I created the website. So If you want to really see the project. Go take a look.
Heat, humidity, and pressure affect the living seed germ, causing it to respirate faster and introduce more oxygen to the bean. This oxidization leads to the dissipation of the coffee’s flavor and aromatic components, meaning the sooner you roast, the less oxidation that occurs and the more potent these components remain. Dry milling is the process of removing the parchment. Here, the coffee enters the “green stage”—and the race to get the beans to the roaster begins!
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