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About Coffee: A coffee cherry from plantation to fresh Aroma coffee powder

Coffee is a famous brewed drink prepared from roasted coffee beans, the seeds of selected coffee species.

It's believed that coffee origin to Ethiopia and Sudan form history, firstly consumed in the Yemen in southern Arabian peninsular.

Ripened Arabica fruit

In coffee there are two main variants:

1.Coffee Arabica
2. Robusta (Coffee Canephora)

Coffee Arabica


Green Coffee cherries              Ripened coffee cherry                 Overripe coffee cherry 

Cherries cross section

Dry preparation

Wet preparation

Coffee cannot be enjoyed directly from beans in the Green Coffee and it's treated like below stages before sipping of aromatic coffee in your mug.

a.Ripened fruit picking
b.Dry preparation/wet preparation (De-pulping)
d.Coffee Roasting


Dry preparation:

* Drying whole coffee cherry under clear sun
*Separating  beans from cherry

Wet preparation:

* Separating coffee beans (depulping through fermenting process)
* Shorter drying of coffee beans with endocarp skin
* Peeling away endocarp skin

Ripened Arabica cherry fruit

A ripe Arabica fruit made of-

* 41% Pulp and Skin
* 18% Slime part of bean
* 2% Endocarp skin
* 39% Bean and Seed coat

Roasting theory
Coffee beans roaster
Roasted beans with tonnes of Aroma

Contact mode
Radiation mode

Radiation mode-Through convection air flow
The roasting process is combination of the above three possibilities-
-Direct contact via hot surfaces
-Convection with hot roast gas

Coffee bean roasting stages
Start-Drying phase/Optical whitening
Yellow coloration

  • Coffee in drying phase
  • Evaporation of water vapor
  • Endothermic reaction
  • Green, Pea like aroma

Light brown colour formation

Pressure builds in the bean & Aroma like toast
First crack

  • Pressure inside the beans at  maximum 
  • Cracking takes place at grooves
  • Typical cracking noise
  • Exothermic reaction
  • Gas formation Co/Co2
  • Phase of aroma formation

Second crack

  • Second crack sound 
  • Destruction of cell structure
  • Intense cracking noise
  • Bean becomes darker very faster phase
  • Bitter substances are formed increasingly
  • Smoky burnt flavours
  • Oils are visible on the surface of beans

During second crack
Bean matter will converted into gas-Mass decrease
Increase of volume
Very bitter notes, hardly typical coffee flavour
Oil migration
Increasing flameless combustion of organic materials (Pyrolyse)

Non homogeneous roasting bean cross section

Homogeneous roasting bean cross section

Short Roasting:

  • Increased acidity
  • Increased body
  • Decreased bitterness
  • Increased bulk volume
  • Increased extraction yield
  • Increased soluble solids

Long Roasting:
  • Deceased acidity
  • Decreased body
  • Increased bitterness
  • Decreased bulk volume
  • Decreased extraction yield
  • Decreased soluble solids

Types of coffee

Typical south indian coffee
Cold coffee

Yemeni coffee

Ethopian coffee brewing

"Science may never come up with a better office communication system than the coffee break".

The Traditional Thalassery coffee brewing with roasted rice will update you shortly with hidden fantastic ecstasy😍😊



  1. This is crisp and clear details .. thank you for your efforts brother


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