Hi All

Was really seeking some insight on how some roasters get rid of the coffee chaff prior to roasting?

Apparently it is pre-treated and especially cleaned.

dieckmann green coffee is an example.

http://www.dieckmann-aroma-kaffee.de/en ... tions.html

What process is used to get rid of the skin of the green coffee prior to roasting.

Some insight would really be helpful!!!
Thank you
Abhi

So i guess the process is called Lendrich process

http://www.thecoffeeguide.org/coffee-gu ... enuID=2198

Why would you try to de chaff a coffee pre-roast? That is what chaff collectors were made for.

George Howell spoke at last years CoffeeCon about the entire process of coffee from seed to cup. It's probably the singlehanded best lesson for anyone interested in coffee and is a distillation of decades of knowledge and first hand experience. Hopefully it's on Youtube at some point, but I digress.

He mentioned that some coffee farms process their green after removing it from pergamino, by putting it in industrial tumblers that "polish" the green and remove most of the visible chaff. This is done to improve the visual impression of the green only, but can lead to defects showing in the cup, either by more rapid moisture loss or some other mechanism that I can't seem to recall at the moment. But he more or less recommended against the practice.

Long story shot, don't bother trying, it won't help your results. And you're still likely to get a fair amount taken off after 1c anyway.

Thank you TomC that was very helpful.