The production process of roasted coffee beans at Aeroco Coffee

When taking a sip of coffee, have you ever wondered how roasted coffee beans  have gone through rigorous processes and stages to meet standards in the processing process? So what is the standard roasting coffee production process to produce good quality coffee products? Let's learn what Aeroco Coffee needs to do to create roasted and ground coffee beans.

Introduction to coffee trees

Coffee tree is a suitable plant for basalt land on volcanic and lava plateaus. The right conditions for this plant to grow well are places with plenty of light, temperature and rainfall. However, with each coffee variety, the requirements for natural conditions and climate are different.

Coffee is a woody plant, with an average height of 2m to 4m, the trunk has many nodules, the branches are elongated, the leaves are oval, dark green, 4cm to 6cm wide.

Coffee flowers are white with 5 petals on each flower and this type of flower usually blooms in double or triple bunches. Coffee flowers have a faint fragrance like jasmine. Even during the flowering period, experienced farmers can predict the situation of the crop that year.

The fruit of the coffee plant is green, oval in shape, turning yellow when ripe and finally red. Each coffee berry usually contains two seeds, surrounded by succulent flesh. In addition, coffee beans are also covered by two layers of silk hugging the coffee beans and a hard yellow husk outside.

Coffee tree

► See more: Interesting things you should know about Arabica coffee

Production process of roasted coffee beans


Harvest coffee berries to start the processing stages into roasted coffee beans. The quality of the harvested coffee cherries must meet the technical, sensory and chemical quality standards and these coffee cherries will be processed into roasted coffee beans.

The harvesting can be done completely manually, without the support of machines, although it is manual, it will help to harvest fully ripe coffee cherries, the quality of coffee berries is also uniform. In addition, it can be done by mechanical method by stripping branches, although manual labor is minimized, the coffee beans will be uneven, with unripe beans.


At this stage of the production process of roasted coffee beans, the coffee cherries will be cleaned, removing impurities such as sand, grit, skin, leaves, branches, etc. This cleaning stage is also very important because it will affect the quality of finished products, coffee products as well as limit the deterioration and damage of processing equipment.

Then, you proceed to soak in water to be able to completely separate the outer shell of the coffee cherries.

Next is the drying stage in the sun, the drying time is from 2 to 3 days with a temperature of about 300 degrees Celsius. In this stage, the processor uses a tool to roast the coffee beans to completely separate the coffee beans. The entire outer shell and coffee beans will be processed to create roasted coffee beans.

Finally, the stage is to select beans according to sieve size 14 or 16 to bring coffee products of uniform size.


Roasted coffee beans

This is considered the most important step in the entire production process of roasted coffee beans, bringing success to the coffee cup. The taste and color of the coffee will be decided in this stage. The temperature when roasting coffee is usually in the range of 200 - 240 degrees Celsius and divided into 3 stages.

Stage 1: The oven temperature is below 50 degrees Celsius, the steam in the seeds rises a lot, but the grain volume does not change. When there is no more white smoke, it means that the roasted coffee beans have run out of water and moved to stage 2.

Stage 2: Roasting temperature increases to 150 degrees Celsius. Coffee beans continue to absorb heat and there is a change in color and size of beans. The roaster will make a slight explosion. Coffee beans gradually turn brown. Grain weight increases gradually. This stage is divided into several roasts and stops. Roasting is done in a high heat oven. Experienced technical and management experts will work together to fine-tune the roasting process. To decide the taste and color of good coffee. This is something that only manual roasting can achieve.

Stage 3: The temperature of 220 degrees Celsius is kept for 10-15 minutes. The particle mass no longer changes. Roasted coffee beans when roasted turn completely dark brown.

In addition, roasted coffee beans also have another way of roasting, which is roasting with a modern roaster.

See more: Clean coffee production process at Aeroco Coffee

Aeroco Coffee hopes that, through the information shared to everyone, it will help people to better understand the production process of roasted coffee beans, to create a delicious cup of coffee every morning, to understand the hard work. of coffee growers and producers.

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