Further rubbing and winnowing removes the silver skin, and the beans are left in the condition of ordinary unroasted coffee.
The bean requires rapid drying in order to loosen the silver skin and the drying is therefore done in an artificially heated shed.
Between each seed and the parchment is a delicate covering called the “silver skin.”
If the berries are not spread out, they heat, and the silver skin sticks to the coffee bean, and frequently discolors it.
Polishers of various makes are sometimes used just to remove the silver skin and to give the beans a special polish.
Cover one-half dozen silver skin onions with boiling water, heat to boiling point and drain.
Small portions of this silver skin are always to be found in the cleft of the coffee bean.
Select the desired number of silver skin onions, medium size.
A third process is the complete clearing of the bean from the silver skin, and it is then ready for the final hand picking.