Video introduction to the processing process of coffee fruit composition in coffee bean structure diagram

Coffee Bean Structure Diagram Coffee Fruit Composition Processing Process Video Introduction

These coffees are roasted by my Probat 12KG roaster. Thanks to the sample stick design of the machine, I can extract and store samples from any batch of beans at any time. Differences based on temperature detection The baking temperatures given below may differ from those of other baking machines. Ignore the label for baking time and refer to temperature as a floating interval. What we want to show is just how the color, appearance, and surface texture of the coffee beans change during the roasting process that my Probat 12KG roaster roasts. Thanks to the sample stick design of the machine, I can extract and store samples from any batch of beans at any time. Differences based on temperature detection The baking temperatures given below may differ from those of other baking machines. Ignore the label for baking time and refer to temperature as a floating interval. All we want to show is the color, appearance, and texture of the coffee beans as they are roasted. The fruit is coated with a hard cut skin, a gelatinous pulp, an endocarp, a silver skin, and a green seed, coffee beans.

Seeds are usually present in pairs of two, each hemispherical, flat, and combined into an ellipsoid, which is called a flat bean, and about 5 -10% of the seeds are single ellipsoids, which are called pea berries. Due to the scarcity of round beans, they are often made into brand-name products with higher prices. There is also a concave groove in the middle of the seed, called the center cut, which is also covered with silver skin.

These coffees are roasted by my Probat 12KG roaster. Thanks to the sample stick design of the machine, I can extract and store samples from any batch of beans at any time. Differences based on temperature detection The baking temperatures given below may differ from those of other baking machines. Ignore the label for baking time and refer to temperature as a floating interval. What we want to show is just how the color, appearance, and surface texture of the coffee beans change during the roasting process that my Probat 12KG roaster roasts. Thanks to the sample stick design of the machine, I can extract and store samples from any batch of beans at any time. Differences based on temperature detection The baking temperatures given below may differ from those of other baking machines. Ignore the label for baking time and refer to temperature as a floating interval. What we want to show is only the color, appearance and surface texture of the coffee beans during the roasting process

Coffee is grown from seeds with endocarp. The green coffee beans we usually come into contact with have their endocarp removed, so they cannot be planted.

The endocarp ("parchment" or "parchment") is the dark brown crust that surrounds the coffee seeds, and the coffee beans attached to that skin are called "shelled beans"("parchment beans").

The fruit usually has two pairs of seeds, but occasionally there is only one seed in the fruit, called Pea berry.

The coffee we usually drink is made from the most central seed of coffee fruit after roasting, grinding, brewing and other steps.

Coffee fruits are transformed into green coffee beans by three main processes: drying, washing and semi-washing