From Cherry to Cup – Inside a Coffee Roasting Mega Factory | #factorypoint
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Educational content only. Filmed with proper permissions and safety protocols.
All workers are trained professionals. Do not attempt industrial processes
without training. Equipment operates at high temperatures – extreme hazard.
No company endorsements. Brand names generalized for privacy.
This is not commercial, investment, or health advice. Coffee consumption
should be moderate. Consult professionals for business guidance.
☕ INSIDE A $100 MILLION COFFEE FACTORY – 1 MILLION CUPS PER DAY!
Ever wondered how your morning coffee is really made? This is the complete
journey from coffee cherry to cup—featuring state-of-the-art roasting,
precision quality control, and automated packaging at mega scale!
⏱️ TIMESTAMPS:
0:00 – Coffee Plantation Harvest
3:15 – Processing & Transportation
8:30 – Green Bean Receiving & Cleaning
15:20 – Roasting Room – 400°F Heat!
23:45 – Quality Control & Cupping
32:10 – Grinding & Blending Operations
40:25 – Automated Packaging Line
52:30 – Warehouse & Distribution
60:15 – Café Service & Home Brewing
68:00 – Complete Journey Summary
🔍 YOU’LL DISCOVER:
✅ Why specialty coffee costs $15-25/lb
✅ How Q-graders score coffee quality
✅ The “first crack” roasting moment
✅ Why coffee needs to “degas” 12-48 hours
✅ How one-way valves work on bags
✅ Difference between light/medium/dark roast
✅ Why grinding before brewing matters