's narration and experiences. You can access the first episode of the program here and discover the journey of coffee from farm to cup with your own eyes.
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