Green coffee bean processing methods: from picking to roasting, perfectly presenting the aroma and flavor of coffee

Picking coffee beans

The quality and taste of coffee depends on the coffee beans used. Therefore, picking is the most important step in the entire process. Generally speaking, coffee cherries that are moderately ripe are considered the best choice. This means picking the cherries before they turn red but have not yet rotted.

In order to ensure high quality coffee beans, we need to hand-pick each fruit and only select fruits of similar maturity for collection. This can avoid the adverse effects of immature or over-ripe fruits on the taste.

Peeling and fermentation

Before processing freshly picked coffee beans, we need to remove the outer skin. This can be done mechanically or manually.

Next, the peeled kernels are placed in a fermentation tank and fermented under specific temperature and humidity conditions. This process usually lasts from 12 to 48 hours.

Washing and drying

After fermentation, the coffee beans need to be cleaned to remove any remaining pulp and other impurities. This can be done by washing or dry cleaning.

After washing, the coffee beans need to be dried. This process is usually done in the sun to ensure that the beans are completely dry. Drying time will vary depending on weather conditions, but generally takes a few days to a few weeks.

Screening and grading

After drying, the coffee beans are sent to a screening machine for grading. This process is mainly to separate beans of similar size, shape and density.

High-quality coffee is usually composed of larger and denser beans. Therefore, during the screening and grading process, we will remove those small particles or defective beans that do not meet the standards.

Baking

The final step is to roast the processed and well-sorted coffee beans. Roasting is one of the most important steps in the entire process that affects the taste and flavor characteristics.

When roasting, the control of temperature and time is very important. Different roasting degrees will produce different flavor characteristics, from light roasting to dark roasting, each has its own characteristics.

Once roasted, the beans need to cool and rest for a while to release their best taste and aroma.

Conclusion

Through the above processing methods, we can perfectly present the aroma and flavor of coffee beans. Each step requires careful operation and strict control to ensure that the final product meets the standards required for high-quality coffee.

Only through careful processing and serious attention to every detail can we enjoy a cup of delicious coffee with rich taste and overflowing aroma.