The process of hand-roasting coffee beans

The process of hand-roasting coffee beans

Coffee is a must-have drink for many people every morning, and hand-roasted coffee beans are considered to be the best quality and best tasting choice. The following will introduce the production process of hand-roasted coffee beans.

1. Harvesting and processing

First of all, to obtain high-quality coffee beans, coffee cherries with moderate maturity must be picked at the right time. Generally speaking, the cherries can be picked when they turn from green to red. After picking, the cherries need to be processed to remove the outer skin.

2. Remove the pulp

After removing the outer peel, the remaining inner part contains two seeds (i.e. coffee beans) and a sticky mucus called the mucus layer. This mucus layer needs to be removed by fermentation or washing.

3. Fermentation or cleaning

a) Fermentation:

Fermentation is a common and traditional method of removing the mucilage layer. The coffee beans are placed in a specific container, with an appropriate amount of water added, and then allowed to ferment at a suitable temperature. The fermentation time is usually 24 to 48 hours.

b) Clean:

Washing is another way to remove the mucilage. Soak the coffee beans in water and gently rub them by hand or with a mechanical device to remove the mucilage. This process needs to be repeated several times until it is completely clean.

4. Drying

Once fermented or washed, the beans need to be dried in the sun. This process can take anywhere from a few days to a few weeks, depending on weather conditions and the degree of dryness required.

5. Baking

When the coffee beans are completely dry, they are ready to be roasted. Roasting is a critical step that affects the final flavor and aroma.

a) Pre-heating:

First, the coffee beans are preheated at a lower temperature to remove any remaining moisture and make them easier to roast.

b) Main baking:

Next, the temperature is gradually raised to the main roasting stage. During this stage, the coffee beans undergo chemical reactions to produce specific aromas and flavors. Different degrees of roasting will result in coffee with different tastes and flavors.

c) Cooling:

Finally, after the primary roast is complete, the coffee beans need to be cooled quickly to stop the chemical reactions. This can be achieved by placing them in a well-ventilated area or using specialized cooling equipment.

6. Storage and packaging

After hand-roasting, the coffee beans need to be properly stored and packaged to maintain their freshness and quality.

a) Storage:

Store coffee beans in a clean, airtight container away from direct light. Avoid exposure to air, moisture or strong light.

b) Packaging:

Pack the coffee beans in a bag or container that is breathable and moisture-proof. This helps preserve the freshness and taste of the coffee beans.

Conclusion

Hand-roasting coffee beans is a process that requires patience and skill, but it can produce the highest quality and best tasting coffee. Through picking, processing, fermentation or washing, drying, roasting, and proper storage and packaging, we can enjoy a cup of hand-roasted coffee with rich aroma and excellent taste.