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Fitini.com Pillow Models (Euros):

Region: Type: Size mm: Grade: Price*: Quantity:
Indonesia Arabica
Luwak Cattle
... ... Raw beans: us$......
Grounded Beans: us$...
Indonesia Arabica
Wild Luwak
... ... Raw beans: us$...
Grounded Beans:us$...
Indonesia Robusta ... ... ... ...
Tanganika Arabica ... ... ... ...
El Salvador Arabica ... ... ... ...
Vietnam Arabica ... ... ... ...
Brazil Arabica ... ... ... ...
... ... ... ... ... ...
* The price is US$cents/lb and is based on the NYCE +/-VAR for Coffee "C", the Grade 3


1/64 inch - mm - Classification - Central America and Mexico - Colombia - Africa and India:

20 - +8mm - Very Large - Superior - Supremo - AA
19.5 - 7.75mm - Very Large - Superior - Supremo - AA
19 - 7.5mm - Very Large - Superior - Supremo - AA
18.5 - 7.25mm - Large - Superior - Supremo - A
18 - 7mm - Large - Superior - Supremo - A
17 - 6.75 - Large - Superior - Supremo - A
16 - 6.5mm - Medium - Segundas - Excelso - B
15 - 6mm - Medium - Segundas - Excelso - B
14 - 5.5mm - Small - Terceras - C
13 - 5.25mm - Shells - Caracol - PB
12 - 5mm - Shells - Caracol - PB
11 - 4.5mm - Shells - Caracolli - PB
10 - 4mm - Shells - Caracolli - PB
9 - 3.5mm - Shells - Caracolillo - PB
8 - 3mm - Shells - Caracolillo - PB


Specialty Grade Green Coffee (1): Specialty green coffee beans have no more than 5 full defects in 300 grams of coffee. No primary defects are allowed. A maximum of 5% above or below screen size indicated is tolerated. Specialty coffee must possess at least one distinctive attribute in the body, flavour, aroma, or acidity. Must be free of faults and taints. No quakers are permitted. Moisture content is between 9-13%.

Premium Coffee Grade (2): Premium coffee must have no more than 8 full defects in 300 grams. Primary defects are permitted. A maximum of 5% above or below screen size indicated is tolerated. Must possess at least one distinctive attribute in the body, flavour, aroma, or acidity. Must be free of faults and may contain only 3 quakers. Moisture content is between 9-13%.

Exchange Coffee Grade (3): Exchange grade coffee must have no more than 9-23 full defects in 300 grams. It must be 50% by weight above screen size 15 with no more than 5% of screen size below 14. No cup faults are permitted and a maximum of 5 quakers are allowed. Moisture content is between 9-13%.

Below Standard Coffee Grade (4): 24-86 defects in 300 grams.

Off Grade Coffee (5): More than 86 defects in 300 grams.

Structure of the Coffee bean

FitiniCAFE.com - The Coffee Bean

Structure of coffee berry and beans: 1: center cut, 2: bean (endosperm), 3: silver skin (testa, epidermis), 4: parchment (hull, endocarp), 5: pectin layer, 6: pulp (mesocarp), 7: outer skin (pericarp, exocarp).


Processing of coffee is the method converting the raw fruit of the coffee plant into the coffee. The cherry has the fruit or pulp removed leaving the seed or bean which is then dried. While all green coffee is processed, the method that is used varies and can have a significant effect on the flavour of roasted and brewed coffee.

1. Picking

1.1 Strip Picked

The entire crop is harvested at one time. This can either be done by machine or by hand. In either case, all of the cherries are stripped off of the branch at one time.

1.2 Selectively Picked

Only the ripe cherries are harvested and they are picked individually by hand. Pickers rotate among the trees every 8 – 10 days, choosing only the cherries which are at the peak of ripeness. Because this kind of harvest is labour intensive, and thus more costly, it is used primarily to harvest the finer Arabica beans.

Mixes of green and red berries, or just green berries, are used to produce cheaper mass consumer coffee beans, which are characterized by a displeasingly bitter/astringent flavour and a sharp odour. Red berries, with their higher aromatic oil and lower organic acid content, are more fragrant, smooth, and mellow. As such coffee picking is one of the most important stages in coffee production.

2. Processing

2.1 Wet Processing - WASHED

In the Wet Process, the fruit covering the seeds/beans is removed before they are dried. Coffee processed by the wet method is called wet processed or washed coffee. The wet method requires the use of specific equipment and substantial quantities of water. The coffee cherries are sorted by immersion in water. Bad or unripe fruit will float and the good ripe fruit will sink. The skin of the cherry and some of the pulp is removed by pressing the fruit by machine in water through a screen. The bean will still have a significant amount of the pulp clinging to it that needs to be removed. This is done either by the classic ferment-and-wash method or a newer procedure variously called machine-assisted wet processing, aquapulping or mechanical demucilaging.

In the ferment and wash method of wet processing the remainder of the pulp is removed by breaking down the cellulose by fermenting the beans with microbes and then washing them with large amounts of water. Fermentation can be done with extra water or, in "Dry Fermentation", in the fruit's own juices only. The fermentation process has to be carefully monitored to ensure that the coffee doesn't acquire undesirable, sour flavours. For most coffees, mucilage removal through fermentation takes between 24 and 36 hours, depending on the temperature, thickness of the mucilage layer and concentration of the enzymes. The end of the fermentation is assessed by feel, as the parchment surrounding the beans loses its slimy texture and acquires a rougher "pebbly" feel. When the fermentation is complete, the coffee is thoroughly washed with clean water in tanks or in special washing machines.

2.1.1 Machine-assisted wet processing

In machine-assisted wet processing, fermentation is not used to separate the bean from the remainder of the pulp; rather, this is done through mechanical scrubbing. This process can cut down on water use and pollution since ferment and wash water stinks. In addition, removing mucilage by machine is easier and more predictable than removing it by fermenting and washing. However, by eliminating the fermentation step and prematurely separating fruit and bean, mechanical demucilaging can remove an important tool that mill operators have of influencing coffee flavour. Furthermore, the ecological criticism of the ferment-and-wash method increasingly has become moot, since a combination of low-water equipment plus settling tanks allows conscientious mill operators to carry out fermentation with limited pollution. Any wet processing of coffee produces coffee wastewater wich, in some cases, can be a pollutant. Around 130 litters of fresh water is required to process one kilogram of quality coffee. After the pulp has been removed what is left is the bean surrounded by two additional layers, the silver skin and the parchment. The beans must be dried to a water content of about 10% before they are stable. Coffee beans can be dried in the sun or by machine but in most cases it is dried in the sun to 12-13% moisture and brought down to 10% by machine. Drying entirely by machine is normally only done where space is at a premium or the humidity is too high for the beans to dry before mildewing.

When dried in the sun coffee is most often spread out in rows on large patios where it needs to be raked every six hours to promote even drying and prevent the growth of mildew. Some coffee is dried on large raised tables where the coffee is turned by hand. Drying coffee this way has the advantage of allowing air to circulate better around the beans promoting more even drying but increases cost and labour significantly. After the drying process (in the sun and/or through machines), the parchment skin or pergamino is thoroughly dry and crumbly, and easily removed in the Hulling process. Coffee occasionally is sold and shipped in parchment or en pergamino, but most often a machine called a huller is used to crunch off the parchment skin before the beans are shipped.

2.1.2 Ferment-and-Wash Method - Fully washed processing

This process is mainly used when processing Coffea arabica. After de-pulping, the beans are collected in fermentation tanks where bacterial removal of the mucilage takes place over 12 to 36 hours. The fermentation phase is important in the development of the flavour of the coffee, which is partially due to the microbiological processes that take place. The emergence of yeasts and moulds in acidic water can lead to off-flavours like sour coffee and onion-flavour. However, wet processing is believed to yield higher quality coffee than the other processes since small amounts of off-flavours give the coffee its particular taste and "body". When the fermentation is complete, the beans should be washed thoroughly to remove fermentation residues and any remaining mucilage. If they are not removed, these cause decolouring of the parchment and make the beans susceptible to yeasts. After washing, the beans are dried. When the drying process is not rapid enough earthy and musty taints, like Rio-flavour come up.

2.2 Dry Process – UNWASHED

Dry process, also known as unwashed or natural coffee, is the oldest method of processing coffee. The entire cherry after harvest is first cleaned and then placed in the sun to dry on tables or in thin layers on patios.


The harvested cherries are usually sorted and cleaned, to separate the unripe, overripe and damaged cherries and to remove dirt, soil, twigs and leaves. This can be done by winnowing, which is commonly done by hand, using a large sieve. Any unwanted cherries or other material not winnowed away can be picked out from the top of the sieve. The ripe cherries can also be separated by flotation in washing channels close to the drying areas.


The coffee cherries are spread out in the sun, either on large concrete or brick patios or on matting raised to waist height on trestles. As the cherries dry, they are raked or turned by hand to ensure even drying and prevent mildew. It may take up to 4 weeks before the cherries are dried to the optimum moisture content, depending on the weather conditions. On larger plantations, machine-drying is sometimes used to speed up the process after the coffee has been pre-dried in the sun for a few days. The drying operation is the most important stage of the process, since it affects the final quality of the green coffee. A coffee that has been overdried will become brittle and produce too many broken beans during hulling (broken beans are considered defective beans). Coffee that has not been dried sufficiently will be too moist and prone to rapid deterioration caused by the attack of fungi and bacteria. The dried cherries are stored in bulk in special silos until they are sent to the mill where hulling, sorting, grading and bagging take place. All the outer layers of the dried cherry are removed in one step by the hulling machine. The dry method is used for about 95% of the Arabica coffee produced in Brazil, most of the coffees produced in Ethiopia, Haiti and Paraguay, as well as for some Arabicas produced in India and Ecuador. Almost all Robustas are processed by this method. It is not practical in very rainy regions, where the humidity of the atmosphere is too high or where it rains frequently during harvesting.

2.3 Semi dry process

Semi dry is a hybrid process used in Indonesia and Brazil. In Indonesia, the process is also called "wet hulled", "semi-washed" or "Giling Basah". Literally translated from Indonesian, Giling Basah means "wet grinding". Most small-scale farmers in Sumatra, Sulawesi, Flores and Papua use the giling basah process. In this process, farmers remove the outer skin from the cherries mechanically, using locally built pulping machines. The coffee beans, still coated with mucilage, are then stored for up to a day. Following this waiting period, the mucilage is washed off and the parchment coffee is partially dried in the sun before sale at 30% to 35% moisture content.

3. Milling

The final steps in coffee processing involve removing the last layers of dry skin and remaining fruit residue from the now dry coffee, and cleaning and sorting it. These steps are often called dry milling to distinguish them from the steps that take place before drying, which collectively are called wet milling.

3.1. Hulling

The first step in dry milling is the removal of what is left of the fruit from the bean, whether it is the crumbly parchment skin of wet-processed coffee, the parchment skin and dried mucilage of semi-dry-processed coffee, or the entire dry, leathery fruit covering of the dry-processed coffee. Semi-dry hulling at 30% to 35% moisture (Giling Basah), as occurs in Indonesia, is thought to reduce acidity and increase body. Hulling is done with the help of machines, which can range from simple millstones to sophisticated machines that gently whack at the coffee.

3.2 Polishing

This is an optional process in which any silver skin that remains on the beans after hulling is removed in a polishing machine. This is done to improve the appearance of green coffee beans and eliminate a byproduct of roasting called chaff. It is described by some to be detrimental to the taste by raising the temperature of the bean through friction which changes the chemical makeup of the bean.

3.3 Cleaning and sorting

3.3.1 Sorting by Size and Density

Most fine coffee goes through a battery of machines that sort the coffee by density of bean and by bean size, all the while removing sticks, rocks, nails, and miscellaneous debris that may have become mixed with the coffee during drying. First machines blow the beans into the air; those that fall into bins closest to the air source are heaviest and biggest; the lightest (and likely defective) beans plus chaff are blown in the farthest bin. Other machines shake the beans through a series of sieves, sorting them by size. Finally, a machine called a gravity separator shakes the sized beans on a tilted table, so that the heaviest, densest and best vibrate to one side of the pulsating table, and the lightest to the other.

3.3.2 Sorting by Colour

The final step in the cleaning and sorting procedure is called colour sorting, or separating defective beans from sound beans on the basis of colour rather than density or size. Colour sorting is the trickiest and perhaps most important of all the steps in sorting and cleaning. With most high-quality coffees colour sorting is done in the simplest possible way: by hand. Teams of workers pick discoloured and other defective beans from the sounds beans. The very best coffees may be hand-cleaned twice (double picked) or even three times (triple picked). Coffee that has been cleaned by hand is usually called European preparation; most specialty coffees have been cleaned and sorted in this way. Colour sorting can also be done by machines. Streams of beans fall rapidly, one at a time, past sensors that are set according to parameters that identify defective beans by value (dark to light) or by colour. A tiny, decisive puff of compressed air pops each defective bean out of the stream of sound beans the instant the machine detects an anomaly. However, these machines are currently not used widely in the coffee industry for two reasons. First, the capital investment to install these delicate machines and the technical support to maintain them is daunting. Second, sorting coffee by hand supplies much-needed work for the small rural communities that often cluster around coffee mills. Nevertheless, computerized colour sorters are essential to coffee industries in regions with relatively high standards of living and high wage demands.

3.4 Grading

Grading is the process of categorizing coffee beans on the basis of various criteria such as size of the bean, where and at what altitude it was grown, how it was prepared and picked, and how good it tastes, or its cup quality. Coffees also may be graded by the number of imperfections (defective and broken beans, pebbles, sticks, etc.) per sample. For the finest coffees, origin of the beans (farm or estate, region, cooperative) is especially important. Growers of premium estate or cooperative coffees may impose a level of quality control that goes well beyond conventionally defined grading criteria, because they want their coffee to command the higher price that goes with recognition and consistent quality.

4. Other steps

4.1 Aging

All coffee, when it was introduced in Europe, came from the port of Mocha in what is now modern day Yemen. To import the beans to Europe the coffee was on boats for a long sea voyage around the Horn of Africa. This long journey and the exposure to the sea air changed the coffee's flavour. Later, coffee spread to India and Indonesia but still required a long sea voyage. Once the Suez Canal was opened the travel time to Europe was greatly reduced and coffee whose flavour had not changed due to a long sea voyage began arriving. To some degree, this fresher coffee was rejected because Europeans had developed a taste for the changes that were brought on by the long sea voyage. To meet this desire, some coffee was aged in large open-sided warehouses at port for six or more months in an attempt to simulate the effects of a long sea voyage before it was shipped to Europe. Although it is still widely debated, certain types of green coffee are believed to improve with age; especially those that are valued for their low acidity, such as coffees from Indonesia or India. Several of these coffee producers sell coffee beans that have been aged for as long as 3 years, with some as long as 8 years. However, most coffee experts agree that a green coffee peaks in flavour and freshness within one year of harvest, because over-aged coffee beans will lose much of their essential oil content.

4.2 Decaffeination

Decaffeination is the process of extracting caffeine from green coffee beans prior to roasting. The most common decaffeination process used in the United States is supercritical carbon dioxide (CO2) extraction. In this process, moistened green coffee beans are contacted with large quantities of supercritical CO2 (CO2 maintained at a pressure of about 4,000 pounds force per square inch (28 MPa) and temperatures between 90 and 100 °C (194 and 212 °F)), which removes about 97% of the caffeine from the beans. The caffeine is then recovered from the CO2, typically using an activated carbon adsorption system. Another commonly used method is solvent extraction, typically using oil (extracted from roasted coffee) or ethyl acetate as a solvent. In this process, solvent is added to moistened green coffee beans to extract most of the caffeine from the beans. After the beans are removed from the solvent, they are steam-stripped to remove any residual solvent. The caffeine is then recovered from the solvent, and the solvent is re-used. Water extraction is also used for decaffeination. Decaffeinated coffee beans have a residual caffeine content of about 0.1% on a dry basis. Not all facilities have decaffeination operations, and decaffeinated green coffee beans are purchased by many facilities that produce decaffeinated coffee.

4. Storage

Green coffee is fairly stable (approx. up to 1 year) if stored correctly. Most often it is in a Jute sack kept in a cool, clean, and dry place.

5. Roasting

Below, roast levels and their respective flavors are described. These are qualitative descriptions, and thus subjective. As a rule of thumb, the "shinier" the bean is, the more dominant the roasting flavors are.

Code - Roast level - Notes - Surface - Flavor:

Light - Cinnamon roast, half city, New England - After several minutes the beans “pop” or "crack" and visibly expand in size. This stage is called first crack. American mass-market roasters typically stop here. - Dry - Lighter-bodied, higher acidity, no obvious roast flavor

Medium - Full city, American, regular, breakfast, brown - After a few short minutes the beans reach this roast, which U.S. specialty sellers tend to prefer. - Dry - Sweeter than light roast; more body exhibiting more balance in acid, aroma, and complexity. Smoother than the traditional American "medium" roast, but may display fewer of the distinctive taste characteristics of the original coffee.

Full Roast - High, Viennese, Italian Espresso, Continental - After a few more minutes the beans begin popping again, and oils rise to the surface. This is called second crack. - Slightly shiny - Somewhat spicy; complexity is traded for heavier body/mouth-feel. Aromas and flavors of roast become clearly evident.

Double Roast - French - After a few more minutes or so the beans begin to smoke. The bean sugars begin to carbonize. - Very oily - Smokey-sweet; light bodied, but quite intense. None of the inherent flavors of the bean are recognisable.

FitiniCAFE.com - Roasting Coffee

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