Would like to get a little into the anatomy of the coffee bean. To help understand the process.
There are 7 layers to the bean cherry.
There are two coffee beans inside the coffee cherry. The beans are separated by pulp.
1. Center Cut: Is what some would probably describe as the heart of the coffee bean. This is the part where all drinkers are looking for.
2. Endosperm: This is what gives us that delectable coffee flavor and beautiful aroma scent in the roasting process
3. Silver Skin: This skin remains wrapped around the bean after the peeling process is complete.
4. Parchment: Actually looks like parchment paper when dried. This is the beans protector
5. Mucilage: This is the layer between the pulp and parchment. This layer just like the pulp is rich with sugars, and pectin.
6. Pulp: Also known as Mesocarp. This substance is rich in sugars, and pectins.
7 Outer Skin: Is the outside skin known as the (cascara) of the cherry. It is when the color of the cherry turns red when it is at its prime and ready for picking.
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