Robusta Coffee (Harvest & Roast Process)
A recipe from the Bmarchai Recipes collection.
Bmarchai RecipesRobustaCoffeeHarvestRoastFromScratchStrongBitterHomemadeVietnamIndonesia
Nutrition (per serving)
0Calories
0 gProtein
0 gCarbs
0 gFat
0 gSugar
0 mgSalt
Ingredients
- 5–10 kg (yields ≈1 kg green beans) Robusta coffee cherries (ripe red)
Method
- Harvest ripe red cherries from Robusta plants (Coffea canephora) — pick by hand to avoid unripe.
- Depulp: remove outer skin/pulp (use manual depulper or soak/ferment 24–48 hours then rinse).
- Dry beans: spread hulled beans on raised screens → sun-dry 7–14 days, turning regularly, until 10–12% moisture (beans rattle).
- Hull: remove parchment shell (use mortar or huller).
- Sort: remove defects → clean green beans.
- Roast: preheat oven 200 °C (400 °F) → spread beans on sheet → roast 10–20 min, stirring, until desired roast (light 10 min for earthy, dark 15–20 min for bold/bitter).
- Cool rapidly → degas 12–24 hours → grind & brew — strong, earthy homemade Robusta coffee.
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