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The processing of Coffeera Blend is done through the conversion of the raw
seeds of the okra also called ladies finger into the desired outcome and the
coffee plant into the finished coffee. The okra seeds and the raw coffee bean both
undergo the same process and mixed according to standard proportion. A certain
method of processing or ratio of ingredients can have a special effect on the flavor
of the finished product.
2. Roasting
Roasting changes the chemical and physical properties of a coffee bean that
result to the changes in color and taste of the coffee bean. It also brings out
the aroma and flavor that is locked inside the coffee bean.
The okra seeds and coffee beans are roasted in the same process. The seeds
and beans are loaded in a separate machine at the beginning of each batch
and then dropped into a spinning, hot drum to begin the roasting process.
Inside the drum there are many paddles that toss the coffee through the air.
The process is set to 9 minutes which is the standard time of roasting the
seeds and beans to obtain the ideal roast. Temperature is set at around 124
C which is also ideal to match the roasting time.
3. Degassing
After roasting, gases form inside the bean and start seeping out. Degassing
allows the flavor to develop specially on the beans. The seeds and beans are
placed in a dry and cool place and degassing usually last for a period of 2-3
days.
4. Grinding
The seeds and beans are grinded separately after degassing. A fine grind is
needed in this process to meet the requirement of the product. Fine grind is
smoother type of grind and is more like sugar and salt when rubbed between
the fingers sized about 0.38 mm.
Grinding undergoes two process namely, Burr grinding and pounding to
achieve the desired output. The fineness of the grind affects the brewing that
is why uniform grind is highly desirable.
Cleaning of Coffee
bean
Roasting
Decaffeinating of coffee
bean
Degassing
Roasting
Grinding
Degassing
Grinding
Packaging