Sriram Bose Testing process

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Date Icon Apr 23, 2025

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Coffee is usually brewed hot, at close to the boiling point of water, immediately before drinking, yielding a hot beverage capable of scalding if splashed or spilled; if not consumed promptly, coffee is often sealed into a vacuum flask or insulated bottle to maintain its temperature. In most areas, coffee may be purchased unprocessed, or already roasted, or already roasted and ground. Whole roast coffee or ground coffee is often vacuum-packed to prevent oxidation and lengthen its shelf life. Especially in hot climates, some find cold or iced coffee more refreshing. This can be prepared well in advance as it maintains its character when stored cold better than as a hot beverage.

Outer Skin

Outer Skin

This is the outermost layer of the cherry, also known as the exocarp.

Coffee Bean

Coffee Bean

There are two coffee beans in one cherry, and these are green beans when they are harvested.

Silver Skin

Silver Skin

This is another thin membrane that lies under the parchment and covers the coffee bean.

Parchment

Parchment

The coffee bean is covered with a paper-like layer known as the parchment or endocarp.

Simply put, coffee processing is the method by which the layers of a coffee cherry are separated from the green coffee beans. This process is usually done soon after the ripe red cherries have been harvested. There are 3 main types of processing methods

Simply put, coffee processing is the method by which the layers of a coffee cherry are separated from the green coffee beans. This process is usually done soon after the ripe red cherries have been harvested. There are 3 main types of processing methods

1. 2. Honey Processed Coffee

This is a combination of washed and natural processing. This enables the sugar from the pulp to leak into the bean, while also using lesser water than the washed process. This is also known as the semi-dry process and produces a sweeter coffee.

Beachville’s Hippla Estate coffee undergoes honey processing.
Hippla estate

Hippla estate

The selection of a processing methods by a plantation is influenced by several factors, each crucial in determining the final quality and characteristics of the coffee produced. One of the primary considerations is the climate of the region. Certain processing methods may be better suited to a particular climate, for instance, regions with consistent dry weather may favour natural or dry processing methods, while those with ample water resources might choose washed processing. Labour availability and cost also play a crucial role in determining the processing method. Methods such as natural processing require extensive manual labour. On the other hand, regions with scarce or expensive labour might prefer washed processing, which typically require less manual intervention.

2. Artificially processed coffee

"Artificially processed coffee" typically refers to coffee that has undergone processing methods beyond the natural or washed approaches, often involving techniques like carbonic maceration or anaerobic fermentation to create distinct flavor profiles. Here's a more detailed explanation: Common "Artificially Processed" Coffee Methods: Carbonic Maceration: Coffee cherries are placed in airtight containers and exposed to a carbon dioxide-rich environment, leading to a breakdown of pectins and resulting in bright, fruit-forward flavors. Anaerobic Fermentation: Coffee cherries are fermented in an oxygen-deprived environment, which can lead to unique, often exotic flavor profiles like tropical fruit and spice notes. Honey Process: This method involves removing the outer skin of the coffee cherry, leaving the sticky mucilage layer or 'honey' intact, and then drying the beans with the mucilage still attached.

Processed coffee
Estate

Estate

Semi-Washed: A combination of washing and natural drying methods, resulting in a coffee with a balanced flavor. Why These Methods are Used: Flavor Exploration: These methods allow coffee producers to explore and create unique flavor profiles beyond those achieved through traditional processing methods. Specialty Coffee: These methods are often used in the production of high-end, specialty coffees, where unique and complex flavors are desired. Environmental Considerations: Some methods, like anaerobic fermentation, can be more water-efficient than traditional wet processing. Examples of Flavors: Carbonic Maceration: Bright, winey, with strong notes of red fruits. Anaerobic Fermentation: Tropical fruit, spice, and other exotic flavors. Honey Process: Fruit-forward flavors and a creamier mouthfeel. Semi-Washed: Balanced acidity and body, with sweet notes

Coffee Methods, Guide book

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