Coffee bean production process: from picking to roasting, perfect presentation of mellow and rich aroma

pick

The coffee bean production process begins with picking. Generally speaking, coffee beans are picked when they are at their best maturity. Farmers will carefully observe the berries on the coffee trees, waiting for them to gradually change from green to red. When the berries appear bright red, they are ripe.

deal with

Once the coffee beans are picked, the next step is to process them. The skin and pulp must first be removed from the beans. This process is often called dehulling or peeling the outer layers.

There are two main ways to accomplish this step: dry and wet.

Dry method:

In the dry process, freshly picked coffee beans are left in the sun for a few days to remove moisture and make the outer layer easier to peel. Mechanical equipment is then used to separate the outer layer from the kernel.

Wet method:

Unlike the dry method, in the wet process, freshly picked coffee beans are immediately soaked in water to soften the pulp, which is then separated from the kernel using mechanical equipment.

Fermentation

Whether using dry or wet processing, the next important step is fermentation. This process helps remove the mucilage inside the coffee bean and gives it a special flavor.

In the dry process, the coffee beans are naturally fermented while drying in the sun, while in the wet process, the coffee beans are placed in water for an artificially controlled fermentation process.

Baking

After being picked, processed and fermented, coffee beans need to be roasted to fully develop their aroma and flavor. Roasting is a critical step that determines the characteristics of the final product.

Baking usually includes the following stages:

1. Preheating: Add coffee beans to the preheated equipment and gradually increase the temperature to the appropriate roasting temperature.
2. Drying: Evaporating the water from the coffee beans at the appropriate temperature.
3. First crack: When the coffee beans reach a certain temperature, they will make a sound similar to a popping sound. This indicates that the coffee beans begin to release carbon dioxide.
4. Second Crack: As the heat continues, the coffee beans crack again. This is a critical moment that determines the final roast degree and flavor characteristics.
5. Cooling: Rapidly cooling the coffee beans that have completed the roasting process to stop their further changes.

Summarize

From picking to roasting, each step has an important impact on the aroma and rich taste of the coffee. Only by carefully handling and mastering the skills and experience in each link can we produce coffee beans of perfect quality. Whether you like a strong taste or a mellow taste, coffee lovers can find their favorite flavor in this process.