Coffee Cherry Structure: Decoding the Bean’s Shape and Structure

Coffee Cherry Structure: Decoding the Bean’s Shape and Structure

Coffee is one of the most popular drinks in the world, and coffee beans are an important raw material for making coffee. Understanding the morphology and structure of coffee beans is crucial to a deep understanding of their characteristics and quality. This article will focus on coffee cherries and analyze and explain the key parts they contain.

Exocarp

First, let's look at the external structure of the coffee cherry. Each ripe coffee cherry is usually composed of several different layers of tissue. The outermost layer is the red crispy skin called the exocarp or "cherry". This layer is mainly composed of cellulose and lignin, and is rich in organic acids, dextrins and various nutrients.

Inner flesh

After peeling off the outer peel, we will find a sticky, juicy, light yellow or white inner substance, which is the inner pulp (meSOCarp). The inner pulp has a high water content and is rich in fructose, glucose and acid substances. This layer not only provides nutrients for coffee beans, but also has an important impact on its taste and flavor.

Mucus layer

Below the inner pulp, there is a mucilage layer (parchment layer), also known as "parchment". This thin and transparent tissue is mainly composed of cellulose and hemicellulose, and is rich in various organic acids. The mucilage layer protects the coffee beans, prevents external moisture from entering and reduces damage to the internal structure.

Silver Skin

After peeling off the mucilage layer, we will find a silvery, fragile and brittle shell called silver skin. This film is mainly composed of cellulose and is rich in various organic compounds. Although the silver skin has no direct effect on the quality of coffee, it will produce a burnt aroma during the roasting process and may cause small cracks on the surface of the coffee beans.

Endocarp

After peeling off the silver skin, we finally reach the heart of the coffee bean. The endocarp is a hard outer shell that completely surrounds the coffee bean. This layer is mainly composed of cellulose and lignin, and is rich in various organic acids and fatty substances. The endocarp protects the coffee bean from the external environment.

Endosperm

Finally, let's look at the most important part of the coffee bean - the endosperm. The endosperm is the nutrient-rich tissue in the coffee bean, which occupies most of the entire endocarp space. The endosperm is mainly composed of proteins, carbohydrates and oils, and also contains a variety of organic acids, bitter substances and aroma compounds.

Summarize

By analyzing the structure of coffee cherries, we can better understand the relationship between the morphology and organization of coffee beans. Each part plays an important role in producing a specific flavor and quality of coffee. A deeper understanding of the structure of coffee beans will help us better appreciate and taste this delicious drink.