Task 1 · Process Diagram
You should spend about 20 minutes on this task. Write at least 150 words.
The diagram below illustrates the steps involved in the commercial production of coffee, from the initial harvest to sale in supermarkets.
Summarise the information by selecting and reporting the main features.
Part 1 · Band 9 Sample Answer
The diagram outlines the eight stages through which coffee passes during commercial production, beginning with the harvesting of coffee cherries and culminating in retail sale.
Overall, the process is predominantly linear and can be divided into preparation, quality control, transformation and delivery. The fruit is stripped away and the beans are dried, hulled and graded before being roasted. Grinding is the only optional stage, meaning that the finished coffee can be packaged either as whole beans or in ground form prior to distribution.
Initially, ripe coffee cherries are picked from the plants. They then undergo processing by either a wet or dry method, both of which remove the surrounding pulp and release the raw beans. These beans are subsequently dried, shown spread across a raised surface under the sun, before entering hulling machinery that removes the parchment layer. Once hulled, the beans are sorted and assigned grades according to three criteria: size, density and colour.
The selected beans are next transferred to a roasting machine, where exposure to high temperatures develops their flavour. At this point, two routes are available. Coffee intended for sale as whole beans bypasses the grinder and proceeds directly to packaging, whereas the remainder is ground first. Both forms are then sealed in suitable bags or jars. In the final stage, the packaged products are loaded for transportation through the logistics system and delivered to supermarkets, where they are placed on shelves for sale to consumers.
Part 1 · Band 8 Sample Answer
The diagram shows how coffee is produced commercially in a process consisting of eight stages, from picking the crop to selling the finished product in supermarkets.
Overall, coffee beans must be extracted, dried, cleaned and graded before they are roasted and packed. Most stages follow a single sequence, although grinding is optional because producers can package coffee as either whole beans or grounds. Distribution to supermarkets completes the process.
First, coffee cherries are harvested from the plants. During the processing stage, their pulp is removed using either the wet method or the dry method. The raw beans are then dried and passed through a hulling machine, which removes the parchment covering them. After this, machinery sorts and grades the beans according to their size, density and colour. This ensures that they are classified before further production takes place.
Next, the graded coffee beans are heated to a high temperature in a roasting machine so that their flavour can develop. Once roasting has finished, some of the beans are sent straight to the packaging stage. If ground coffee is required, however, they first pass through a grinder. The whole beans and coffee grounds are then sealed in bags or jars, depending on the type of product being prepared. Finally, the packaged coffee is transported by the distribution system to supermarkets. It is then displayed there as the finished retail product and made available for customers to purchase.
Part 1 · Band 7 Sample Answer
The diagram illustrates the commercial production of coffee through eight main steps, starting with harvesting and ending with distribution and sale.
Overall, the coffee fruit is processed to obtain raw beans, which are then dried, hulled and sorted. After roasting, the coffee may be ground, although this stage is not required for products sold as whole beans. All products are packaged before they are delivered to supermarkets.
At the first stage, coffee cherries are picked from the plants. They are then processed by a wet or dry method to remove the pulp. Next, the raw beans are dried before a machine removes their parchment covering in the hulling stage. The beans then move to sorting and grading equipment. Here, they are separated into groups based on size, density and colour.
Following grading, the beans are roasted at high temperatures. This treatment is used to develop the flavour of the coffee. The roasted beans can then follow one of two paths. They may move directly to packaging if they are going to be sold whole, or they can be put through a grinder to produce ground coffee. At the packaging stage, the beans or grounds are sealed in bags and jars. Finally, these packaged coffee products are transported to supermarkets, where they are placed on sale for customers.