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How Coffee is Produced?

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How Coffee is Produced?

Brazil, Colombia and Indonesia are at the top of the world’s coffee production.
SEPARATION OF COFFEE BEANS
Coffee beans are removed from their shell and pulp before they are roasted for use. Ripe coffee fruits are first passed through a pulp separator fruit pulp It is ensured that the parts are separated from the rest of the core.
With the separation of the fruit flesh, a thin layer remains on the seeds. Pectinase enzyme or natural fermentation is applied to remove this layer. Also, this layer can be removed with various washing systems.

DRYING COFFEE
Coffee beans are partially dried by laying them in the sun or by drying machines. The moisture content of coffee beans is reduced from 53% to 12% by drying. When drying in the sun, it is ensured that the beans are dried homogeneously by turning them frequently. The color and aroma of the coffee changes during drying.
The parchment layer remaining on the beans after drying is ready to be peeled off. This process is carried out by rubbing the shelled kernels in the machine and separating the peeled parts from the kernels with xair flow.

CLASSIFICATION
After the peeling process, the seeds are classified according to their color and defects. A small amount of samples from the separated groups are then roasted, ground and to determine their potential boiling qualities. The sensory control of the coffee solution obtained by boiling is done. Manufacturers blend the coffee beans.

ROASTING COFFEE
After blending, the coffee beans are roasted. The familiar characteristic aroma of coffee is formed and
developed during roasting. Temperature, humidity, coffee in continuously operating coffee roasting systems The residence time of the beans in the system is controlled automatically. Generally, the roasting process is performed at 260 oC for 5 minutes. During the roasting, various volatile components are separated from the coffee beans along with the free water.

GRINDING OF COFFEE
Coffee beans are cooled and ground after roasting. Particle size and particle size distribution in grinding
the boiling time of the coffee is effective on its turbidity. Coffee will be stored for a long time under vacuum or under inert gas packaged in airtight boxes.

Originally posted 2021-12-12 00:49:47.

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