Pengolahan Biji Kopi

Introduction

This tutorial provides a comprehensive guide on traditional manual coffee processing, from fresh coffee cherries to the final dried coffee beans. Understanding this process can enhance your appreciation for coffee and empower you to experiment with making your own coffee at home.

Step 1: Harvesting Coffee Cherries

• Begin by selecting ripe coffee cherries. Look for cherries that are bright red, indicating they are ready for harvest.
• Use your hands to gently pull the cherries from the coffee tree, being careful not to damage the branches.
• Collect the harvested cherries in a basket or container for further processing.

Step 2: Removing the Pulp

• Once you have gathered the cherries, it’s time to remove the outer pulp.
• Use a manual pulping machine or your hands to squeeze the cherries. This will separate the outer skin and pulp from the coffee bean inside.
• Rinse the beans in water to remove any remaining pulp. Ensure they are clean before moving to the next step.

Step 3: Fermentation

• Place the cleaned beans in a fermentation container. This can be a bucket or any other non-reactive container.
• Allow the beans to ferment for 24 to 48 hours. This process helps to remove any remaining mucilage.
• Check the beans periodically. They should be soft enough to remove any leftover pulp easily.

Step 4: Washing the Beans

• After fermentation, wash the beans thoroughly with clean water.
• This step is crucial to ensure all residues are removed. Rinse until the water runs clear.
• Spread the beans out on a clean surface to drain excess water.

Step 5: Drying the Beans

• Spread the washed beans on a drying rack or a clean surface under direct sunlight.
• Turn the beans regularly to ensure even drying. This typically takes about 1 to 2 weeks, depending on weather conditions.
• Ensure the beans reach a moisture content of about 12-13% for optimal storage.

Step 6: Hulling the Beans

• Once the beans are completely dry, they will need to be hulled to remove the parchment layer surrounding each bean.
• Use a manual hulling machine or a mortar and pestle if you're processing a small batch.
• Be careful not to crush the beans during this process.

Step 7: Grading and Sorting

• After hulling, sort the beans by size and quality.
• Remove any defective or damaged beans. This step ensures that only the best beans are used for brewing coffee.
• Store the sorted beans in a cool, dry place.

Conclusion

In this tutorial, you learned the traditional methods of processing coffee from cherries to dried beans. By following these steps, you can engage in the complete coffee-making process, enhancing your coffee experience. Consider experimenting with different beans and processing times to discover your preferred flavor profiles. Happy brewing!