A cup of coffee is produced through a very long process. Ranging from cultivation techniques, post-harvest processing up to the final presentation. Only from quality coffee beans cup of coffee high flavor can be presented at our table.
Coffee fruit has been harvested should be treated to prevent chemical reactions that could degrade the quality of the coffee. Yields sorted and sorted based on specific criteria, please read how to harvest the coffee cherries. Prime quality fruit when processed correctly will produce high-quality coffee beans.
In general, there are two ways to process coffee cherries into coffee beans, namely wet process and dry process. There was also a semi-wet process or a dry spring, which is a modification of both processes. Each method has advantages and disadvantages processing, both in terms of quality seeds produced and component production costs.
Processing the wet process
Wet process production cost is more expensive than the dry process. Wet process often used to cultivate arabica coffee beans. The reason is, because this type of coffee valued high enough. So that the processing cost incurred is comparable to the price to be received. The following stages to process the coffee beans with a wet process.
a. Sorting coffee fruit
After the coffee cherries harvested, immediately do the sorting. Separate pieces of dirt, pieces of diseased and deformed fruit. Separate also red fruit with yellow or green fruit. Smooth separation of fruit and red (fruit superior) with inferior fruit is useful to distinguish the quality of the coffee beans produced.
b. Peeling rind
Peel the skin of the coffee fruit, it is advisable to support the stripper machine. There are two types of spindles, which rotated manually and powered up. During stripping, circulate water continuously into the peeling machine.Function jetting water to soften the skin tissue pieces to be easily separated from the seeds. Results of the process of stripping the skin of the fruit is coffee beans that still have bark horns, also called coffee beans HS.
c. Fermented beans HS
Perform the fermentation of the beans that have been peeled. There are two ways, first by soaking the beans in water. Second, wet coffee beans piled in cement tanks or wooden tub, then it is closed with the sack that must always be moistened.
Long fermentation process in tropical environments ranging between 12-36 hours. The fermentation process can also be observed from the mucous layer that surrounds the beans. If the coating is lost, the fermentation process can be said to be complete.
After washing re-fermented beans with water. Clean the remains of mucus and skin of the fruit is still attached to the seed.
d. Drying coffee beans HS
The next step HS fermented beans are dried. The drying process can be dried or drying machine. For drying, scatter HS coffee beans drying on the floor evenly. The thickness of the coffee beans should be no more than 4 cm. Behind the coffee beans on a regular basis, especially when still wet.
Drying approximately 2-3 weeks old and will produce coffee beans with a water content ranging from 16-17%. While the desired moisture content in the process is 12%. The water content is the equilibrium moisture content so that the coffee beans produced stable not easy to change the taste and resistant fungal attack.
To get the water content in accordance with the desired doing further drying. However, this step is usually rather long considering the previously soaked beans and fermented in water.
Typically, further drying is done with the help of a dryer until the moisture content reaches 12%. This step will save time and effort.
e. Peeling bark horn
After the coffee beans HS reaches 12% moisture content, peel the parchment skin that surrounds the seed. Stripping can be ground or with help Parer (huller). Recommended by the engine to reduce the risk of damage to the coffee beans. Results stripping at this stage is called rice coffee beans (green beans).
f. Final sorting coffee beans
After the coffee beans produced rice, do the final sorting. The goal is to separate the dirt and broken seeds. Furthermore, the coffee beans are packaged and stored before distribution.
Treatment with dry process
Dry process is more commonly used to treat robusta coffee beans. The consideration, because the less expensive Robusta coffee bean arabica. Equipment necessary for processing dry process is simpler and less work load, so they can save production costs. The following stages to process the coffee beans with a dry process.
Packaging and Storage
Pack sack of coffee beans with a clean and away from odors. For longer storage, the sacks are stacked on top of a 10 cm thick wooden pallets. Leave a space between the sacks with the walls of the warehouse.
Warehouse humidity should be controlled in the range of humidity (RH) 70%. Penggudangan aims to keep the beans prior to distribution to the buyer.
The coffee beans are stored must be protected from pests and diseases. Fungus is one of the main drivers of the declining quality of coffee prior to the tropics.
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