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The processing steps of raw coffee beans the processing method of raw coffee beans

Published: 2026-09-29 Author: World Gafei 👁 175 views

Last updated 2026-09-29 — The processing method / step of raw coffee beans peeling the peel and most of the pulp by mechanical or manual means. Fermentation removes the mucus and film from the core by fermentation. as the length of fermentation time will affect the flavor of coffee, each manufacturer has its own fermentation time. (3) the drying method is mainly divided into natural sun drying and natural air drying. Excessive water content

Processing method of green coffee beans

method/step

peeled

Remove the peel and most of the pulp mechanically or manually.

fermentation

Fermentation removes mucus and membrane from the core. Each manufacturer has its own fermentation time, as the length of fermentation affects the flavor of coffee.

3

drying

Drying methods are mainly divided into natural sun and natural air drying. Excessive water content is easy to cause coffee beans moldy and long worms, too high water content will also cause coffee acidity is high.

4

baking

Coffee beans through roasting, can release the special aroma of coffee, each coffee bean contains its aroma, sour, sweet, bitter, how to release it incisively and vividly to see its roasting temperature, from tasteless raw beans, to the cup aftertaste without poor fragrance. The roasting time of coffee beans is about 10-20 minutes, and the temperature can reach more than 200 degrees. Note that the roasting time is inversely proportional to the temperature. From raw beans, light roasting, medium roasting to deep roasting, water is released again and again, weight is reduced, volume is slowly expanded, color of coffee beans deepens, fragrant oil is gradually released, and texture becomes crisp.