Analysis of coffee bean roasting process

Coffee bean roasting is a process in which coffee beans are heated and processed to achieve the desired flavor and aroma. The roasting process includes several key steps: raw material selection, cleaning and peeling, drying, sorting and screening, and roasting.

First of all, when choosing coffee beans, the type and origin will affect the final taste. Different types of coffee have different flavor characteristics, such as Arabica is smoother and more delicate, while Robusta is richer and more bitter. In addition, coffee produced in different regions will also vary due to factors such as soil conditions.

Next comes the washing and peeling stage. This step is to remove the pulp and other impurities and retain the pectin layer inside that contains fermentation substances. Then peeling off the "liquid gold" - "honey beans" containing two whole coffee beans stuck together and covered with a layer of sweet and sticky substances.

Drying is to reduce the moisture content of coffee beans so that they can be better stored and transported. The traditional drying method is to dry the coffee beans in the sun, which allows them to gradually lose moisture. The modern method uses mechanical equipment for drying, which is faster and more stable.