Introduce the production methods of two kinds of coffee beans how to make coffee beans

How to make coffee beans

Freshly fried coffee beans are not suitable for immediate consumption and should be stored for a week to completely release the gas from the beans. Generally speaking, the best drinking period for coffee is a week after stir-frying, when the coffee beans are the freshest and the Aroma taste is the best. Two kinds of coffee bean production methods: after the coffee bean is harvested, the peel, pulp, sesame peel and silver skin should be removed before shipping and listing. There are two kinds of methods: drying (also known as natural or non-washing) and washing. Dry type: the method is relatively simple. First of all, spread the freshly harvested fruit on the sun field for a week or two until the fruit crackles and dries naturally. After that, the dried pulp, endocarp and silver peel are removed by a sheller. Coffee beans refined in this way are slightly sour and slightly bitter. Almost all coffee beans produced in Brazil, Ethiopia, Yemen and other places are obtained in this way. The disadvantage of this method is that it is easily affected by the weather and is easy to be mixed with defective beans and other impurities. Therefore, it must be carefully screened. Washing type: the fruit that is about to be harvested is put into a flowing trough. After the floating fruit is removed, the skin and flesh are removed by a pulp remover. Then put it in the sink to remove the emerging pulp. After that, move into the fermentation tank, soak for half a day to a day, and then dissolve the gum on the surface of the fermented coffee beans. After washing with water, drying it for a few days, drying it with a machine, and finally using a sheller to remove the endocarp to become a commercial raw coffee bean. In this way, it will be more beautiful in color and less impurity than dried coffee beans. Colombia, Mexico, Guatemala and other countries use this method for about 70% of their production.