Coffee bean processing: from picking to roasting, a comprehensive analysis

Coffee beans are a popular beverage ingredient, and their processing goes through multiple stages from picking to roasting. Below is a comprehensive analysis of the coffee bean processing process.

First of all, picking coffee beans is the most critical step in the entire processing process. Usually, coffee beans are picked when they are ripe and red on the coffee tree. Farmers will peel the ripe coffee berries manually or mechanically and select the berries with better quality. These picked berries are called "green beans" and they are still wrapped in an outer layer of mucus.

Next, the green beans need to go through processes such as peeling and fermentation. Peeling refers to removing the outer mucilage to expose the coffee seeds inside. This can be done by soaking, brushing or mechanical peeling. The seeds are then placed in a specific environment for fermentation, which helps extract more aroma and flavor substances and makes the seeds easier to dry.

Finally, the coffee beans need to be roasted. Roasting is to heat the fermented coffee beans to a high temperature to evaporate the water inside and produce chemical reactions, thus forming a specific flavor and aroma. Different degrees of roasting will produce coffee beans with different tastes and flavors. Light roasting will retain more of the original flavor, while deep roasting will bring a stronger bitter taste and complex aromas such as cocoa and nuts.

In summary, the coffee bean processing process from picking to roasting goes through key steps such as peeling, fermentation and roasting. These steps have an important impact on the quality and taste of the final product. Only by carefully handling each link and choosing coffee beans that suit your taste according to your personal preferences can you taste a perfect cup of coffee.