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Processing method of raw coffee

Published: 2026-03-20 Author: World Gafei

Last Updated: 2026/03/20, The dry processing of dry process is the drying method, in which the fresh coffee fruit is dried into dried fruit, and then the dried peel is removed mechanically to prepare raw coffee. Drying drying of cherry coffee of fresh coffee fruit this operation is to reduce the water content of fresh coffee fruit to facilitate shelling and preservation. Shelling dehusking removes the coffee shell mechanically. Wet processing of fresh fruit in wet process coffee

The dry processing of dry process is the drying method, in which the fresh coffee fruit is dried into dried fruit, and then the dried peel is removed mechanically to prepare raw coffee.

Drying drying of cherry coffee of fresh coffee fruit this operation is to reduce the water content of fresh coffee fruit to facilitate shelling and preservation.

Shelling dehusking removes the coffee shell mechanically.

Wet processing wet process coffee fresh fruit in water medium, after mechanical peeling, fermentation and then mechanical friction degumming, and through washing, drying processing.

Flotation floatation uses water to select the harvested coffee fruits in order to remove dried fruits, worm-eaten fruits and foreign impurities from the coffee berries to facilitate meat peeling.

Peeling meat pulping is commonly known as peeling. Remove exocarp and mesocarp as much as possible by mechanical means.

Fermentation degumming fermentation process makes the pericarp of a layer of colloid attached to the seed coat become a soluble substance through fermentation, which is easy to remove with water.

Wash washing with water to remove all sticky mesocarp left on the surface of the seed coat.

The drying drying of parchment coffee of clothed coffee beans will dry the clothed coffee beans to a certain water content, so that they can be undressed under good technical conditions, and the coffee will not deteriorate in the future storage.

Unclothed hulling removes the dried clothes from the striped coffee beans to make raw coffee.

Screening grading triage;sorting sieves are used to screen out foreign impurities, coffee bean fragments and defective coffee beans from raw coffee so that coffee beans can be graded.

The coffee from different varieties and producing areas of compounding has different aromas and ingredients. This operation is to make a reasonable blending of all kinds of coffee beans to make the coffee powder have a specific flavor and ensure the consistency of the coffee powder quality.

The heat treatment of roasting roasting causes significant chemical and physical changes in the structure and composition of raw coffee, causing coffee beans to darken and emit the unique aroma of roasted coffee.

Mixed with blending, roasted coffee is mixed with different ingredients to improve the drinking quality of coffee powder and adapt to the drinking habits of different regions.

Grind grinding the roasted coffee beans are mechanically ground into coffee powder. .

China Coffee Trading Network: www.gafei.com