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Article: Sorting out the beans: optimize your roast: coffee must be sorted--electronically and manually. Dr. Terry Mabbett reviews the concept as we search for the best bean for the best roast.(quality management of coffee industry)
- Article from:
- Tea & Coffee Trade Journal
- Article date:
- February 20, 2006
- Author:
CopyrightCOPYRIGHT 2006 Lockwood Trade Journal Co., Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Quality control by sorting is practiced right across the crop commodity spectrum and as far back as biblical times when the phrase, "separating the wheat from the chaff" was coined. Post harvest process for the coffee bean is more complicated than most, if not all, other agricultural commodities. Unlike grains in a field of wheat, all coffee berries do not mature at the same time and invariably rely on some measure of human selection at harvest. All coffee beans, whether dry or wet processed, require drying and cleaning at some stage. Premium Arabicas are steeped in water for partial fermentation, a combination of moisture and microbes that is finely balanced between ...