In the vast coffee plantation, plump coffee berries are dotted on the branches, which is the starting point of mellow coffee. The whole process of the transformation of coffee beans from fresh berries to fine wine in the cup can be called an exquisite flavor journey, which is inseparable from the ingenuity of professional coffee production lines. ​
Picking and screening: the cornerstone of quality. Mature coffee berries need to be carefully picked by hand to ensure that only brightly colored and sugary berries are selected. After picking, the fresh berries are washed or sun-dried to remove the pulp and pectin, leaving the coffee beans. At this time, professional screening equipment comes on stage, using wind selection, color sorting and other technologies to remove defective beans, ensuring that each coffee bean has high-quality innate conditions, laying a solid foundation for subsequent transformation. ​
Baking: the awakening of flavor. The baking of coffee beans is the core of the entire transformation process. Our smart coffee roaster is like a skilled magician, accurately controlling temperature and time. In the roasting range of 180℃ – 220℃, the sugar and protein inside the coffee beans undergo Maillard reaction and caramelization reaction, and begin to release a unique aroma. When lightly roasted, the coffee beans retain a fresh floral and fruity aroma and bright acidity; as the degree of roasting deepens, entering medium roasting, the nutty and chocolate flavors gradually become prominent; under deep roasting, the rich caramel and smoky aromas dominate, and different roasting curves give coffee beans completely different flavor personalities. ​

Grinding: The prelude to release. The roasted coffee beans are cooled slightly and then enter the grinding stage. According to different extraction methods, such as delicate and rich Italian espresso, fresh and clear hand-brewed coffee, mellow and rough French press coffee, etc., professional grinding equipment can accurately grind coffee beans into very fine, medium or coarse particles. The appropriate degree of grinding allows the coffee beans to fully release flavor substances during extraction, which is a key prelude to determining the taste of coffee. ​
Extraction: The condensation of essence. Finally, professional extraction equipment, such as high-pressure extraction Italian coffee machines, delicate water flow hand-poured kettles, and balanced pressure French presses, fully extract the aroma, oils, and flavor substances in the coffee beans. Hot water slowly passes through the coffee powder, completing a flavor relay in just a few seconds to a few minutes, and finally condenses into a cup of fragrant and mellow coffee, presented to people. ​
From fresh fruit on the branch to the mellow aroma in the cup, every transformation of coffee beans embodies professionalism and ingenuity. Our coffee roasting production line is committed to escorting every transformation and making every cup of coffee an unforgettable taste feast. Welcome to learn about our coffee equipment!