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Coffee seeds are planted in nurseries in moist shaded soil at a temperature of about 24 degrees Celsius. Only after the bush reaches a height of about 2 meters is it planted on the plantation. Coffee sis usually harvested by hand. All the fruits are harvested at once and no fruit is left on the bush. Immediately after harvesting, the coffee must be processed immediately.
Dry method - coffee fruits are scattered over large areas in the sun to dry. Very often they are stirred so that they do not spoil. Overnight they are covered, the beans must not be allowed to flood. This drying process can take up to several weeks, depending on weather conditions. Drying continues until the grains reach less than 11% of their moisture content. Sorting is done by size and weight. The grains are also checked for color defects and other imperfections. Their size is checked with a sifter, and they are sorted by weight pneumatically. Air jets separate the light ones from the heavy ones. Finally, damaged grains are removed. This is done manually or by machine. In the tasting stage, a taster evaluates the grains including size and color. The beans are then roasted under laboratory conditions, and the roasting temperature is precisely controlled. The coffee is then brewed to evaluate its aroma. Coffee roasting is the process by which green coffee beans are transformed into brown beans like we buy in the store. Coffee roasting usually takes place at 228 degrees Celsius. The beans are constantly in motion during roasting, this avoids burning. Already at 205 degrees, the beans become brown. The last stage is grinding the coffee.