That Coffee Roasters: How are Raw Coffee Beans Treated?

viernes, 22 de junio de 2018

How are Raw Coffee Beans Treated?

Treatment for your beans

Raw coffee beans are not coffee-worthy. Ok, let’s rephrase that: with raw coffee beans, there’s not much you can do if you want your steaming cup of caffeine punch. That’s right, these beans are not cup-ready right off the tree. So today, you’re going to learn how raw beans are treated to make the perfect brews that everybody loves. Stay tuned!

Raw Coffee Beans: the Harvesting

This is by far, one of the most interesting steps in the coffee treatment. The coffee bushes tend to be in fresh areas, and they’re monitored continuously by the producers to ensure the best product possible. They verify that each tree is healthy and that the would-be beans would be ready in a determined period of time. Once they check the viability of the beans (they should be ripe for harvesting) they’re collected and off they go, to the next step in the line.

When does this happen? In harvesting season, depending on the country.

Pulping: the Dirty Cleanup

The quality of coffee depends on the beans, as you surely know. But this step is fundamental for the would-be beans to be perfect in flavor. Pulping requires the beans to be cleaned, the skin and fruit pulp to be removed, with careful consideration to avoid over-ripe, green or damaged beans. Why removing them? These affect the quality of the overall result and can delay or completely damage the flavor development of the beans.

When does this happen? First 24 hours after harvesting.

Fermentation: developing chemicals

As you surely know, most flavors of coffee come from chemical reactions. These don’t happen by chance. Fermentation allows the chemicals in coffee to develop and create a profile that’s flattering for the beans. This happens because when you de-pulp the beans, there’s a fine but important layer left behind: the mucilage. Once fermented, they’re washed and set off to the next point in the line.

When does this happen? 18 to 24 hours after pulping.

Drying: Letting Flavors Sit in

Once washed, they need to be dried. This process allows the beans to “breathe” and complete their chemical exchange before other important phases. The drying process removes all the moist that can compromise the roasting process, while simultaneously allowing coffee to develop their rich flavor. They can be sun-dried, or machine-dried, both ways ensure that the process is completed within an established timeframe. The process is done over specialized structures, that allow the right airflow to avoid any potential fungi to set on the beans, damaging the process.

When does this happen? One to several days, depending on the drying method.

Roasting: Developing the Chemicals Through Heat

This is the last part of the raw coffee beans processing. The roasting process is complex and delicate, as it can transform a perfect bean into a charred mess. Experts know how much time to leave the beans in the machine to allow the flavors to develop through the Maillard reaction, creating a full profile with the body and perfect taste. The roasting will depend of course, in the product you want to get, that’s why it’s important to do it with professional roasters.

When does this happen? Right before grinding, or packing up.

Want to get perfect beans for your business? Then it’s time to work with us as at That Coffee Roasters. We make sure to treat the raw beans to perfection, creating ideal blends time and time again, to fit the needs of our customers. With family experience and profound love for what we do, we make sure that every bean tells a story, your story.

Want to know more? Contact us to know how we can provide you with quality service, each time.