Coffee roasting process infographic

Coffee Roasting Process in 3 steps Ratio 1:6 for Arabica coffee 6Kg of fresh cherries : 1Kg of green coffee Center cut Bean(endosperm) Silver skin (epidermis) 1st Parchment coat Pectin layer Pulp(mesocarp) Harvested usually by hand, each cherry contains two green coffee beans. These cherries will be washed then dried. Outer skin It all starts with the coffee plant. This is the actual coffee cherry structure. °C Air temp Bean temp 2nd Green coffee beans are selected and go into the coffee roaster once the temperature is perfect. It is important to monitor closely air and beans temperatures, or your coffee could be undrinkable. Development 3rd Time 1st Crack End Turning point (temp diff. max) ROR max 1Kg of green coffee : 850g of roasted beans Loss of 15% to 17% in volume Light to dark brown according to what the artisan roaster is after. Here are the beans ready to be sold and used as an espresso and/or filter. EXE COFFEE