Coffee beans roasting knowledge Roasting method Temperature

1. Picking

It is divided into mechanical picking and manual picking. Mechanical picking is suitable for coffee gardens with flat land and large areas of planting. Brazil is the most frequent user of mechanical picking coffee in the world. This method is characterized by low cost and high efficiency, but the coffee beans picked are uneven and of poor quality. For coffee beans with higher quality requirements, the method of manual picking is generally adopted, which ensures that the picked coffee fruit has uniform size, similar maturity, no other impurities, and is beneficial to the post-processing of coffee beans.

2. From fruit to coffee beans:

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

Dry processing (solarization): the coffee fruit is dried and dehydrated by natural conditions such as sunlight and ventilation, and then the dried coffee fruit is shelled to remove pulp, peel and silver peel. 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 (washing): also known as washing processing, the coffee fruit is screened by soaking, and then the selected fruit is fermented and squeezed to remove the sticky pulp on the surface of the peel, pulp and silver skin. the processed coffee beans will retain the silver skin on the surface for storage, and the coffee beans in this state are called "parchment coffee beans" (Parchment Coffee). Wait until before the exit to remove the dried silver skin with a peeling machine. 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. Generally used for the processing of high-quality coffee beans