Drying the Cherries:
The manufacturing process starts by drying and husking the cherries. Harvesting the cherries is the very first step and that is done manually. The next step is to dry the cherries. There are two methods: the dry method and the wet method. The dry method is the older, more labor-intensive process. It starts by drying the cherries in the sun and raking them a couple of times a day. They are ready to be hulled when they only have 12 percent of water in them and the bean husks are shriveled. You can hull the beans manually or by a machine.
The wet method starts by the hulls being removed even before the beans have dried. You need to then ferment the beans in tanks. This gets rid of the glutinous residue and then it digests the gluey substance for around 18-36 hours. The next step is to wash the beans and then dry them with hot air. They are then placed into machines called hullers, which makes it easy for the outer covering, the pergamino, to slide off. The machine also makes it have a glossy finish.
Cleaning the beans:
The first step of cleaning is to lay them on a coveyor belt for workers to pick out branches or excess items that may have come with the beans. They then proceed to divide the beans up by the method they were dried and husked from, the location they were grown, taste, and size. This process helps the beans have a specific flavor that so many people enjoy. When the beans are finished there, they are shipped to a roastery that finish the process.
Roasting:
Once the beans arrive at the roastery, they are again cleaned, but this time with a machine. This just gets rid of anything that was not picked out (branches, leaves, etc.) or cleaned the first time through. There are different ways to roast beans, but it all depends on the manufacturing company. The most popular way to roast beans is by putting all of the beans into a metal cylinder and blowing hot air into it. There is an older version that some manufacturers use as well; it’s called singeing. The difference between this method and the other is that you put them over a heater of some sort. According to madehow.com, “roasting gradually raises the temperature of the beans to between 431 and 449 degrees Fahrenheit (220-230 degrees Celsius). This triggers the release of steam, carbon monoxide, carbon dioxide, and other volatiles, reducing the weight of the beans by 14 to 23
percent. The pressure of these escaping internal gases causes the beans to swell, and they increase their volume by 30 to 100 percent. Roasting also darkens the color of the beans, gives them a crumbly texture, and triggers the chemical reactions that imbue the coffee with its familiar aroma (which it has not heretofore possessed).” The next step is to cool the beans. This is done by placing the beans in a cooling vat, which stirs the beans as cold air is blown on them. The beans that are too light or too dark are removed from the
rest. The last step is to grind the beans according to which coffee maker they would be used for. Each coffee maker requires a different grinder version of the beans, so roasteries personalize them for coffee makers.
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