Composition, Structure, morphology, Types, Uses, Unit processing and equipments

1. COFFEE
PROCESSING

2. Botanical Name :Coffee arabica,
Coffee robusta
Family :Rubiaceae

3. Coffee plant

4. HARVESTING THE CHERRIES
• Depending on the variety, it will take
approximately 3-4 years for the newly planted
coffee trees to begin to bear fruit.
• The fruit, called the coffee cherry, turns a
bright, deep red when it is ripe and ready to
be harvested.
• Whether picked by hand or by machine

5. Coffee cherry

6. The Coffee Fruit is called a Cherry
• Exocarp
– Red skin
• Mesocarp
– Sweet pulp
• Endocarp, hull
– Testa (silvery)
– Bean (embryo
and cotyledons)
– Parchment coffee
is the bean, testa,
endocarp
From Wilson, 1999. Coffee, Cocoa, and Tea, CABI Publishing.

8. PROCESSING THE CHERRIES
• Once the coffee has been picked, processing
must begin quickly to prevent spoilage.
• Depending on location and local resources,
coffee is processed in one of two ways.
• WET and DRY Process

9. I). Wet process
• Sorting
• Pulping
• Fermentation
• Drying
II). Dry process
• Sorting/grading
• Drying
Bean Processing done on the Farm/yard/patios
• Polishing
• Decaffeination
• Roasting
• Grinding
• Packaging

10. Wet process
(Washed-Water under pressure)
Sorting: Separate trash and defective berries by flotation
• Green coffee beans and overripe coffee cherries are mixed.
• Overripe coffee cherries, green coffee beans, sticks and leaves float
in water.
• Ripe coffee beans and green coffee cherries are dense and sink.
• The floaters are usually sent directly to be dried and are then slated
for internal consumption.
• The ripe cherries can be sent to the pulping machines.

11. Pulping (to remove pulp from seed)
• The first stage of pulping is used to remove the green
cherries from the ripe cherries.
• In the pulping machine the internal pressure is monitored
to push the coffee bean against a screen with holes only
large coffee bean (not cherry) to pass through.
• Since the ripe cherries are soft they break and the seed is
released through the screen

12. Fermentation(Only to remove mucilaginous)
• The beans covered in the slippery mucilage can be sent to
the yard to dry.
• The fermenting tanks are used to remove the mucilage
before drying.
• The pulped beans are put into cement tanks with water
and are allowed to ferment for 16-36 hours.

13. Drying
• From the fermentation tanks the beans are moved to
drying patios/yard and dried to 11-12% moisture content.
• When dried in the sun, coffee bean is spread out in rows
where it needs to be raked every 6 hrs to promote even
drying and prevent the growth of mildew.
Milling
A small portion of the lot is hulled and milled by a mini-
huller.

14. Storage
• The coffee remains in storage godowns until shipment
time to help protect the flavor and aroma of the coffee.

15. Dry Process
• Dry process, also known as unwashed or natural coffee, is
the oldest method of processing coffee
• The entire cherry after harvest is placed in the sun to dry
thin layers on patios.
• It will take between 10 days and 2 weeks for the cherries
to completely dry.
• Once dry the skin, pulp and parchment are removed from
the bean (hulling).

16. 8/19/2017 By Vaibhav Verma Bcihmct( asst. professor)

18. Industrial Processing
(Usually by importing company)
• Decaffeination
– Add water to beans
– Extract with
• Methylene chloride and ethyl acetate
• Residual solvent removed via low level steam drying

19. Industrial Processing
(Usually by importing company)
• Instant Coffee
– Extract soluble solids, volatile aroma and flavor with
water
• Drying
– Drum drying - poor appearance
– Spray drying - loses flavor volatiles
– Freeze drying - best product
• Best retention of flavor
• Produces granules
• No evaporation so no loss of flavor
• Coffee oil for head space aroma