How is Coffee Made?
After the beans have been picked they are processed via the dry or the wet method. The dry method involves laying the beans out in the sun and raking them continuously throughout the day in order to prevent them from spoiling until their moisture is around 11%. The wet method involves removing the skin and pulp from the cherries then letting that sit in fermentation tanks until the bean is rough to touch. If the wet method was used, the beans must be dried to 11%.
The beans are then mulled. This is the process of removing the parchment layer from wet processed coffee and then removing the entire dry rough husk. The beans then get weighed and sorted by size. They are typically labeled from 10-20, which is their diameter in 1/64th's of an inch. These milled beans, now known as green coffee, are exported around the world.
Typically after exportation the beans are tasted by someone known as a cupper. This is to ensure proper roasts and flavors. After going through the tasting process, the beans are roasted at a temperature of 550 degrees Fahrenheit. The beans are cooled after roasting and are then ready to be ground. These beans can now be ground and made into coffee.
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