Analysis of the production process and methods of coffee beans

Coffee beans are one of the most common foods in our daily life. They go through a series of production processes to become the coffee we love. The following will analyze the production process and methods from three aspects: picking, roasting and grinding coffee beans.

First of all, the production of coffee beans begins at the picking stage. In the planting area, workers carefully select coffee cherries that are moderately mature and brightly colored for picking. These cherries are usually red or yellow and have a smooth and plump appearance. Next, workers peel these cherries and take out the two unfermented and unpeeled coffee beans wrapped inside. This process requires great care to ensure that the precious and fragile coffee beans are not damaged.

Secondly, after picking, the next step is to roast the coffee beans. Roasting can change the original taste and aroma of coffee beans and make them reach the best taste state. In the whole roasting process, temperature, time and firepower are very important factors. Generally speaking, the roasting process is divided into three stages: light roasting, medium roasting and dark roasting. Light roasting will make the coffee beans retain more acidity and floral aroma, which is suitable for making special flavors of coffee; medium roasting can balance the acidity and bitterness, producing a more balanced taste; and dark roasting will make the coffee beans shiny and bitter, which is suitable for making strong Italian coffee.

Finally, after picking and roasting, the coffee beans need to be crushed or "grinded". This step is to turn the hard coffee beans into fine particles that can be brewed or extracted. Depending on the different brewing methods (such as drip, pressure extraction, etc.), we can choose different degrees of fineness. Generally speaking, coarser particles are suitable for drip brewing methods, while finer particles are suitable for espresso.