Harvesting and Processing

The berries can be shaken from the tree if they all ripen at the same time; otherwise they must be picked by hand. The first step in processing the coffee beans is to separate them from the pulp and to remove the paperlike outer skin and silvery inner skin that surround each bean. In one common method, the pulp is separated by machine and the beans are allowed to ferment slightly. The beans are then washed and dried, and the two skin layers are removed by milling. The raw coffee beans are packed in bags and shipped to market.

The next step is to roast the green coffee beans. Roasting darkens the beans and develops their flavor and aroma. The amount of roasting affects the beans' final flavor. Roasting is usually done in the region where the beans will be sold and is controlled to suit the general tastes of the region.

The final step is to grind the beans. This step may be done at the roasting plant, at the store at the time of purchase, or in the home just before brewing. The fineness of the grind depends on the brewing method to be used.