Vietnam Coffee Production: Standard Procedure

Vietnamese Coffee Exporter

Vietnam Coffee Production: Standard Procedure – There are numerous phases to the Vietnam coffee production process, and strict criteria must be followed. What is the typical roasting procedure for coffee to generate final goods of high quality?

Let’s read the article below to discover more about this procedure with Helena Coffee!

A description of coffee trees

Basalt ground on volcanic and lava plateaus is a good place for coffee trees to grow. High sunshine, warm temperatures, and rainfall are ideal growing conditions for this plant. The demands for environmental factors and climate vary depending on the type of coffee.

Coffee is a woody plant that grows between 2 and 4 meters tall on average. The trunk contains numerous nodes with long branches and oval leaves ranging in size from 4 to 6 centimetres.

Coffee blossoms typically bloom in double or triple bunches and have five white petals on each flower. Coffee flowers have a subtle jasmine-like aroma. Experienced farmers can forecast the state of the crop in a given year even when the coffee plants are in bloom.

Vietnam Coffee Production: Standard Procedure - Helena Coffee Vietnam

The coffee tree produces an oval, green fruit that eventually turns yellow and crimson as it ripens. Two seeds are typically present in each coffee berry and are protected by the juicy flesh.

In addition, coffee beans are encircled by two layers of silk that are both adjacent to the beans and outside in the form of tough yellow rice husks.

Vietnam coffee production – Harvest

Harvest the coffee berries as soon as possible so the processing procedure can begin. Coffee berries must meet technical criteria, sensory standards, and other chemical quality standards when they are picked.

Without the use of any machines, this harvesting can be completed totally by hand. Even though it involves manual harvesting, it will aid in obtaining fully ripe berries and coffee cherries of consistent quality.

Vietnam Coffee Production: Standard Procedure - Helena Coffee Vietnam
When coffee is harvested by hand, evenly ripe coffee beans are obtained rather than intermingled with green beans as when coffee is harvested by machine.

Additionally, it can be carried out mechanically by removing branches; however, the collected coffee cherries will not be consistent and will be mixed with immature beans, even though this method minimizes manual effort.

Vietnam coffee productionInitially cleaning

The coffee fruit will be cleaned, removing contaminants such as grit, sand, bark, branches, and leaves at this stage of the Vietnam coffee production technique of roasted and ground coffee.

This cleaning stage is crucial since it will impact the final product’s quality and slow down the deterioration and damage of the processing machinery.

Vietnam Coffee Production: Standard Procedure - Helena Coffee Vietnam
To produce high-quality coffee products, cleaning coffee beans is a crucial step that must be taken into consideration.

To completely separate the coffee fruit’s outer skin, soak in water. Then, dry them in the sun at about 300 degrees Celsius for 2 to 3 days. The processor roasts the coffee beans at this point to entirely remove the outer shell.

To produce coffee with a uniform size, it is required to choose the beans according to the sieve size, which should range between 14 and 16.

Vietnam coffee production – Mix coffee

Processors can mix various coffee varieties to deliver coffee products with more variety in multiple regions. They typically distribute a blend of Robusta and Arabica coffee in varying ratios.

Vietnam coffee production – Roast coffee

Due to its significant impact on the final coffee’s flavour and quality, coffee roasting is regarded as the most crucial step in the technological process of roasting coffee.

Typically, a batch of roasting takes somewhere between 1 and 16 minutes. Coffee can be roasted in the following ways by producers:

  • They are roasting coffee with a classic roaster, resulting in final coffee with unevenly ripened beans because the beans that come into contact with the roaster’s exterior receive more heat and mature more quickly while the beans inside the roaster receive less heat and ripen more slowly. This method of roasting coffee demands a lot of knowledge from the processor since they must be able to determine when the coffee is mature based on the expression of the coffee’s colour and scent when roasted.
  • Coffee beans are roasted more evenly using a modern roaster, which enables bartenders to take advantage of sophisticated equipment to coordinate roasting time. When roasting coffee, the concept of operation is to place the beans in big capacity vessels and then proceed to establish a vacuum atmosphere.

Note: Coffee’s scent will diminish following high-temperature roasting as new aroma components are created and continue to evaporate. Coffee must therefore be cooled down as soon as possible after roasting to prevent fragrance loss.

The length of coffee roasting also has a significant impact on coffee flavour. For instance, the balance of all three tastes—bitter, acidic, sour, and aromatic—makes for a superb espresso.

  • With an uncertain aroma and bitter taste, roasting at a level between 8 and 10 minutes will generate two balanced sour and acidic flavours—extraction of water from light coffee.
  • To achieve a balance, roast at a level that produces all three flavours—sour, bitter, and acrid—for 11 to 14 minutes. Additionally, the smell of coffee is more noticeable.
  • Coffee that has been roasted between 14 and 16 minutes will have a high level of bitterness, substantial extraction of coffee juice, a tart flavour, and reduced sour taste. Due to the coffee being roasted at a high temperature for an extended period, practically all of its aroma has been lost at this roasting level.

Grind coffee

The main objectives of grinding roasted coffee are to reduce the coffee beans’ size, make preparation more accessible, or ask for usage as necessary. In addition, grinding coffee allows some of the gases produced during roasting to escape.

Vietnam Coffee Production: Standard Procedure - Helena Coffee Vietnam
Coffee must be ground such that the resulting beverage is evenly smooth, neither too fine nor too coarse.

The stage of coffee grinding also has a significant impact on the final coffee’s quality. The coffee will not ground evenly if your machine is not very good. As a result, making coffee will be challenging, and the final cup of coffee’s quality is not guaranteed.

The beans must be ground uniformly for adequately ground coffee, with little heat generation, without being overburdened or too coarse. This resource can also replicate red coffee grinders for a few dollars.

Product packaging

Finish products like coffee powder and roasted coffee beans must be packaged carefully to preserve their excellent and rich flavour and prevent unusual aromas or oxidation from being extended in time.

Manual procedure for roasting coffee

It is unquestionably essential to manufacture coffee from the powder of roasted coffee beans at the proper time and temperature to produce good quality, excellent coffee.

Currently, numerous coffee powder and roasted coffee bean goods are available on the market. However, it is still essential to remember that not all are clean, pure, and unadulterated.

To assure quality, some people frequently physically roast and ground coffee at home.

Let’s refer to the manual roasting coffee manufacturing technique that Helena Coffee gives below if you’re a coffee enthusiast who wants to roast and grind your batches of coffee.

Step 1: The best and most consistent coffee beans must first be chosen.

Step 2: Have your roasting equipment ready, including a wooden spoon, an electric or gas stove, a pan with a thick bottom, a blender, and a small coffee grinder.

Step 3: Carry out by hand coffee roasting as follows:

  • Put the pan on the stove after turning it on very low.
  • To prevent scorching the coffee beans at the pan’s bottom, add the coffee when it is hot and stir continuously.
  • Increase the temperature when the coffee beans’ shape is shrinking, drying, emitting a fragrance, and turning a dark yellow colour.
  • For 17 to 20 minutes more, roast and stir the coffee. Turn off the stove when the coffee beans begin to darken and bloom more. So, the roasting phase is finished.
  • Immediately after roasting, coffee beans must be swiftly cooled down to keep their unique scent.

Step 4: Powder the roasted coffee using a small coffee grinder or a blender.

With the knowledge provided in the article mentioned above, readers should be better able to comprehend the Vietnam coffee production manufacturing method and perform it manually at home while still making delectable cups of coffee.

Please contact Helena Coffee for a prompt and cost-free consultation if you require additional guidance on coffee goods.

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