The present invention relates to a coffee bean processing method. The method comprises: a preparation step of placing non-processed coffee beans on a netlike plate and then inserting the plate into a container and then injecting water into the floor of the container at a distance from the bottom of the netlike plate, and sealing the container with a lid； a steaming step of inserting the sealed container into a heating cabinet and then steaming the container at a low temperature for 10-12 days by maintaining the inside of the cabinet at 70-80C； and a dry step of opening the lid of the container and then drying the steamed coffee beans for 4-6 days by maintaining the inside of the cabinet at 38-43C. According to the present invention, the coffee bean processing method is capable of enabling people to drink much coffee by increasing the content of polyphenol such as chlorogenic acid while maximizing the reduction of caffeine, thereby increasing the consumption of beneficial ingredients. The present invention is capable of enabling people, who do not prefer coffee, to easily drink significantly more by reducing the repulsion to coffee and improving the original flavor of coffee as well as increasing the consumption of the beneficial ingredients, and enabling the people to easily drink more coffee by reducing the bitter taste of coffee through the use of water, in which a tourmaline is soaked, for the steaming of coffee beans as well as maximizing peoples preference for coffee by minimizing the bitter taste and a musty smell through Apios leaves and flowers.본 발명은 커피 생두의 가공 방법에 관한 것이다.본 발명의 커피 생두의 가공 방법은, 망상의 판에 열처리되지 아니한 원두를 적재한 후, 원두가 적재된 판을 용기 내부에 투입한 다음 용기 바닥에 물을 상기 망상의 판 저부와 이격되도록 주입하고, 용기 상부에 뚜껑을 닫아 용기를 밀폐시키는 준비단계와； 온장고에 상기 밀폐된 용기를 투입한 후 10 ~ 12일 동안 온장고 내부 온도를 70 ~ 80℃의 상태로 유지하여 저온 증숙하는 증숙단계와； 상기 용기의 뚜껑을 연 다음 4 ~ 6일 동안 온장고 내부 온도를 38 ~ 43℃의 상태로 유지하여 증숙된 원두를 건조하는 건조단계；를 포함하여 구성된다.본 발명에 의해, 종래의 증숙 방식의 커피 가공 방법을 개선하여 클로로겐산과 같은 폴리페놀 함량은 높으면서도 카페인 함량을 최대한 낮춰 다량의 커피 음용
