Coffee Roasting Machine,Coffee Beans Roasting Machine,Coffee Roasters, Coffee Roasted, Kahve Kavurma Makinası, Coffee Beans Roasters

 

During the process, the membrane is removed, the seeds are polished, and they are separated according to their weight and size.

At this stage, the damaged beans are removed by hand or machine, and the best coffee beans are prepared for sale.



The kernel size (grade&size) is expressed in numbers from 8 to 20. The nuclei are classified according to their size and classified in this range. The most liked is the 16-18 grade group.

Parchment coffee beans are processed to remove the membrane on them before they are exported.

During the process, the membrane is removed, the seeds are polished, and they are separated according to their weight and size.

At this stage, the damaged beans are removed by hand or machine, and the best coffee beans are prepared for sale.



The kernel size (grade & size) is expressed in numbers from 8 to 20. The nuclei are classified according to their size and classified in this range. The most liked is the 16-18 grade group.

The coffee beans that are separated and sorted according to their size are considered as GREEN COFFEE at this stage. Now is the time to leave the homeland of the green coffee bean. He starts a new journey by being loaded on ships...

The quality and taste of the coffee are checked repeatedly. The coffee tasting process is called “CUPPING”. The taster, called CUPPER, first checks the beans visually for general appearance. It then brews the roasted and ground coffee with boiling water at a controlled temperature. The cupper first checks the smell of the brewed coffee. Smell (aroma) is very important in determining the quality of coffee. Taste is then checked. An expert cupper can distinguish and analyze hundreds of coffee samples in a day, down to the tiniest differences.



Roasting is the process that transforms green coffee into aromatic brown bean.

In the roasting process, the temperature is kept constant at about 280 degrees. The beans are mixed during the roasting process so that the beans do not burn. When the internal temperature of the coffee bean reaches 200 degrees, the coffee turns brown. The oil called CAFFEOL, which gives coffee that wonderful aroma and is stored in the bean, emerges at this temperature. Roasted coffee must be cooled immediately so that it does not burn further and lose odor and taste.



Before the coffee reaches our cup, it goes through the final process, grinding. According to the brewing method, the coffee bean is ground in different thicknesses. The coffee is prepared faster when the coffee is finely ground. For example, Espresso coffee is a finer ground coffee than drip-brewed coffee. The espresso machine extracts the essence of coffee using a pressure of approximately 9 times the atmospheric pressure (133 psi).

Here the fun begins now…

How would you like your coffee?

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  Coffee’s Journey The coffee bean is actually the seed of the coffee plant. It goes through drying, roasting and grinding processes. If the green bean is planted in the ground, a new coffee tree will grow. In order for the seed to sprout, the planted area must be watered very often. In addition, the planting area should not be exposed to too much sunlight. Generally, coffee cultivation is done in the rainy season. Although it varies, it takes 3-4 years for a coffee tree to bear fruit. The color of the fruit suitable for harvest turns bright red during the ripening period. It is harvested once a year. In some Latin countries such as Colombia, crops can be obtained twice a year, as the first and second harvest. In most countries, harvesting is done by hand to produce quality products. In countries or regions where coffee fields are on large plains, such as Brazil, harvesting is done by machine. Whether harvested by hand or by machine, coffee is harvested in one of two ways: ...
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