Coffee Processing
Coffee processing is the method of converting the raw fruit like berries into the commodity called green coffee. the cherry has a pulp outside which is removed when it is dried in the sunlight. The coffee processing of every farm is different and this has effect on the flavor of the coffee.
The flowering of coffee plant is started after three to four year its plantation. Berries appear on these flowers. These cherries ripen about eight to nine months and when the color of these cherries is converted from green to red then harvesting is started. Picking is done by hand. The labor who pick the berries, receive payment per basket. An experience picker can collect up to seven baskets a day.
Roasting is the process of transforming the chemical and physical properties of green beans into roasted coffee products. In roasting the size of the beans is expanded and color is changed to yellow and then to a light cinnamon brown. At light roasting the beans will show the origin flavor which due to the weather and soil where the beans are grown. And high roasting when the color is changed to deep brown then it will lose its origin flavor. First of all green beans are put into a hopper and the debris is removed from it then it is transferred to storage. Now the beans are conveyed to the roaster and the roaster operate at temperature between 188c to 282c. the beans are in the roaster for a period of time unto 30 minutes. The reaction takes place and carbohydrates and fats is converted into aromatic oils with removing of carbon dioxide and moisture and this unlock the characteristics of coffee flavor.
Grinding is one of main step of the processing of the coffee. MPE has made standards for the efficiency and accuracy in making grinding equipment for the coffee roaster world wide. Well grinding of coffee beans will result in fine quality of coffee in taste and flavor. And it is better to grind the coffee beans before brewing. There are two type of tools for grinding. This grinder run on an electric motor.
There are three process for coffee processing. Wet process, dry process and semi process. In wet process the green beans are immersed in the water. The ripe fruit will sink down and unripe will float on the surface. The outer skin is removed by machine through a screen. It the beans still have pulp then it is removed by fermentation. When the pulp is removed there are two other layer called silver layer and the parchment. Normally the beans is dried in sun to 12 to 13% moisture and further dried to 10% moisture by machine. It is spread out on large patios, where it is raked every six hours to promote even drying and prevent the growth of mildew. Dry process is the oldest method of processing of coffee. The cherries are placed in the sun and it takes about two weeks to be dried. It should be raked regularly to for even drying and prevent mildew. This process is done rarely.
