Coffee Beans from the Cherry: Dried, Hulled and Roasted

A coffee bean is the seed of a red fruit like a cherry, two to a fruit. In Yemen, Andrew Ure wrote in 1839, the fruit was dried on mats, rolled to break the husks, winnowed and dried again. Roasting turns the hard green seed brown and fragrant, and how much weight it loses tells you how dark it has gone. The picture: coffee roasted in a pan for an Ethiopian coffee ceremony.

初学者

Two weeks drying, an hour roasting

说明

Dry the cherries

Spread the ripe cherries in a single layer on mats in the sun, turning them, until they are dry (Ure's Yemen method).

此步骤所需材料：

成熟咖啡果2 公斤

所需工具：

晾晒席

Crack the husks

Roll a heavy roller over the dried cherries to break the husks without crushing the beans.

所需工具：

擀面杖

晾晒席

Winnow and dry again

Toss them in a winnowing tray in a breeze so the husks blow away. Dry the green beans once more before storing.

所需工具：

簸箕

晾晒席

Roast

Weigh the green beans and roast them in a pan or drum over the fire, stirring all the time, to chestnut brown. A thin silvery skin may come off as they roast (Ure saw it on Martinique coffee). Weigh again: chestnut brown is about 18 % lighter.

此步骤所需材料：