The processing steps of raw coffee beans the processing method of raw coffee beans
Processing method of green coffee beans
method/step
peeled
Remove the peel and most of the pulp mechanically or manually.
fermentation
Fermentation removes mucus and membrane from the core. Each manufacturer has its own fermentation time, as the length of fermentation affects the flavor of coffee.
3
drying
Drying methods are mainly divided into natural sun and natural air drying. Excessive water content is easy to cause coffee beans moldy and long worms, too high water content will also cause coffee acidity is high.
4
baking
Coffee beans through roasting, can release the special aroma of coffee, each coffee bean contains its aroma, sour, sweet, bitter, how to release it incisively and vividly to see its roasting temperature, from tasteless raw beans, to the cup aftertaste without poor fragrance. The roasting time of coffee beans is about 10-20 minutes, and the temperature can reach more than 200 degrees. Note that the roasting time is inversely proportional to the temperature. From raw beans, light roasting, medium roasting to deep roasting, water is released again and again, weight is reduced, volume is slowly expanded, color of coffee beans deepens, fragrant oil is gradually released, and texture becomes crisp.
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The correct Preservation of Coffee beans how to preserve Coffee beans
The raw beans stored in sacks are very similar to people in many places, such as the storage environment, the comfortable environment is suitable for raw beans: dry, dry, cool, not hot or cold, the only exception is light. Raw beans should be protected from light. Raw beans are crops and need to breathe, so theoretically the best storage material is clean, odorless and breathable.
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The processing steps of coffee beans how to deal with raw coffee beans
When the coffee berries are ripe, they are usually harvested by manual picking. In some places, only the fully ripe berries are picked, while others are all picked from a single branch. The former is called handpicked and the latter is called strip-picking. Because the ripening time of coffee berries is not consistent, the harvest is likely to be divided into several stages.
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