What’s Coffee Processing?

Vietnamese Coffee Exporter


What’s Coffee Processing? Each stage of the coffee processing process is critical in establishing the quality of the finished coffee beans. So, how do you go about processing coffee beans? What are the many types of coffee processing? The following essay will take you on a detailed look at the entire coffee bean production process, from harvest to drying.

Each coffee processing method has advantages and disadvantages, and consumers choose the proper processing method based on the characteristics of each coffee variety. Coffee beans are processed in various ways, depending on the procedure, technical requirements, and machines used.

Coffee processing is the process of removing the layers that enclose the coffee bean (seed).

Skin, fruit, mucilage, and parchment are among the layers that make up a coffee cherry. Once the cherries have been plucked, they must be processed, which includes the removal of their layers. This can be done in a variety of methods, each of which will give the coffee a unique cup profile. The three most popular coffee processes are described in greater detail below.

There are seven ingredients in one cup of coffee.

One coffee fruit will contain seven components based on its structure from the exterior to the inside:

The coffee rind changes color throughout the growing process, from green when the fruit is young to read when it is ripe, and the peel is the outermost skin of the coffee fruit. When ripe, the pods of certain other coffee kinds are yellow or orange.

Fruit flesh is the second layer from the exterior, delicious, heavy in sugar, and makes up 42-45 percent of the weight of ripe coffee fruit. Some animals, such as squirrels, elephants, and minks, eat the flesh of coffee berries.

The thick covering shields the coffee beans from dangerous insects when the fruit is not plucked, accounting for around 20-23 percent of the ripe coffee weight.

Rice husk: coffee beans still have a hard layer of husk after preliminary processing; this ingredient is kept to shield the coffee beans from hazardous agents while they wait to be roasted, and it is removed before roasting. Coffee beans should not be burned.

Behind the husk is a fragile silvery-white silk shell, which is the component that gives coffee beans their aroma once they’ve been processed.

The most significant portion of the coffee fruit is the green kernel, responsible for storing nutrients for embryo germination. Usually, a coffee fruit has two seeds (there will be 1 or 3).

Water-soluble substances such as caffeine, trigonelline, nicotinic acid, carbohydrates, specific proteins, minerals, and water-insoluble compounds such as cellulose, polysaccharides, lignin, and hemicellulose, lipids… are all found in the green kernel. After extraction, these chemical components are thought to be predecessors of tastes and fragrances in roasted coffee beans and coffee cups.
The fold inside the green core is known as the scoreline.

The coffee cherries must go through a complex and sensitive processing process to ensure the quality and flavor of the beans due to the variety of constituents.

Methods of Coffee Processing
Dry Coffee Beans Are Processed In This Way/ Natural processed coffee

What is the definition of natural drying?

A natural coffee process method that uses sunlight to dry coffee beans is dry/raw/unwashed. This approach benefits enhancing the sweetness, sourness, and aroma of coffee beans. The downside is that coffee bean quality varies depending on weather conditions and that drying takes a long time.

The technique of making dry processing coffee

Harvest the coffee berries in the first step.

Step 2: From the gathered coffee cherries, remove any young seeds, leaves, branches, or contaminants.

Step 3: Dry the coffee beans in the sun for 25-30 days to lower the moisture content to 12-13 percent.
Step 4: The dried coffee berries are machine processed to remove the outer skin and dry husk, resulting in a completed coffee bean.

Step 5: Place coffee beans in sacks and keep them cool and dry until roasting time.


Semi-Wet Coffee Beans Processing Method
What is the semi-wet method of coffee processing?

Wet coffee beans are hulled and partially removed before drying (Semi-washed / Honey / Pulped Natural) as part of the processing step. This procedure ensures that coffee beans have just the right amount of sourness, flavor, and rich fruity or fruity scent. On the negative, the quality of coffee beans is affected by the sun’s warmth and the preprocessor’s coffee grinding procedure.

Coffee processing in a semi-wet state

Step 1: Harvest the coffee beans and eliminate any contaminants.

Step 2: Remove the coffee skin and a portion of the slime layer with a scraper.

Step 3: Air dry or machine dry.

Step 4: Place preprocessed coffee beans in sacks and kept them cool and dry.


Method for Processing Wet Coffee Beans

What is the method for processing wet coffee beans?

Wet coffee processing (Full-washed / Washed / Wet) is a sophisticated procedure that involves a variety of machines and requires a substantial quantity of water. It is commonly used to process Arabica coffee. Before drying, the coffee cherries will be stripped of their skin and meat utilizing this procedure. Wet coffee processing yields high-quality green coffee with a delightful flavor, consistent color, and high quality. Wet-processed coffee has a higher commercial value than coffee processed in other ways.

Preparation of wet coffee

Step 1: Harvest coffee and eliminate contaminants.

Step 2: Coffee berries are ground to remove the skin, meat, and mucous layer.

Step 3: The coffee beans are placed in giant tanks to ferment with natural enzymes and extra enzyme preparations; this step effectively cleans the leftover mucus layer after rubbing. Coffee beans used to have more excellent acidity and aroma.

Step 4: The coffee beans will be cleaned after fermentation, then dried or dried, with a moisture level of 12.5 percent.

Step 5: Keep the coffee bean safe.

Each approach uses a different method for processing coffee beans. The quality and flavor of coffee beans will be affected by this process. As a result, when processing coffee beans, experts are always cautious, precise, and adhere to several standards.


Coffee processing methods honey processed coffee

The words honey processed coffee and pulped natural coffee processing are frequently used interchangeably. Whether a green coffee beans is described as a honey or pulped natural is typically determined by the country of origin and producer traditions.
They are, in general, a process that falls in between washed and natural. These coffees are typically fruity, yet have a medium sweetness and body, demonstrating both washed and natural processing cup characteristics.

Rather than depositing the coffee in fermentation tanks as with washed processing, the coffee is transferred directly to the drying section with the sticky mucilage intact after being pushed through a de-pulper. To obtain varied cup characteristics and color, producers frequently experiment with leaving a varying amount on the coffee. This refers to honey coffees that are white, yellow, gold, black, or red, as described in this article from Perfect Daily Grind.

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