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Every year in October, coffee from all over the world slowly enters the ripening period, and every step of this red fruit will affect its taste from the moment it is picked.

Coffee bean production process

Step.1 picking. Generally speaking, fruits that turn red can be picked, but in some places, there is no strict quality control, and some unripe fruits will also be picked. This is the most common defective bean, white bean, when we deal with coffee beans.

Step.2 to remove the pulp, this is what we often call coffee treatment: washing, drying.

Washing type, that is, after the fresh fruit is fermented in water, part of the pericarp is removed; the drying type, such as sun beans, that is, after the fresh fruit is fully dried, the peel will separate and fall off by itself, and then use a sheller to remove the shell.

Generally speaking, washed beans will be very refreshing, without too much miscellaneous flavor, while dried beans will have more flavor changes.

Step3. After treatment, we got a lot of green coffee beans. After grading and screening, different grades of beans are obtained, and the coffee roaster will determine the different baking depth according to the characteristics of these beans.

Step4, this step, naturally is baking, there are many ways to bake, you can directly stir-fry beans, or use hand network baking, professional barista, of course, is to use a professional coffee roaster.

Coffee bean baking process

Step5. Take the professional coffee roaster as an example, the first thing is to preheat the machine first. When the temperature in the machine reaches a certain temperature, the beans begin to drop. After the coffee beans are dehydrated, the temperature in the chamber continues to rise. With the increase of temperature, besides the change of color, the volume will also change accordingly. With the Mena reaction and caramelization reaction, the coffee will go through the first explosion, the first explosion density, the end of the first explosion, the second explosion, the second explosion, and the end of the second explosion. The coffee roaster decides to come out of the oven differently according to the beans. After the beans are cooled, they are ground into powder, which is the raw material from which we begin to brew coffee-coffee powder.