Ripe coffee cherries are plucked from the tree, either by machine or hand, and within a day moved into either wet, dry, or mechanical processing methods.
During the Wet Processing Method, a pulping machine is used to separate the cherry’s pulp from the coffee seed. Once separated, the seeds are then soaked in water to remove the sticky mucilage coatings and the seeds are then rinsed and dried.
For the dry, water-free fermentation where the seeds also sit in tanks or buckets and are left under the sun without the aid of water.
The mechanical method uses a special machine to buff the mucilage from the seed. which greatly reduces the amount of icky wasted water as well as better production yield.
Learn about these methods and more (such as coffee cupping) in our free coffee classes.
A collection of the various Drip Coffee Methods
OCM was started in 2007, focusing first on coffee machines, then marketing for coffee and food and beverage companies. Check out this restaurant marketing guide to learn more about the many campaigns and companies we have worked with.
OCM has also created many marketing workshops and classes for the F&B industry. Many of the modules are running in the Singapore Skillsfuture Classes in tertiary institutions such as Temasek Polytechnic Skillsfuture Academy and also ITE College East COC classes.
For the readers (coffee lovers), we continue to share coffee articles (and videos) and have also started a free coffee class section (with free online coffee training supported by coffee partners).
To connect with coffee and F&B practitioners, join our growing F&B group on Linkedin (20 000 and growing).