Analysis of the whole process of coffee bean processing

Analysis of the whole process of coffee bean processing

Coffee is one of the most popular drinks in the world, and coffee beans are an important raw material for making coffee. Before you can enjoy delicious coffee, it goes through a series of complex processing steps. This article will focus on the entire process of coffee bean processing and analyze each link in detail.

Picking and processing

First, coffee cherries of suitable maturity need to be selected for picking. This is usually done by experienced farmers, who pick the cherries when they are fully ripe. After picking, the cherries are sent to the processing station.

At the processing station, the picked fruits are first screened and washed. Fruits that do not meet the standards or have defects are screened out and rinsed with water to remove surface dirt.

Peeling and fermentation

Next comes the peeling stage. Traditionally, the outer peel is peeled off manually or mechanically to expose the inner part called the "germ".

The exposed germ is then fermented in a fermentation tank. This process is very important as it affects the flavor and aroma of the coffee beans. Fermentation time usually takes 24 to 48 hours, depending on the type of coffee beans and the desired flavor.

Wash and dry

After fermentation is complete, the coffee beans need to be washed to remove the pulp residue. This can be done by either washing or wet processing.

The washed method is to put the coffee beans in a large container and rinse them thoroughly with water until the pulp residue is completely removed. The wet method is to soak the coffee beans in water for a period of time to allow them to ferment naturally and remove the pulp.

The washed beans then need to be dried. The traditional method is to lay them out in the sun for several days, turning them regularly to ensure even drying.

Baking

When the coffee beans are completely dry, the next step is the most critical step - roasting. This process will give the coffee beans their unique flavor and aroma.

Roasting time and temperature are key factors in determining the flavor of coffee beans. Generally speaking, lighter roasting will retain more of the original coffee bean characteristics, while darker roasting will produce a stronger and more bitter taste.

Cooling and packaging

After roasting, the coffee beans need to be cooled. This can be achieved by placing them in a well-ventilated environment with a comfortable temperature.

The final step is packaging. Freshly roasted coffee beans need to be sealed to maintain their freshness and prevent exposure to air which may cause quality degradation.

Conclusion

The above is an analysis of the entire process of coffee bean processing. From picking to packaging, each link has an important impact on the final quality. Only through careful handling and processing can delicious coffee with a strong taste and rich fragrance be produced.