Posts Tagged ‘Coffee Beans’
This is a video of our warehouse of Green Coffee beans. It is from these beans that we get our great gourmet coffee, and make our great flavored coffee. Beans are stored in burlap bags before being checked, then roasted, and turned into flavored coffee. This video is produced for www.coffeecaffeine.com
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Did you know the most important part in coffee development comes in between the part when the beans are picked and the part when they are ready to be sent out? This is the stage when coffee, before it lands in our cups, is being processed and is being transformed from simple cherry beans to an actual coffee bean — roasted, ground and served hot in our cups.
Perhaps the oldest method for processing coffee is the Dry Processing. It was the main method used thousands of years ago when coffee was just starting to be produced up until now. Although other options of processing coffee are presently available, Dry Processing is still the main method for creating a usable coffee bean.
Dry processing is highly dependent on the climate of place or country, along with the type of coffee. In warmer places like Brazil, Ecuador and Ethiopia, Arabica coffee is primarily grown and the dry process is the most ideal. The dry process has three stages outlined below:
- Washing
- During harvest time, when workers pick coffee by hand, it actually looks like cherries. These coffee cherries are gathered in basketfuls and because of the frenzy of the harvest time anything can end up in the baskets dirt, partial twigs, bugs and a whole lot more.
- Obviously they need to be washed and sorted. The good cherries are filtered from the almost rotten ones by immersing the harvest in water and put through a special type of strainer. In this process, the unripe cherries will float and so they are picked out and removed.
- Drying
- After washing, these cherries are then sun dried for a few days. They are either laid out under the sun on a large patio where they are raked every six hours to dry them even; or they are spread out on a large table where air can circulate and they are turned manually by hand or by machines to speed up the process. This stage is very delicate and can make or break coffee quality.
- Not enough drying will cause fungus to grow and ruin it, while too much drying can make the beans brittle to the point of breaking.
- Hulling
- This is the process of removing the outer layers of the bean after they are sun dried and stored.
Once this stage is done and the beans are thoroughly hulled, they resemble coffee beans everyone is familiar with. The product is now are then sorted, graded and packed to be shipped anywhere in the world.
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For end-users, making coffee is relatively easy. After you pick up ground coffee off a store, all it takes is boil water, set the filter and voila! Next time you know, you’re sipping your cup. But before coffee ended in a bag as ground, roasted beans, it undergoes a long, arduous process.
Wet Processing is another common method of making coffee as a product sealed in packages. Coffee made this way is labeled as wet processed, or washed coffee. Processing freshly picked coffee after harvest time using this method is a job involving many steps and requires a great amount of water. The idea is to remove the cherry pulp enclosing the coffee bean before it is dried.
Right after coffee cherries are picked, they are dumped into a huge tub with water in order to be sorted. Still unripe cherries will float to the top and segregated from the good ones. While still in the water, the cherries are pressed into large screens to remove much of the pulp and skin. Soaking them in water naturally loosens the skin that surrounds each cherry so it’s easy for the screen to do its job.
The little bit of pulp in the beans left after pressing is removed one of two ways. One involves extra amount of water, the other lets the coffee beans ferment in their own juices for a day to a day and a half. Fermentation is monitored very closely to make sure all goes well. After it’s done, the batch of coffee is washed in more water.
There’s actually an alternative machine assisted wet processing. This is another option available where the use of too much water is reduced. It scrubs the coffee mechanically after the pressing process so that the fermentation process is skipped altogether.
After all the pulp has been removed completely and there are only coffee beans left, it is then dried. It can be done by a machine, which is the simplest yet least effective in preserving quality. The other method of drying is laying out the beans under the sun and raked or turned by hand to dry evenly.
When the beans are dried, they are covered by a crumbly skin or parchment so it needs to undergo another step called hulling. There’s a machine called huller to do this. Sometimes, this step is skipped and the beans and are packed and shipped with the crumbly skins intact.
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