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Inworld production of green coffee beans was 9. Coffee production Traditional coffee beans drying in Kalibaru, Indonesia Coffee berries and their seeds undergo several processes before they become the familiar roasted coffee. Berries have been traditionally selectively picked by hand; a labor-intensive method, it involves the selection of only the berries at the peak of ripeness.
More commonly, crops are strip picked, where all berries are harvested simultaneously regardless of ripeness by person or machine. After picking, green coffee is processed by one of two methods—the dry process method, simpler and less labor-intensive as the berries can be strip picked, and the wet process method, which incorporates fermentation into the process and yields a mild coffee.
When the fermentation is finished, the seeds are washed with large quantities of fresh water to remove the fermentation residue, which generates massive amounts of coffee wastewater. Finally, the seeds are dried. In this method, the pulped and fermented coffee is spread thinly on raised beds, which allows the air to pass on all sides of the coffee, and then the coffee is mixed by hand.
In this method the drying that takes place is more uniform, and fermentation is less likely. Most African coffee is dried in this manner and certain coffee farms around the world are starting to use this traditional method.
Some companies use cylinders to pump in heated air to dry the coffee seeds, though this is generally in places where the humidity is very high.
Coffee roasting Roasted coffee beans The next step in the process is the roasting of the green coffee.
Coffee is usually sold in a roasted state, and with rare exceptions all coffee is roasted before it is consumed. It can be sold roasted by the supplier, or it can be home roasted. The bean decreases in weight as moisture is lost and increases in volume, causing it to become less dense.
The density of the bean also influences the strength of the coffee and requirements for packaging. Dark roasting is the utmost step in bean processing removing the most caffeine.
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Although, dark roasting is not to be confused with the Decaffeination process. Grading roasted beans See also: Food grading Coffee "cuppers", or professional tasters, grade the coffee Depending on the color of the roasted beans as perceived by the human eye, they will be labeled as light, medium light, medium, medium dark, dark, or very dark.
A more accurate method of discerning the degree of roast involves measuring the reflected light from roasted seeds illuminated with a light source in the near- infrared spectrum.
Roast characteristics The degree of roast has an effect upon coffee flavor and body. Darker roasts are generally bolder because they have less fiber content and a more sugary flavor.
Lighter roasts have a more complex and therefore perceived stronger flavor from aromatic oils and acids otherwise destroyed by longer roasting times. Seeds are decaffeinated when they are still green.
Many methods can remove caffeine from coffee, but all involve either soaking the green seeds in hot water often called the "Swiss water process"  or steaming them, then using a solvent to dissolve caffeine-containing oils. Coffee bean storage Coffee is best stored in an airtight container made of ceramic, glass, or non-reactive metal.
Today this method is in mass use for coffee in a large part of the world. Coffee preparation A contemporary automatic coffeemaker Coffee beans must be ground and brewed to create a beverage.
The criteria for choosing a method include flavor and economy. Almost all methods of preparing coffee require that the beans be ground and then mixed with hot water long enough to allow the flavor to emerge but not so long as to draw out bitter compounds.
The liquid can be consumed after the spent grounds are removed.She's not a stranger to welcoming in the New Year with Jools Holland on his annual Hootenanny.
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