Unformatted text preview: ans processed by the wet method must now be dried to ~11 percent moisture to properly prepare them for storage. These beans, still encased inside the parchment envelope (the endocarp), can be sun dried by spreading them on drying tables or floors, where they are turned regularly, or they can be machine dried in large tumblers. Once dried, these beans, referred to as 'parchment coffee,' are warehoused in sisal or jute bags until they are readied for export. Drying beans in the sun 5 – Milling the Beans
Milling Before it is exported, parchment coffee is processed in the following manner: Hulling Machines are used to remove the parchment layer (endocarp) from wet processed coffee. Hulling dry processed coffee refers to removing the entire dried husk the exocarp, mesocarp & endocarp of the dried cherries. Polishing This is an optional process in which any silver skin that remains on the beans after hulling is removed in a polishing machine. While polished beans are considered superior to unpolished ones, in reality there is little difference between the two. Grading & Sorting Before being exported, the coffee beans will be even more precisely sorted by size and weight. They will also be closely evaluated for color flaws or other imperfections. Typically, the bean size is represented on a scale of 10 to 20. The number represents the size of a round hole's diameter in terms of 1/64's of an inch. round hole's diameter in terms of 1/64's of an inch.
A number 10 bean would be the approximate size of a hole in a diameter of 10/64 of an inch and a number 15 bean, 15/64 of an inch. Beans are sized by being passed through a series of different sized screens. They are also sorted pneumatically by using an air jet to separate heavy from light beans. Next defective beans are removed. Though Next defective beans are removed. Though this process can be accomplished by sophisticated machines, in many countries, it is done by hand while the beans move along an electronic conveyor belt. Beans of unsatisfactory size, color, or that are otherwise unacceptable, are removed. This might include overfermented beans, those with insect damage or that are unhulled. In many countries, this process is done both by machine and hand, insuring that only the finest quality coffee beans are exported. 6 – Exporting the Beans
The milled beans, now referred to as 'green coffee,' are ready to be loaded onto
ships for transport to the importing country. Green coffee is shipped in either
jute or sisal bags which are loaded into shipping containers, or it is bulkshipped inside plasticlined containers. Approximately seven million tons of green coffee is produced worldwide each year. A coffee port - Cartegena,
Colombia 7 - Tasting the Coffee
At every stage of its production, coffee is repeatedly tested
for quality and taste. This process is referred to as 'cupping'
and usually takes place in a room specifically designed to
facilitate the process. First, the taster -- usually called the
cupper -- carefully evaluates the beans for their overall
visual quality. The bea...
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This document was uploaded on 03/10/2014 for the course AGRO 1001 at LSU.
- Fall '11