The secret of coffee bean production method!

Coffee is one of the most popular drinks in the world, and coffee beans are an important raw material for making coffee. Different production methods will affect the taste and mouthfeel of coffee beans. Here are some common methods for making coffee beans.

First, let's talk about the traditional roasting method. This method is the most common and oldest roasting method. In the traditional roasting method, freshly picked coffee cherries are placed in the sun to dry and turned regularly to ensure even drying. Then, the dried cherries are shelled to obtain two immature or over-mature seeds (the so-called "beans") hidden inside.

Secondly, modern industrial production methods are also widely used in large-scale production. This method usually includes mechanical harvesting, shelling, grading and packaging. Mechanical harvesting can improve efficiency and reduce manpower input, maintaining relative stability and consistency over a large range; while shelling and grading can ensure that only complete, formed and good quality coffee beans are packaged and sold.

Finally, there is a special production method called hand selection. This method is usually used for the production of high-quality coffee beans. In hand selection, the harvesters carefully select the most perfect, moderately ripe and flawless coffee cherries and shell them by hand. This ensures that only the best quality beans are retained, providing a more intense and complex taste.

In summary, different production methods will have different effects on coffee beans. Traditional roasting methods can maintain the original flavor and personalized characteristics; modern industrial production methods focus on efficiency and consistency; and hand-selected methods pursue high quality and superior taste. Regardless of the production method used, it is necessary to pay attention to selecting fresh, moderately mature and flawless coffee fruits, and to handle them properly to ensure the best quality.