Coffee Production

Process
Coffee production is the
method of turning the raw
fruit of the coffee plant into
the finished coffee. There
are different methods that
are used for this process,
usually industrial, and they
have a significant effect on
the flavor of coffee as a
finished product.
 How Coffee is Made?
Coffee grows on shrubs which have
berries from which a seed is extracted.
From that seed we get coffee. Planted
coffee plant needs some 3 to 4 years to
starts to produce flowers. The first useful
harvest of coffee cherries is possible
around 5 years after planting.
Crop is picked mainly by hand. Cherries
can be picked it two ways. They can be
strip picked where the entire crop is
harvested at one time, and selectively
picked where only the ripe cherries are
picked.
After picking, cherries are processed where the fruit covering the seeds/beans is
removed. Cherries can be processed in wet process in which fruit covering is removed
before cherries are dried. Pulp is removed by pressing the fruit by machine through a
screen.
Coffee beans are then dried in the sun, by
machine, or by a combination of both. Dry
process is another way of removing a fruit from
seed. After the harvest, cherry is cleaned and
then placed in the sun to dry which lasts up to 4
Outer
weeks.layers of the dried cherry are removed
with hulling machine. This method is used for
almost all coffee produced in the world except
in places with high atmospheric humidity.
Outer skin from the cherries is removed
mechanically but not completely. Processed
cherries like that are partially dried in the sun
and it is said that this process reduces acidity
and increases body.
Final step in coffee processing is dry milling in which re removed the
last layers of dry skin and remaining fruit residue from the dry coffee.
Hulling is done with machines that remove fruit residue that is on all
processed coffee. This process is optional but it improves the
appearance of green coffee beans and eliminates a by product of
roasting which can influence the taste of the finished product.
Coffee is the cleaned from the debris that can accumulate during
drying and then sorted by size and color with machines. After that,
coffee is graded various criteria such as size of the bean, geographical
origin, by methods of preparing and picking and the taste.
Coffee can also be aged before roasting on the account that it is
believed that coffee improves with age. Also, coffee can be
decaffeinated before roasting, in its green form.
PICKING
A coffee plant usually starts to produce flowers three to four years after
it is planted, and it is from these flowers that the fruits of the plant
(commonly known as coffee cherries) appear, with the first useful
harvest possible around five years after planting. The cherries ripen
around eight months after the emergence of the flower, by changing
color from green to red, and it is at this time that they should be
harvested.
In most countries, the coffee crop is picked by hand, a labor-intensive
and difficult process, the process has been mechanized. Whether picked
by hand or by machine, all coffee is harvested in one of two ways:
• Strip picked
• Selectively picked
 PROCESSING
• Wet process
In the 'Wet process', the fruit covering the seeds/beans is
removed before they are dried. Coffee processed by the wet
method is called wet processed or washed coffee. The wet
method requires the use of specific equipment and substantial
quantities of water.
• Dry process
Dry process, also known as unwashed or natural coffee, is the
oldest method of processing coffee. The entire cherry after
harvest is first cleaned and then placed in the sun to dry on
tables or in thin layers on patios.
• Semi-dry process
 MILLING
• Hulling
The first step in dry milling is the removal of what is left of the fruit from the bean, whether
it is the crumbly parchment skin of wet-processed coffee, the parchment skin and dried
mucilage of semi-dry-processed coffee, or the entire dry, leathery fruit covering of the dry-
processed coffee.
• Polishing
This is an optional process in which any silver skin that remains on the beans after hulling is
removed in a polishing machine.
• Cleaning and sorting
Most fine coffee goes through a battery of machines that sort the coffee by the density of
bean and by bean size, all the while removing sticks, rocks, nails, and miscellaneous debris
that may have become mixed with the coffee during drying. First machines blow the beans
into the air; those that fall into bins closest to the air source are heaviest and biggest; the
lightest (and likely defective) beans plus chaff are blown in the farthest bin.
• Grading
Grading is the process of categorizing coffee beans by various criteria such as size of the
OTHER STEPS
AGING
All coffee when it was introduced in Europe came from the port of
Mocha in what is now Yemen. Importing the beans to Europe required
a lengthy sea voyage around the Horn of Africa, which ultimately
changed the coffee's flavor due to age and exposure to saline air.
Coffee later spread to India and Indonesia but still required a long sea
voyage. Once the Suez Canal was opened, shipment time to Europe
was greatly reduced and coffee with flavor less affected by salt and
age began arriving.

DECAFFEINATION
Decaffeination is the process of extracting caffeine from green coffee
beans prior to roasting.
 STORAGE
Green coffee is usually transported in jute bags or woven poly bags. While green coffee
may be usable for several years, it is vulnerable to quality degradation based on how it
is stored. Jute bags are extremely porous, exposing the coffee to whatever elements it is
surrounded by.
In recent years, the specialty coffee market has begun to utilize enhanced storage
method. A gas barrier liner to jute bags, is sometimes used to preserve the quality of
green coffee.
ROASTING
Although not considered part of the processing pipeline proper, nearly all coffee sold
to consumers throughout the world is sold as roasted coffee in general one of four
degrees of roasting: light, medium, medium-dark, and dark. Consumers can also elect
to buy unroasted coffee to be roasted at home. Green coffee can also be used for the
preparation of infusions or ingested as ground powder, but this is of limited relevance
to the global coffee market.
Juice is a drink made from the
extraction or pressing of the natural
liquid contained in fruit and
vegetables. It can also refer to liquids
that are flavored with concentrate or
other biological food sources, such as
meat or seafood, such as clam juice.
Juice is commonly consumed as a
beverage or used as an ingredient or
flavoring in foods or other beverages,
as for smoothies. Juice emerged as a
popular beverage choice after the
development of pasteurization
methods enabled its preservation
without using fermentation (which is
used in wine production).
The word "juice" comes from Old French in
about 1300; it developed from the Old French
words "jus, juis, jouis", which mean "liquid
obtained by boiling herbs.. The "Old French jus
"juice, sap, liquid" (13c.)...[came] from Latin ius
[which means] "broth, sauce, juice, soup," from
PIE root *yeue- "to blend, mix food" (cognates:
Sanskrit yus- "broth," Greek zyme "a leaven",
Old Church Slavonic jucha "broth, soup,"
Russian: уха "ukha", Lithuanian: juse "fish
soup")." The use of the word "juice" to mean
"the watery part of fruits or vegetables" was
first recorded in the early 14th century Since the
19th century, the term "juice" has also been
used in a figurative sense (to mean alcohol or
electricity). Today, "au jus" refers to meat
 PREPARATION
Juice is prepared by mechanically squeezing or macerating
(sometimes referred to as cold pressed) fruit or vegetable flesh
without the application of heat or solvents. For example, orange
juice is the liquid extract of the fruit of the orange tree, and tomato
juice is the liquid that results from pressing the fruit of the tomato
plant. Juice may be prepared in the home from fresh fruit and
vegetables using a variety of hand or electric juicers. Many
commercial juices are filtered to remove fiber or pulp, but high-pulp
fresh orange juice is a popular beverage. Common methods for
preservation and processing of fruit juices include canning,
pasteurization, concentrating, freezing, evaporation and spray
drying.
the general processing method of
juices includes:

 Washing and sorting food

source
 Juice extraction
 Straining, filtration and
clarification
 Blending pasteurization
 Filling, sealing and
sterilization
 Cooling, labeling and packing
 PROCESSING
High intensity pulsed electric fields are being used as an alternative to heat
pasteurization in fruit juices. Heat treatments sometimes fail to make a quality,
microbiological stable product. However, it was found that processing with high
intensity pulsed electric fields (PEF) can be applied to fruit juices to provide a
shelf-stable and safe product. In addition, it was found that pulsed electric
fields provide a fresh-like and high nutrition value product. Pulsed electric field
processing is a type of nonthermal method for food preservation.
Pulsed electric fields use short pulses of electricity to inactivate microbes. In
addition, the use of PEF results in minimal detrimental effects on the quality of
the food. Pulse electric fields kill microorganisms and provide better
maintenance of the original colour, flavour, and nutritional value of the food as
compared to heat treatments.
 HEALTH EFFECTS
Juices are often consumed for their perceived health benefits.
For example, orange juice with natural or added vitamin
C, folic acid, and potassium. Juice provides nutrients such
as carotenoids, polyphenols and vitamin  C that offer
health benefits.
High consumption of fruit juice with added sugar may be
linked to weight gain, but not all studies have shown this
effect. If 100% from fruit, juice can help meet daily
intake recommendations for some nutrients.
Research suggests that 100% fruit juice is not associated
with increased risk of diabetes. A 2018 review concluded
that 100% fruit juice increases the risk of tooth decay in
children but there is "no conclusive evidence that
consumption of 100% fruit juice has adverse health
effects."
 NEGATIVE EFFECTS
The American Academy of Pediatrics as of 2017 says
that fruit juice should not be given to children under age
one due to the lack of nutritional benefit. For children
ages one to six, intake of fruit juice should be limited to
less than 4–6 oz (110–170 g) per day (about a half to
three-quarters of a cup) due to its high sugar and low
fiber content compared to fruit. Overconsumption of
fruit juices may reduce nutrient intake compared to
eating whole fruits, and may produce diarrhea, gas,
abdominal pain, bloating, or tooth decay.
Overconsumption of fruits and fruit juice may
contribute to dental decay and cavities via the effect of
fruit acids on tooth enamel. Longitudinal prospective
cohort studies showed a significantly increased risk of
type 2 diabetes when juices with added sugars were
consumed compared to eating whole fruits.
 JUICE BARS
A juice bar is an establishment that primarily serves prepared juice beverages such as
freshly squeezed or extracted fruit juices, juice blends, fruit smoothies (a thick fruit
drink, often iced), or other juices such as fresh wheatgrass juice. Sometimes other solid
ingredients or nutritional supplements may be added as boosters, such as fresh bananas,
nuts or nut butter, bodybuilding supplements, soy protein powder or others such as whey
or hemp protein powders, wheat germ, or spirulina or chlorella. Also if less juice is used
with these same ingredients drinks called health shakes may be produced.
Juice bars share some of the characteristics of a coffeehouse, a soda fountain, a café, and
a snack bar, such as providing blended drinks and food, such as sandwiches. Juice bars
may be standalone businesses in cities, or located at gyms, along commuter areas, near
lunch time areas, at beaches, and at tourist attractions. In Mexico, juice bars have
become more popular in the 2000s. Mexican juice bars often also sell healthy beverages
and snacks