Individually, the coffee beans that have just ripened on one of our conservatory-grown plants are relatively small, but 10 would be enough to make a tasty cup.
First, we remove the juicy outer skin then penetrate an inner envelope to release the twin beans.
Then there is the washing, drying, roasting and grinding before any kettle is boiled – a palaver, but satisfying.
That is not happening with our first batch because we’ve gone for the other option of sowing to raise more plants.
Experience dictates that after a month in the propagator at 20 Celsius the first shoots will appear. The hot drink can wait a little longer!