The production process of coffee beans: from picking to roasting, showing the charm of aroma step by step

Picking coffee beans

The coffee bean production process begins with picking. Generally, coffee trees are picked after the berries are ripe. This process requires patience and skill, as only ripe berries can produce high-quality coffee beans. Farmers usually pick by hand to ensure that only the best quality berries are selected.

Peeling and fermentation

Once the coffee beans are picked, they need to be peeled. This step can be done by wet or dry methods. The wet process involves washing the pulp off the beans and soaking them in water to ferment. This process helps remove the mucilage that remains on the beans and makes the insides easier to extract.

Another method is the dry process, in which the whole fruit is sun-dried until dry and hard. The outer skin is then peeled off either by machine or by hand.

Rinsing and screening

After both wet and dry processing, coffee beans need to be rinsed and screened. Rinsing is to remove the remaining pulp and mucus, so as not to adversely affect the quality of the beans. Screening is to separate coffee beans of similar size, shape and color to ensure the consistency of the final product.

dry

After rinsing and screening, the coffee beans need to be dried. This process can be done by natural drying or mechanical drying. Natural drying usually requires the coffee beans to be exposed to the sun and turned regularly to ensure even drying.

Mechanical drying uses specially designed equipment to quickly remove water from the beans under controlled temperature and humidity conditions.

Shelling and sorting

Once the coffee beans are completely dry, they need to be hulled. This can be done by rolling or rubbing them to remove the outer hard shell.

The beans are then sorted by quality grade and size, with high-quality beans often separated to preserve their unique flavor and aroma.

Baking

The final step is the roasting of the coffee beans. This process is crucial to the taste and flavor of the coffee beans. Different degrees of roasting will produce coffee with different tastes and aromas.

Light roasting usually retains more of the original characteristics of the coffee beans, with characteristics such as more acidic and more floral and fruity aromas. Medium roasting will reduce the acidity, increase the sweetness, and bring a certain degree of balanced flavor. Deep or dark roasting will further reduce the acidity, while increasing bitterness and dark flavors such as cocoa.

After careful control of time and temperature, once cooled it can be packaged for sale or used to make delicious coffee.

Conclusion

From picking to the final product, every step has an impact on the final quality. Only after careful handling, careful screening and proper processing can you get a mellow coffee. Whether drinking a cup of delicious coffee or appreciating the entire production process, you can feel the unique charm of coffee beans.