Enzymes are used in the coffee industry to facilitate the production of coffee by breaking down the cell walls of coffee beans and improving the quality of the final product.

• Depulping: Enzymes such as cellulase and pectinase can be used to help remove the outer layer of the coffee cherry (the pulp) during the depulping process. This can result in higher yields and better quality coffee.
  
  
• Fermentation: Enzymes such as amylase and protease are involved in the fermentation process of coffee beans, which is a critical step in developing the characteristic flavour and aroma of coffee. These enzymes help to break down starches and proteins into simpler compounds that contribute to the flavour and aroma of coffee.
  
  
• Flavour development: Enzymes can be used during roasting to help develop specific flavours in coffee. For example, an enzyme called glucose oxidase can be used to produce a sweet, caramelised flavour in coffee.
  
  
• Improved extraction: Enzymes such as cellulase can be used to break down cell walls in coffee beans, allowing for more efficient extraction of soluble compounds during brewing.