Coffee bean production methods: traditional roasting, cold brewing, hand brewing, how much do you know?

Coffee is a widely loved drink around the world, and coffee beans are an important raw material for making coffee. According to different production methods, coffee beans can be divided into three types: traditional roasting, cold brewing and hand brewing.

Traditional roasting is the most common method of production. In this process, freshly picked coffee berries are peeled, fermented, washed and other steps to obtain unroasted green beans. Then, the green beans are placed in a large furnace for high-temperature roasting. During this process, the internal moisture gradually evaporates and a chemical reaction occurs, making the taste more intense. The coffee beans after this treatment usually appear dark brown or black, and have a spicy or chocolate-like aroma.

Compared with traditional roasting, cold brewing uses a completely different method to extract the essence of coffee. In this process, instead of using high temperature, coarse or fine beans of varying sizes are mixed with cold water and then slowly soaked for several hours or even overnight. Finally, the coffee grounds are filtered out through a filter or gauze, and the remaining liquid is the cold brew coffee. The coffee produced in this way has a relatively soft taste and is rich in acidity and floral aroma.

Hand-poured coffee is a method that focuses on details and skills. In this process, the ground green beans are placed in a specially designed hand-poured device and soaked with an appropriate amount of hot water. The extraction time and flavor intensity are controlled by adjusting factors such as water temperature, pouring speed, and stirring strength. The goal of hand-poured coffee is to show the unique flavor characteristics of the coffee beans in every cup and minimize bitterness or acidity.