Why Cleaning Green Coffee Beans Is Critical in the Roasting Plant

Most green coffee is grown and processed in developing countries across Africa, Central and South America, and Asia, where manual or semi-mechanical methods are commonly used.

While these methods are cost-effective and traditional, they often lack the industrial precision needed to fully eliminate physical contaminants.

Green coffee often arrives containing:

• Stones and sticks from drying patios or raised beds

• Metal fragments from harvest machinery or transport

• Dust, chaff, and parchment from manual hulling or bagging

• Broken, unripe, or insect-damaged beans mixed with good beans

These contaminants can damage roasting equipment, cause inconsistent roasting, and compromise cup quality. That’s why professional cleaning systems are a non-negotiable part of a modern roasting facility.

Full Coffee Cleaning Process at Our Brambati Roasting Plant

1. Pre-Roast Cleaning – Brambati System

Our cleaning line removes contaminants at multiple stages before roasting using:

A. Intake Hopper – Initial Screening

• Purpose: Eliminate large visible objects (e.g. twigs, string, parchment

• How: Gravity flow and coarse vibration

B. Aspirators (Suckers) – Light Impurity & Dust Removal

• Purpose: Remove lightweight materials

• How: High-velocity airflow lifts out:

  • Chaff

  • Empty husks

  • Loose skins

  • Fine dust

• Captured by: Cyclone separator or bag filter system

C. Shakers (Vibrating Sieves) – Size & Density Sorting

• Purpose: Ensure uniform bean size and remove hard foreign objects

• Removes:

  • Sticks, stones

  • Broken or undersized beans

• Outcome: Only properly sized, defect-free beans continue to roasting

D. Magnets – Ferrous Metal Removal

• Purpose: Protect equipment from metallic contaminants

• How: Strong inline magnets extract:

  • Nails

  • Screws

  • Rust particles

• Ensures: Food safety compliance and grinder/roaster protection

2. Post-Roast Cleaning – Final Quality Control

Even with advanced pre-cleaning, post-roasting checks are essential to ensure safety and quality.

A. Destoner – Heavy Foreign Object Removal

• Purpose: Catch any remaining dense objects (e.g., small stones) that could damage coffee grinders or espresso machines.

• Method: Roasted beans are passed over an air bed:

  • Lighter beans are lifted and carried on

  • Heavier foreign material falls away

This is critical to prevent customer complaints or equipment damage in cafés or homes.

B. Final Inline Magnets – Metal Safety Net

• Purpose: Final safeguard against any missed metallic contaminants.

• Placement: Immediately before grinding or packaging.

• Outcome: Ensures 100% clean, safe, and compliant roasted coffee.

Clean Coffee, Every Step of the Way

At our roasting plant, every batch of coffee is cleaned before and after roasting using world-class Brambati systems and quality controls.

We don’t just roast great coffee — we start with clean beans to ensure safe equipment, consistent results, and an exceptional cup every time.