Getting to Know Components of a coffee bean: Layers and Structures That Will Amaze You!

Many of us turn to a cup of coffee every day to kick off a busy day and enjoy its taste and aroma. But have you ever thought about the components of a coffee bean—these tiny seeds—and what secrets and wonders they hold within? How can they produce different flavors and aromas, and what difficult processes do they go through before reaching us? In this article, we will take a look into the fascinating and amazing world of coffee bean components and explore the anatomy of coffee.

What Is a Coffee Cherry?

Before we dive into the components of a coffee bean, let’s take a look at the components of the coffee cherry. After its growth period, the coffee tree produces these fruits. The coffee cherry is the fruit that contains the coffee beans and appears like beautiful and colorful cherries. Coffee cherries usually come in red, yellow, or even green colors and typically contain two coffee beans.

This fruit has several layers, each of which plays a role in the coffee production process—from the outer skin to the mucilage layer, which has a significant impact on the flavor and quality of the coffee. In the end, a coffee cherry is not just a single seed; it is a collection of layers and features that influence the taste and characteristics of the coffee.

Each color represents a different stage of ripeness. In fact, coffee cherries have an attractive appearance, but inside them are hidden seeds from which coffee is made.

Parts of the Coffee Cherry and Structure of the Coffee Bean

The coffee bean is made up of several different layers, each with its own characteristics and properties. When the coffee cherry is harvested, the beans go through various processes such as washing and drying. These steps help the beans reach their final form and become ready for roasting and brewing. In the following, we will take a closer look at the layers of coffee.

Coffee Layers (Introduction to Coffee Bean Layers)

1. Exocarp (Outer Skin):
   The first layer that covers the coffee bean is the exocarp. This layer is green coffee in the early stages of the coffee cherry’s growth and gradually changes to yellow and then to red. The final color of the cherry depends on the type of coffee and in some cases may be red or yellow.
2. Mucilage (Pulp):
   Beneath the outer layer is a fleshy fruit tissue called mucilage or pulp. This soft and fleshy layer is responsible for protecting the coffee bean throughout all growth stages. The mucilage contains various sugars, pectin, and cellulose, which greatly influence the flavor of the beans.
3. Pectin Layer:
   Pectin is a thin layer made of cellulose that helps protect the coffee bean. This layer plays a fundamental role in the growth and development of the bean and acts as a protector. By preventing possible damage, pectin helps maintain the quality of the coffee beans and has an important role in their production and processing.
4. Endocarp (Parchment):
   The endocarp, also known as parchment coffee, is a thick and protective layer that surrounds the coffee bean and plays a key role in its growth process. This layer consists of several different layers that simultaneously protect the beans against physical damage and environmental changes. The firmness of the endocarp prevents excessive and unwanted growth of the beans and helps maintain the quality and final flavor of the coffee. For this reason, the endocarp is considered one of the vital components in the anatomy of the coffee bean.
5. Silver Skin:
   This thin and delicate layer separates from the bean during the roasting stage and helps preserve the quality of the coffee beans. The silver skin acts as a protective layer and has a significant impact on the aroma and flavor of the coffee during roasting.
6. Endosperm:
   The endosperm is the main part of the coffee bean that contains oils, acids, and caffeine. This section is rich in nutrients, and the aroma and flavor of coffee depend on this layer. The caffeine content in the endosperm can vary between 0.8% and 2.5%.

Coffee Compounds and Constituents

Coffee consists of several main substances, each having a significant impact on its flavor, aroma, and characteristics. The most important part of coffee is the bean itself, which contains chemical compounds such as caffeine, fatty acids, sugars, and proteins. During the roasting process, these compounds undergo chemical reactions that produce aromatic and flavor compounds.

Additionally, the coffee cherry contains layers such as skin, mucilage, and parchment, which affect various harvesting and processing stages. All these materials are interconnected and ultimately form the unique features of coffee.

• Caffeine: The main compound that provides energy and stimulant properties to coffee.
• Fatty Acids: Responsible for the smooth and rich flavors in coffee.
• Sugars: Give coffee natural sweetness that transforms into complex flavors during roasting.
• Proteins: Have a significant effect on the texture and body of the coffee.
• Aromatic Compounds: Such as organic acids and volatile oils created during roasting that give coffee its distinctive aroma.

Peaberry Coffee

About 7% of coffee beans grow as peaberries. This type of coffee contains only one bean inside the cherry due to a natural genetic mutation. Peaberry coffee has a higher quality and higher production costs, resulting in a higher price. It has a round and polished appearance that distinguishes it from regular coffee beans.

The Impact Components of a Coffee Bean on Flavor and Aroma

There is no doubt that the components of the coffee bean greatly affect its final flavor and aroma. Each layer of the coffee bean plays a role in creating the unique taste and smell of coffee. For example, the caffeine in the endosperm contributes to coffee’s stimulating properties and significantly influences its flavor and aroma.

• Caffeine:
  Caffeine, as one of the main compounds in the coffee bean, creates a bitter and strong taste and directly affects the final flavor of the coffee. The amount of caffeine in the bean significantly influences the coffee’s taste.
• Fatty Acids:
  The fatty acids in the coffee bean can give the coffee a smooth and mild taste. These acids impact the fruity or floral aromas and flavors of the coffee, helping to create balance.
• Sugars:
  The natural sugars in the coffee bean caramelize during roasting, giving the coffee a sweet and pleasant character. These sugars usually convert into caramel, producing a mild sweetness.
• Proteins:
  Proteins in the coffee bean affect the texture and structure of the coffee’s flavor. They help create a creamy and smooth body.
• Aromatic Compounds (Oils and Organic Acids):
  These compounds, especially volatile oils and organic acids, are responsible for coffee’s distinctive aromas. The oils in the coffee bean contribute to aromas such as chocolate, fruitiness, or even smokiness, shaping the final flavor and aroma.
• Coffee Mucilage:
  Mucilage is a sweet, sticky layer surrounding the coffee bean that influences the flavor during the harvesting process. It affects the natural and fruity tastes of coffee.
• Coffee Cherry Skin:
  The coffee cherry skin usually imparts a bitter and slightly sharp taste to the beans. Proper removal or processing of this layer can affect the bitterness intensity and flavor of the coffee.
• Parchment:
  Parchment is a protective layer covering the coffee bean. While it doesn’t directly impact the final flavor, it plays a key role in preserving freshness and natural taste during processing.

The Importance of Understanding Coffee Anatomy and Components

Familiarity with the anatomy and components of coffee bean allows a deeper understanding of the coffee production and processing methods. Knowing the structure and components of a coffee bean helps us make better purchasing and brewing choices. This knowledge assists baristas and coffee enthusiasts in better appreciating coffee quality and having a more enjoyable experience.

Is the Coffee Fruit Usable?

In recent years, attention has gone beyond the bean to the coffee fruit itself.

In some regions, components of a coffee bean and dried coffee cherry skins, known as “cascara,” are used as a traditional beverage.

This drink contains a small amount of caffeine and antioxidants and tastes similar to fruit tea. Cascara not only provides a new use for the outer part of the fruit but also helps reduce waste in the coffee industry.

Importing Industrial Coffee Machinery

If you work in coffee product supply or consume coffee daily, you know how much machine quality impacts the final result. In this regard, Parto Padideh company offers the best and most advanced industrial coffee machines from the world’s most reputable brands.

This company aims to meet the needs of cafes and related industries by providing high-quality products that enable you to deliver a professional and unique coffee experience to your customers. Their machines are designed with attention to detail for flawless, lasting performance, helping you serve the best possible coffee.

Conclusion

In the end, understanding the layers and components of a coffee bean scientifically and precisely allows us to grasp the processing journey from farm to cup. Every cup of coffee we drink passes through a long path of effort from farmers and processors. Considering components of a coffee bean and knowing them well helps us brew a flavorful and aromatic coffee, which is achievable with the right tools.