COFFEE

INTRODUCTION
Coffee production is the industrial process of
converting the raw fruit of the coffee plant
(cherry) into the finished coffee.
Coffee quality depends on varieties, climate,
cropping and processing.
Several presentations (whole, roasted, ground
roasted, instant, decaffeinated, etc.).
Main process includes stages in field and stages
in factory.

STRUCTURE
Silverskin
Bean
Skin
Pulp
Parchment
Stalk

Cherry

TYPES OF COFFEE
Cherry (fresh raw berry)

TYPES OF COFFEE
Parchment coffee (pulp
removed). Yield 23%

Green coffee (parchment

removed). Yield 18%

TYPES OF COFFEE
Whole roasted coffee.
Yield 15%

Ground roasted coffee

TYPES OF COFFEE
Decaffeinated coffee. Caffeine has been extracted
with a solvent (eg. methylene chloride or ethyl
acetate) or water vapor and filtered with
activated carbon.
Espresso. Coffee makers
heat water above the
boiling point to create an
overpressure.
Instant coffee. To make it
soluble for rehydration.

FIELD PROCESSING

PULPING
Pulping is intended to
remove the pulp from
the berries.
Friction machines are
used.
A slobbery coffee is
obtained.

FERMENTATION
To soften and loosen mucilaginous layer
surrounding the beans.
Types: Natural, with enzymes, alkaline digestion.
Pectin is degraded

FERMENTATION
Beneficial microbial growth such as Enterococcus
(lactic acid producer) takes place, and pH drops to
6.8 to 4.3
Aromatic and flavoring compounds are developed

DRYING
To reduce moisture
content to 11-12%.

Natural drying
Rotary dryers (6570C).

GRADING / SORTING /
PACKAGING

To get good and uniform product

Grading criteria are size and color
This is intended for parchment coffee
Usual package is jute and PP sacks

TO GET GREEN COFFEE

Last layers of dry skin are removed.
A hulling is performed to remove the crumbly
parchment skin.

TO GET GREEN COFFEE

Hulling is done with the help of
machines, which can range
from simple millstones to
sophisticated machines that
gently whack at the coffee.
Polishing is an optional
process, in which any silver
skin that remains on the beans
after hulling is removed in a
polishing machine.

https://www.youtube.com/watch?v=
9eSu6YadX_8

INSTANT COFFEE

INSTANT COFFEE

Roasting: Different grades

Grinding: To reduce size
Extraction: In pressurized hot water (154 182C)
Concentration: Evaporators. Up to 28-35%
Spry-drying: 204-260C
Agglomeration: By fluidized bed
Packaging: Flexible bags, glass and PET
containers, tinplate cans.

ROASTING

ROASTING GRADES

ROASTING CONTROL
Tiempo
(min)

Temperatura
(C)

128 5

134 7

144 8

152 9

159 14

172 10

184 11

190 8

194 1

10

194 5

GRINDING

https://www.youtube.com/watch?v=
dEoS-SYtBH0

EXTRACTION

CONCENTRATION

AGGLOMERATOR SYSTEM

FLUIDIZED-BED AGGLOMERATION

AGGLOMERATION

AGGLOMERATION

(a)Non-agglomerated
(b)Agglomerated