From coffee cherry to coffee bean: the magic of roasting

From coffee cherry to coffee bean: the magic of roasting

Coffee, one of the most popular beverages in the world, has a magical and complex process behind it. From coffee fruit to coffee beans, it needs to go through multiple steps and delicate processing to present the aroma and taste we are familiar with. This article will take you into this magical roasting process.

1. Coffee Cherry Picking and Processing

A perfectly ripe coffee cherry is the first step to making premium coffee beans. As farmers carefully pluck these bright red or yellow berries from the hillsides, they choose to collect only the best, ripest ones.

Next, the picked coffee cherries need to be processed to remove the outer layer of thick and sweet fruit that is not ideal for making high-quality coffee. Common methods are washing or wet and dry processing.

2. Peeling and fermentation

Once the outer layer of the coffee cherry is removed, what remains are the seeds known as “coffee beans.” These seeds go through a fermentation process to improve their taste and flavor.

During the fermentation process, the coffee beans are placed in specific containers and frequently turned to ensure even fermentation. This process usually lasts about 24 to 48 hours, depending on the desired flavor.

3. Wash and dry

After fermentation is complete, the coffee beans need to be washed to remove residues and unnecessary matter. This can be done in water or wet or dry ways.

Next, the washed coffee beans need to be dried. This step is very important because humidity has a huge impact on the final roasting result. Generally speaking, drying in the sun for several days is the best method.

4. Baking

When all the preliminary work is completed, the next step is the most critical and challenging step - baking.

Roasting is the process of heating coffee beans to high temperatures to cause chemical changes inside them and produce aroma and flavor. This process requires precise control of time and temperature to ensure that the coffee beans reach the desired roasting degree.

Different roasting degrees bring different flavor characteristics. Light roasting usually retains more of the original coffee cherry's acidity and floral aroma, while dark roasting produces a richer, bitter taste.

5. Cooling and packaging

Once the ideal roasting process is completed, the coffee beans need to be cooled to stop the internal chemical reactions and avoid further deepening of color and flavor.

The last step is to package the cooled coffee beans. Usually, high-quality coffee beans are sealed in an oxygen-free environment to maintain their freshness and extend their shelf life.

Conclusion

From picking to packaging, every step has an important impact on the final quality. Only after these complex and delicate processes can coffee beans show their unique flavor and aroma. I hope that through the introduction of this article, you have a deeper understanding of the magical roasting process from coffee fruit to coffee beans.