Coffea beans are one of the two ingredients used to brew coffee and espresso.
Coffee trees take 3 to 4 years after planting to produce good cherries.
Coffee processing begins after ripe cherries are collected off coffea plants. It includes separating cherries from foliage and sticks, washing and cleaning, removing the cherries (outer skin and pulp), removing the mucilage and parchment, partially fermenting the beans, and drying the beans. Different regions of the world do these in different sequences, with many subtle differences, but they can all be grouped into 2 categories: wet processing and dry processing.
This is the most typical method used today. The coffee beans are separated from the cherries right right away. Then they are partially fermented, which helps with the removal of the mucilage and parchment. Finally the beans are dried. This method uses a lot of water, which is why it's referred to as wet processing.
This is also called natural processing. In this method, coffee drying occurs first. Then the cherries, mucilage, and parchment are removed. This method is older. It uses much less water. Coffee beans that have undergone this process are distinguishable, because they absorb a strong flavor and aroma of blueberries, which persists through roasting, grinding, and brewing.
Milling begins after processing. It includes polishing to remove the remaining silver skin. Coffee beans are sorted multiple times into different grades of quality. Quality is mainly determined by bean size and density.
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