Procedures required for processing coffee beans

Coffee bean processing procedures

The processing of coffee beans is a complex and delicate process that requires multiple steps to finally make the coffee we love. This article will focus on the procedures required to process coffee beans and introduce the steps and key points of each step in detail.

pick

Picking is the most critical step in the entire processing process. At the right time, farmers carefully select coffee cherries of suitable maturity and good quality for picking. They usually choose to pick in the morning or at night when the temperature is lower to ensure that the cherries remain fresh and intact.

During the picking process, farmers need to carefully twist the fruits that have reached the standard of maturity from the trees by hand and quickly put them into baskets or bags. This can avoid damage to the fruits and transport them to the next link as soon as possible.

Peeling and fermentation

Once a sufficient number of coffee cherries have been collected, the next stage is peeling and fermentation. First, the farmer will put the coffee cherries into a peeling machine to remove the outer skin and pulp. This step can be done using either a wet or dry method.

In wet processing, the beans are soaked in water and then the pulp is removed by rubbing and washing, while dry processing involves drying the beans directly in the sun and removing the outer layer manually or mechanically.

Regardless of the method used, the subsequent fermentation process is essential. Fermentation helps improve the taste and flavor characteristics of coffee beans. Generally, after 12 to 48 hours of fermentation, farmers will wash and select the coffee beans.

Baking

Roasting is one of the most important and challenging steps in the coffee processing process. It directly affects the flavor, aroma and taste of the final coffee product.

Before roasting, farmers need to sort and grade the coffee beans that have been cleaned and meet standard quality requirements. This ensures that coffee beans in the same batch have similar characteristics, making it easier to control during the roasting process.

The time and temperature of roasting are key factors. Generally speaking, high temperatures and longer roasting times will result in darker coffee beans with a strong bitter flavor, while low temperatures and shorter roasting times will produce lighter coffee with a higher acidity.

Cooling and packaging

After roasting, the coffee beans need to be adequately cooled to maintain their freshness and stability. This can be achieved by placing the beans in a well-ventilated and moisture-free environment.

The final step is packaging. In order to maintain the quality of the coffee beans, they are usually taste tested before packaging to ensure that there are no foreign smells or contaminants.

Once the coffee beans pass the test, farmers will pack them into bags or containers of appropriate size and material and seal them to prevent external factors such as air and moisture from affecting them.

Summarize

The above are the main procedures required for processing coffee beans. From picking to packaging, every link requires farmers to carefully operate and control. Only through a strict processing process can high-quality coffee with a unique taste be produced.

At the same time, consumers should be aware of these procedures when enjoying coffee and respect the hard work of farmers.