Processing Robusta Green Coffee? Many individuals now utilize the wet processing method for Robusta green coffee in addition to the usual natural processing method. Workers must go through a number of processing procedures in order to produce high-quality Robusta coffee beans. So, read on to learn more about how tough it is to process Robusta coffee beans in the article below!
The following 5 steps must be followed in order to create high-quality Robusta coffee beans:
Step 1: Treat impurities
A certain percentage of dry, unripe, or wormed coffee berries will diminish the quality of Robusta green coffee once you’ve done harvesting Robusta coffee beans. Other contaminants, on the other hand, will mix in with really unclean coffee and must be treated before separating. After harvest, it’s critical to do some preliminary processing, sorting, and cleaning on the coffee berries. The majority of the time, people place a huge amount of Robusta green coffee in a bucket and fill it up with water. Separate the ripe and unripe coffee cherries using a vibrator to sift the beans.
Step 2: Remove the outer layer of flesh and process it
People use a peeler to remove the flesh and mucous from the coffee beans in this phase. To avoid altering the quality of the coffee, rub the coffee berries once the classification is complete. This step focuses mostly on the preparation of Robusta green coffee beans. Robusta coffee beans are obtained by detaching the shell. This is the step when the dry and wet processing procedures are distinguished.
Step 3: Fermentation
Typically, after mechanically separating the Robusta bean from the husk and mucilage, it will remain around the coffee bean and tarnish the image of the Robusta bean, necessitating cleaning with a chemical action approach. The coffee beans will then be brewed in big tanks and fermented using natural enzymes as well as extra enzyme preparations. The time it takes to remove the mucus from Robusta coffee varies depending on the thickness, temperature, and concentration of enzymes in the mucus layer.
The mucus clinging to the Robusta coffee beans will be removed when the fermenting process is completed.
Step 4: Dry
After being washed, Robusta coffee beans have a moisture level of roughly 57-60% and are transported to the drying stage. When the moisture content of the coffee reaches 11-13 percent, the drying process is complete. You can also dry Robusta coffee beans on a concrete yard in addition to drying them (it takes about 8-10 days).
Step 5: Keep it safe by storing it and preserving it
After the aforementioned operations have been done and the Robusta coffee beans have been cleaned and dried, store them in storage until the next operation to roast, grind, pack, and consume them.
While waiting until the roasting stage, Robusta coffee beans must also be preserved. To prevent the coffee beans from becoming moldy, keep the warehouse dry and avoid excessive humidity.
In the following post, D&D Kaffee will go through how to preserve Robusta coffee beans in further detail.