Processing of coffee beans to get the best quality

 

A delicious cup of coffee is produced through a very long process. Start post-harvest processing up to the final presentation. Only from high quality coffee beans a cup of high-flavored coffee can be presented at our table.

 

Coffee that has been harvested must be processed immediately to prevent the occurrence of chemical reactions that can reduce the quality of coffee. Yields are sorted and sorted according to certain criteria. Superior quality when properly treated will produce high quality coffee.

In general have known two ways to process coffee into coffee beans, the process of wet and dry process. In addition there is also a semi-wet or semi-dry process, which is a modification of the two processes. Each method of processing has advantages and disadvantages, both in terms of the quality of the beans produced and the components of production costs. 

 
Processing with wet process 

 
Production cost of processing of coffee beans using wet process is more expensive than dry process. Wet process is often used to process arabica coffee beans. The reason, because this type of coffee is priced high enough. So the processing costs incurred are still proportional to the price to be received. Here are the steps to process coffee with the wet process. 

 Sort fruit coffee

 

After the beans are harvested, do the sorting. Separate fruit from dirt, diseased fruit and fruit defects. Separate any red fruit with yellow or green fruits. Separation of fruit is smooth and red with inferior fruit is useful to distinguish the quality of the coffee beans produced.

 Peeling the peel of the fruit

 
Peel the peel of the coffee fruit, recommended with the help of the peeler. There are two types of peeler, which is rotated manually and powered by the engine. During stripping, flow water continuously into the peeler. 

 

The water-drain function is useful to soften the fruit skin tissue for easy removal from the seeds. The result of the process of peeling the skin of the fruit is a seed that still has a horn skin, or also called the coffee bean HS.

 

Fermented coffee beans HS

 
Ferment to the peeled beans. There are two ways, first by soaking the beans in clean water. Second, piling wet seeds in a cement tub or wooden tub, then topped with a burlap sack that should always be dampened.

  

 

The length of the fermentation process in tropical environments ranges from 12-36 hours. The process of fermenting coffee beans can also be observed from the mucous layer that envelopes the beans. When the layer is gone, the fermentation process can be said to be finished.

 
After fermented wash the seeds again with water. Clean the remnants of mucus and fruit skin that is still attached to the seeds. 

 

drying of coffee beans

The next step fermented coffee beans dried. Drying process can be drying or drying machine. For drying, spread the coffee beans on the drying floor evenly. The thickness of the pile should not be more than 4 cm. Behind the seeds regularly especially when still wet.

Long drying the beans is about 2-3 weeks and will produce coffee beans with water content ranges from 16-17%. While the desired water content in this process is 12%. The moisture content is the equilibrium moisture content for the resulting stable coffee beans to be unsteady and resistant to fungus attack.

Stripping the horns

 

After the coffee beans reach 12% water content, peel the horns that envelop the seeds. Peeling can be ground or with the help of a peeler (huller). Recommended with machines to reduce the risk of damage to coffee beans. The result of stripping of coffee beans at this stage is called rice beans (green bean).

 
Final sorting of coffee beans 

 

After the rice beans are produced, do the final sorting. The goal is to separate the dirt and broken coffee beans. Furthermore, the coffee beans are packaged and stored before being distributed.

 

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