Coffee bean processing: from selection to grounds

Coffee Bean Selection

The selection of coffee beans is a very important step in the coffee processing process. At this stage, farmers and buyers will select the ripe fruits on the coffee trees and only choose the best quality, most complete fruits that best meet market demand.

First, farmers carefully observe the berries on each coffee tree and pick those that appear to be more mature and have no obvious damage or signs of pests and diseases. These picked berries will undergo further screening.

Secondly, during the screening process, farmers use special tools (such as funnels) to separate beans that are not fully mature or have obvious defects (such as cracks or deformations). Only those beans with perfect appearance, bright color and uniform size can pass the initial screening.

Coffee bean peeling and fermentation

After the initial screening, the next two key steps are peeling and fermentation.

Peeling refers to removing the skin of the selected coffee cherries. This step is usually done by placing the coffee cherries in special equipment for mechanical friction to remove the skin. This ensures that the surface of the beans is clean and tidy.

The beans are then placed in a fermentation tank for fermentation. Fermentation is the process of separating the coffee pulp from the internal germ and changing the internal chemical composition of the bean through microbial action. This process is crucial to the formation of the final taste and aroma.

Washing of coffee beans

After fermentation, the next step is washing.

In the washing stage, the beans that have completed the fermentation process will be soaked in large containers and repeatedly rinsed with clean water to remove residual substances (such as pulp, mucus, etc.). At the same time, it can also help improve the overall quality and taste of the beans.

Coffee beans drying

After washing, the wet coffee beans need to be dried.

Traditionally, drying in the sun is a common method. Farmers spread the coffee beans on special drying tables so that the sun can fully shine and help the beans gradually lose moisture. This process requires attention to controlling humidity and avoiding external contamination.

Modern coffee processing plants also use mechanical equipment to speed up the drying process. By controlling the temperature and humidity, the drying time can be controlled more precisely and ensure that the beans reach the ideal moisture content.

Coffee Bean Roasting

The final stage is baking.

During the roasting process, coffee beans are exposed to high temperatures and undergo a series of complex chemical reactions that transform the green, sour beans into finished coffee with rich aroma and taste characteristics.

Different degrees of roasting (such as light, medium or dark roast) will produce coffee with different flavor characteristics. Therefore, throughout the roasting process, time, temperature and color need to be carefully monitored to ensure that the final product meets the expected taste.

Coffee grounds treatment

In the process of coffee processing, some by-products such as coffee grounds are inevitably produced.

Coffee grounds can be used for a variety of purposes. For example, they can be used as fertilizer or animal feed. In addition, in some special cases, people also reuse coffee grounds and make some creative products (such as handmade soaps, grinding materials, etc.).

In short, in the entire processing process, every link from selection to grounds is crucial. Only by strictly controlling and optimizing each step can high-quality coffee beans with excellent taste be produced.