Coffee bean processing
In the context of growing beverages and expanding markets, coffee, one of the world’s three largest beverages, has exuded its unique mellow and its unique “coffee culture” in people’s daily lives. Whether at home, in the office, or in all kinds of social occasions, people are sipping coffee, making coffee no longer just a drink, but a fashionable, modern way of life.
Usually we think that coffee beans are the natural form of coffee. I don’t know that the coffee beans that are often seen in cafes have already been shelled and baked, and the coffee shell is not only one layer.
The outer part of the coffee fruit is covered with a hard skin called the outer shell or the outer peel; the second layer is the gelatinous flesh, also known as the mesocarp; the third layer is the endocarp, and the fourth layer is the skin wrapped around the seed. It is called silver skin, and the innermost part is wrapped with green seeds, namely coffee beans. This layer of wrap protects the coffee beans better, retaining their nutritional value and delicious taste.
The unshelling of the coffee fruit, the removal of the endocarp and the silver skin is a very complicated “engineering”. Contains multiple shelling and peeling processes. Two equipments from Shuli Co., Ltd., a coffee bean peeler and a coffee bean peeler。