Coffee beans after harvest processing methods Coffee common sense
After the harvest coffee bean processing: coffee berries must be processed immediately after picking to prevent pulp fermentation and decay. Coffee beans can be processed in two ways, wet and dry.
Drying method
The drying method is also called "natural method". Spread the coffee berries flat in the sun to dry. In the plantation, 50 square meters of coffee berries are spread on each hectare, or the fruits are dried in a special dryer. Put the dried coffee berries into two rollers (cylinder) to separate the coffee beans, and then sieve the type of device to separate the coffee beans from the endocarp. Finally, similar beans are screened out according to the shape and size of coffee beans, packaged and put on the market. In the final screening process, round beans (perla/caracolito) are screened out and sold separately.
Wet processing
Wet-processed coffee beans are also known as "washed beans". Wash the fresh coffee berries, remove the pulp, and soak the coffee beans in water for 36 hours to ferment the coffee beans. The peel that is still wrapped on the coffee beans will be peeled off. After rough cleaning, the coffee beans are dried in the sun or in a dryer to remove the last layer of film, so that the coffee beans become "naked" coffee beans. Then select the classification according to the size of coffee beans.
It is packed in a unit weight of 60 kilograms each. Generally speaking, the quality of wet-processed coffee beans is better than that of dried coffee beans.
The process of screening coffee beans, using manual work like the one described above, or machine screening, can select high-quality coffee beans without mixing immature or poor-quality beans. Countries that grow high-quality coffee varieties have long had advanced equipment to screen out the perfect coffee beans.
- Prev
General knowledge of Coffee traditional Coffee processing techniques in Yunnan
Yufa, which opened in the 1960s and has a history of more than 50 years, stepped into the store as if it had stepped into a time tunnel. The machines displayed in the shop have been used for more than half a century, and the old appliances have found their old flavor. Fang found that the old appliance is not only a kind of nostalgia, but also the accumulation of traditional wisdom of the older generation. Since the spread of self-made coffee from a Hainan chef, the boss of the main coffee supplier to the old villagers in the town has insisted
- Next
The process from fruit to raw coffee beans the basis of coffee beans
A coffee tree can harvest 3-5 kg of fruit, and raw coffee beans account for 1. 5% of the fruit quality. Going from fruit to raw coffee beans is really a time-consuming and laborious task. Arabian, Robusta and Liberian Arabian coffee account for about 2% of the world's coffee production. The plant is not suitable for high temperature, low temperature, more rain and less rain. Coffee beans are oval and flat, with high quality
Related
- Guji coffee producing area of Guji, Ethiopia: Humbela, Shakiso, Wulaga
- What is the most expensive variety of Qiloso in BOP multi-variety group?
- How to store the coffee beans bought home?
- Why are Yemeni coffee beans so rare now?
- Ethiopian Sidamo all Red Fruit Sun Sun Santa Vini Coffee beans
- SOE is mostly sour? What does it mean? Is it a single bean? what's the difference between it and Italian blending?
- Is Italian coffee beans suitable for making hand-brewed coffee?
- How to choose coffee beans when making cold coffee? What kind of coffee beans are suitable for making cold coffee?
- Just entered the pit to make coffee, what kind of coffee beans should be chosen?
- Can only Japan buy real Blue Mountain Coffee? What are authentic Jamaican Blue Mountain coffee beans?