production of coffee.pptx in india and local

Production of coffee in yards

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.

7. 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

8. 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

9. 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.

10. 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

11. 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.

12. 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.

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

14. 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).

15. 2/28/2025 By Vaibhav Verma Bcihmct( asst. professor)

16. 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

17. 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