The whole process of coffee bean processing: from picking to roasting, the secret of making fragrant coffee

The key moment of picking coffee beans

The processing of coffee beans begins with picking, which is the most critical step in the whole process. In coffee producing areas, there are usually special workers responsible for picking ripe coffee cherries. They will carefully observe each fruit and only choose those that are fully ripe, bright in color and smooth in skin for picking.

Pulping and fermentation

Once the picking is complete, the next step is to separate the coffee beans from the pulp. This process is usually done mechanically or manually. Regardless of the method used, the goal is to completely remove all external matter and retain the whole and clean coffee bean inside.

Subsequently, there will be a layer of sticky substance - mucus layer - on the separated coffee beans. In order to remove this layer of mucus and further enhance the taste and flavor characteristics, the coffee beans need to be fermented. The fermentation time and temperature need to be precisely controlled, during which microorganisms will break down the protein and sugar in the beans, thus producing the unique flavor of coffee.

Washing and drying

After fermentation is complete, the coffee beans need to be thoroughly cleaned. This process can be done using either the washed method or the dry method. The washed method removes residual substances by soaking the coffee beans in water and stirring them repeatedly. The dry method, on the other hand, involves spreading the coffee beans on a flat surface to dry.

Regardless of the method used, the ultimate goal is to ensure that the coffee beans are completely dry and free from any external contaminants. Only in this way can high-quality coffee be produced in the subsequent processing stages.

Sorting and filtering

Once the cleaning and drying are completed, the next step is to sort and select the coffee beans. According to different varieties, origins and taste requirements, workers will distinguish each batch of coffee beans and select the beans with the best quality, uniform size and perfect appearance.

This process requires experienced professionals to operate, they will carefully examine each coffee bean and evaluate it according to its color, size, shape and other characteristics. Only through a rigorous screening process can the final processed coffee be ensured to have excellent quality.

Roasting: giving coffee beans a mellow flavor

After the previous steps, the coffee beans have become clean, complete and have a certain flavor. However, in order to really make them emit a rich and mellow flavor, they still need to be roasted.

Roasting is a delicate and complex process during which both temperature and time need to be precisely controlled. Normally, high temperatures evaporate the water inside the coffee beans and produce gas, which also causes chemical reactions to form special flavor substances.

Different degrees of roasting will bring different tastes and flavors. Light roasting will make the coffee retain more of the original characteristics of the origin and have bright acidity. Deep roasting will make the coffee beans have a stronger caramel flavor and bitterness.

Conclusion

From picking to roasting, each link has an important impact on the quality of the final coffee. Only through careful processing and strict control can we create a mellow and delicious coffee with a unique flavor.

Whether in fruit selection, fermentation process or screening and sorting, professionals play a key role. They use their experience and technology to make every coffee bean perfect.

Therefore, when enjoying a cup of delicious coffee, please remember that there are countless efforts and wisdom hidden behind it. Let us feel this gift from nature together!