The coffee bean production process: from cultivation to roasting

The coffee bean production process: from cultivation to roasting

Coffee is one of the most popular beverages in the world, and coffee beans are the key raw material for making coffee. From cultivation to roasting, the entire production process requires multiple steps. This article will introduce these steps in detail and explore their impact on the quality of the final product.

1. Cultivation of coffee beans

Coffee plants are usually grown at high altitudes because these areas have suitable climate and soil conditions. Growers select the right varieties of coffee trees and ensure they are provided with adequate sunlight, water, and nutrients.

When ripe, coffee cherries turn red or yellow and have a sweet taste. At this point, farmers pick the cherries by hand or by machine.

2. Peeling and fermentation

When picked, the fruit contains two internal seeds called "beans". The fruit is first peeled to remove the outer pulp.

After the skins are removed, the beans need to be fermented. This process helps remove any remaining pulp and improves the flavor of the beans. Farmers place the beans in shallow trays or tanks and allow them to ferment at a specific temperature.

3. Wash and dry

After fermentation is complete, the beans need to be washed to remove any remaining residue. Farmers place them in a sink and rinse them thoroughly with clean water.

The beans then need to be dried, and farmers usually spread them out on large platforms and leave them in the sun for several days to ensure they are completely dry.

4. Shelling and grading

Once completely dried, the outer layer of the coffee bean is sloughed off to form a hard shell (called "hulling"). This removal of the outer layer can be done by machine or by hand.

Next comes the grading process. Farmers sort the beans based on factors such as size, shape and color. Large, high-quality beans are considered premium products, while small beans are used to make low-end coffee.

5. Baking

Roasting is one of the most important steps in the coffee bean production process. It determines the flavor and aroma of the coffee.

During the roasting process, coffee beans are subjected to high temperatures. As the temperature rises, the water inside the coffee beans begins to evaporate and chemical reactions occur. These reactions cause changes in the internal structure and chemical composition of the coffee beans.

Different degrees of roasting produce coffee with different flavor characteristics. Light roasts are usually sour and floral, while dark roasts are more bitter and have rich chocolate or nutty flavors.

Summarize

From cultivation to roasting, each link plays an important role in the quality of the final product. Growers need to select suitable varieties and provide good conditions to cultivate healthy plants; peeling, fermentation, washing and drying steps help improve the flavor of coffee beans; and the roasting process determines the taste and aroma of the final coffee.

For coffee lovers, understanding these production processes can not only increase their appreciation for coffee, but also help them better choose coffee that suits their taste.