Refermentation of Coffee Beans and Utilization of Spent Coffee Ground: Advance Technology Processing to Produce Specialty Coffee and Organic Compost from Spent Coffee Grounds

Abstract

Coffee is an agricultural commodity that is in great demand by peoples. Coffee has become widespread throughout the world as a favorite beverage. This is because coffee has a special taste and often has an addictive effect for the drinker. In addition, there are many health benefits of coffee. That is the main reason researchers are competing to do research on coffee. In producing countries, fruit cultivated in coffee trees harvested, subjected to dry refining or wet refining, and then exported as raw beans. Dry refining involves sun drying the harvested fruits and removing the raw beans from a completely dry state. In wet refining, the peel and pulp are mechanically peeled off and immersed in water to decompose the sticky substances that adhere to the raw beans due to the action of microorganism. In consuming countries, raw beans are roasted to make roasted beans. To produce good quality coffee flavor, researchers work hard to carry out processing engineering, such as optimization of the coffee processing method where the main key to taste is the fermentation process.