Detailed explanation of the production process and methods of coffee beans

Coffee beans are one of the common foods in our daily life. They go through a series of production processes to become the coffee we love. The following will introduce the production process and methods of coffee beans in detail.

First of all, the production of coffee beans starts with picking. When picking, choose coffee cherries that are moderately mature, bright in color, and free of pests and diseases. Generally speaking, manual picking is more precise and efficient than mechanical picking. The picked coffee cherries are then processed. There are two main methods at this stage: dry method and wet method.

The dry method involves drying the entire coffee fruit in the sun, removing the outer skin with a machine after the skin becomes crispy, and removing the remaining material through a sieve. This method is suitable for areas with a dry climate and no frost, such as Brazil and other countries. The wet method involves soaking the coffee fruit with the pulp and mucus layer (called slurry) in a pool for 24-48 hours, then using a washing device to remove the outer thick material, and finally drying the coffee beans. Coffee beans made by the wet method are usually of higher quality and acidity.

Finally, coffee beans need to be roasted to develop their unique flavor and aroma. Roasting is the process of heating raw coffee beans by placing them in a heat source. During this process, temperature, time, and roasting method will affect the taste of the coffee. Generally speaking, light roasting (such as Golden City) will retain more of the original flavor, while deep roasting (such as French or Italian) will make the taste stronger and more bitter.

In summary, picking, processing and roasting are the indispensable steps in making coffee beans. Each link has an important impact on the quality of the final product. Understanding these production processes and methods can help us better appreciate and choose coffee that suits our taste.