Coffee bean production process: from picking to roasting, taste the aroma step by step!

Coffee is one of the most popular drinks in the world, and coffee beans are the key raw material for making coffee. From picking to roasting, each step has an important impact on the final coffee taste.

First of all, picking is the most critical step in the whole process. Coffee cherries of different maturity will produce beans with different flavor characteristics. Therefore, when picking, you need to carefully select cherries with moderate maturity, good color, and no pests or other damage.

Next, the beans are peeled and fermented. These steps help remove the pulp and make the beans easier to handle and extract aroma substances through microbial fermentation. The length of fermentation time and temperature control will affect the final taste.

Next, the beans are either washed or dry processed. The washed method is usually used to produce light and clear-tasting coffee beans, while the dry method is more suitable for creating rich and complex flavors. Regardless of which method is used, the beans need to be dried to the appropriate moisture content at this stage.

The beans are then roasted. Roasting is the process of heating the green beans to a specific temperature to cause chemical changes within them. Different degrees of roasting produce beans with different flavor characteristics. Light roasts produce bright, acidic coffee, while dark roasts produce a rich, bitter taste.

Finally, they are cooled and packaged. During the cooling process, the coffee beans need to be cooled quickly to maintain their freshness and aroma. They are then sealed in an oxygen-free environment to prevent oxidation and moisture from entering.

From picking to roasting, each step has an important impact on the final quality. Only by carefully controlling each link and using high-quality raw materials can we produce high-quality coffee with rich aroma and taste.