Coffee bean processing: the process from raw beans to aromatic coffee

Coffee is a beverage that is widely loved around the world, and coffee beans are an important raw material for making coffee. The process from raw beans to fragrant coffee can be divided into three main stages: picking, processing and roasting.

First of all, picking is the most critical step in the entire production process. Coffee trees usually grow in high altitude areas, such as South America, Africa and Asia. When the coffee cherries are ripe, farmers will pick them from the trees by hand. This requires patience and skills, because only the cherries with moderate maturity can guarantee the best taste.

Next comes the processing stage, where the farmers process the cherries to remove the outer layer of the husk and reveal the two beans inside. There are two main methods for removing the husk: dry and wet.

Dry processing is one of the more traditional and crude methods, which is carried out under dry weather conditions. First, the freshly picked coffee cherries are spread on the level ground and then turned regularly to ensure even drying. When the fruit is completely dry, farmers will use machines or hands to peel off the outer skin and get the coffee beans inside.

Wet processing requires more equipment and water resources. In this method, freshly picked coffee cherries are first soaked in a large amount of clean water to remove the outer skin. The remaining part is then fermented, which helps to remove the mucilage wrapped in the beans. Finally, the coffee beans are rinsed again with clean water and dried.

The last stage is roasting. After processing, coffee beans usually appear dark brown or green, and naturally have some bitterness and sourness. In order to make them fragrant and delicious, they need to be roasted to an appropriate degree. Different degrees and times of roasting will bring different flavor characteristics: light roasting produces a lighter, more floral aroma; medium roasting brings a richer taste and acidity; and dark roasting produces a strong bitterness and caramel aroma.

In summary, the process from raw beans to aromatic coffee includes three main stages: picking, processing and roasting. Each stage requires farmers to operate with patience and skill to ensure that the final coffee can bring a pleasant taste experience.