Processing methods of raw coffee beans processing methods and steps of raw coffee beans

Processing methods of raw coffee beans

Methods / steps

Peeling

Remove the peel and most of the pulp mechanically or manually.

Ferment

By removing the mucus and film outside the core by fermentation, each manufacturer has its own fermentation time because the length of fermentation time will affect the flavor of coffee.

three

Dryness

The drying method is mainly divided into natural sun drying and natural air drying. Too high water content is easy to cause coffee raw bean mildew and insect growth, too high water content will also cause high acidity of coffee.

four

Baking

Through roasting, raw coffee beans can release the special aroma of coffee. Each coffee bean contains its fragrance, sour taste, sweetness and bitterness. How to release it incisively and vividly depends on the heat of its baking, from the insipid raw beans to the mellow aftertaste in the cup. The baking time of coffee beans is about 10-20 minutes, and the temperature can be up to more than 200 degrees. Note that the baking time is inversely proportional to the temperature. From raw beans, light roasting, medium roasting to deep roasting, the water is released again and again, the weight is reduced, but the volume slowly expands, the color of the coffee beans deepens, the fragrant oil is gradually released, and the texture becomes crisp.