Italian steamed coffee mechanical picking and manual picking of coffee beans

The processing methods from coffee fruit to coffee beans can be roughly classified as dry processing and wet processing.

Dry processing: the coffee fruit is dried and dehydrated by natural conditions such as sunlight and ventilation, and then the dried coffee fruit is put into the peeled pulp, peel and silver skin. This method is the most economical and traditional processing method, the coffee beans treated by this method can maintain the fragrance for a long time, but also have a certain environmental smell. At present, this method is widely used in many parts of Africa and Asian countries, but with the progress of science and technology, many places have begun to use dryers to dry coffee fruit.

Wet processing: also known as water washing processing, using soaking to screen the coffee fruit, and then the selected fruit through fermentation, extrusion and other methods to remove the peel, pulp and silver surface slippery pulp, processed coffee beans will retain the surface of the silver skin for storage, this state of coffee beans called "parchment coffee beans" (Parchment Coffee), until export before using the peeling machine to remove the dried silver skin. The biggest advantage of wet processing is that the appearance quality of coffee beans is good, and the original flavor is maintained well. The disadvantage is that the processing cost is high and a lot of water is needed. It is generally used for the processing of high quality coffee beans.

2. Baking

Coffee bean roasting is a process in which raw beans are converted into sugars and acids by means of specific equipment at high temperature. in this process, substances such as cellulose will be carbonized to varying degrees, water and carbon dioxide will be volatilized, and the protein will be converted into enzymes, which combine with the rest of the fat to form an oil film on the surface of the coffee, and the coffee bean itself will expand by baking. Pores are created inside. Roasted coffee beans can produce special aromas and different flavors before they can be used to brew coffee.

Coffee bean roasting is a complicated processing technology, which is quite professional. If you want to make delicious coffee beans, you need perfect equipment and high coffee roasting technology, so unless it is for personal pleasure, it is generally not suitable for family.

With the size of the baking firepower, the length of time, coffee beans will show different depth and taste changes. Different characteristics of coffee beans, different drinking methods determine the depth of roasting of coffee beans. Generally speaking, the roasting degree is light, the coffee bean color will be light brown, the sour taste is strong, and the baking degree is deep, the hue is dark, and the bitterness is enhanced. Traditionally, the roasting of coffee beans is divided into eight different degrees