What is the taste of washed and sun-dried coffee beans? Coffee washed and sun-dried, which tastes better and which tastes sweet?

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Washing and sunning are two very traditional coffee bean treatments, and today Qianjie wants to compare the flavor differences of different treatments of the same coffee bean. In 2020, Blue Mountain, the former coffee overlord, added sun treatment for the first time, and the new season's Emerald Manor Blue Rose Summer also introduced sun-treated coffee beans. Front Street Coffee uses these two coffees as a blueprint to comprehensively compare the effects of sun treatment and washing treatment on flavor.

The first two beans to participate in this comparison are Blue Mountain No.1 from Clifton Farm in the Blue Mountains of Jamaica. This farm is one of the oldest farms in the Blue Mountains and its coffee quality is among the best in the Blue Mountains. Clifton Farm is also the first to launch Blue Mountain Sunburn this year, changing the history of Blue Mountain only washing treatment over the years.

The other is from Panama's legend_Emerald Manor, in the new season of blue label also launched for the first time in the sun treatment version, blue label rose summer is Emerald Manor's "close to the people" brand, can taste the taste of Emerald Manor rose summer at the price of civilians. Before 2020, only the red label and green label of Emerald Manor will provide the sun-treated version, and this year's new blue-label sun-treated version is undoubtedly the welfare of consumers.

solarization

Solarization is the oldest and most primitive treatment of coffee beans. More than a thousand years ago, Arabs treated coffee this way. It is to place the harvested coffee cherries on the terrace directly exposed to sunlight (about 27 days to 30 days), and the moisture content is dried from 60% to only about 12%. This treatment, which is simple in concept and inexpensive, but involves many variables and risks, has been used for a long time to treat beans of less good quality.

Of course, this was an ancient method, and in the new era, of course, there had to be a new type of sunning method, that is, exquisite sunning treatment. Modern manors in Blue Mountain area and Boquet area all adopted exquisite sunning treatment. First, after picking, they carried out strict red fruit screening, screening out overripe, unripe and spoiled fruits, and the coffee fruits after screening would be placed on an elevated platform for drying. During the drying process, there would also be management personnel to flip them to avoid uneven sunning. After the moisture content of coffee drops to about 12%, it is dried, shelled and polished, and stored for export.

water washing process

Water washing is a technique invented by the Dutch in the 18th century. Harvested berries are peeled off most of the pulp from the coffee beans, and then the shelled beans are guided to a clean tank and soaked in water for fermentation to completely remove the remaining pulp layer. Through water treatment, immature beans and defective beans will be selected due to buoyancy, and then peeled, also known as beating, coffee fruit through the machine to remove the peel, the remaining coffee with pectin placed in the fermentation tank fermentation for 1 to 2 days to decompose the pectin attached to the coffee beans. Then clean the coffee beans with clean water, and then dry the raw beans with sheepskin until the moisture content reaches 12% and store them. Remove the sheepskin when exporting.

If you think the above text is too boring, then you can listen to the vernacular summary of the front street coffee, in the sun and washing treatment method, essentially the same characteristics of drying, and the difference lies in the sun treatment method is the whole coffee fruit drying, and washing treatment is to remove the peel pulp pectin, keep the coffee beans (seeds) for drying. The drying process is also a fermentation process. The whole coffee fruit participates in the fermentation process in the sun treatment, and the pectin and the original beans participate in the fermentation in the fermentation tank in the washing treatment, and the degree of drying fermentation in the future is also very low. Therefore, the beans treated by washing will be very stable in controlling flavor (natural variables are few), and therefore, the flavor of beans treated by these two methods will also differ.

Analysis of Front Street Coffee Roasting

For the sun-cured versions of these two beans, Front Street used a different baking curve than the water-washed version to compare them to the water-washed version and fine-tuned their flavor feedback.

Blue Mountain No. 1 coffee uses a medium roast to highlight the balanced, full-bodied flavor of Blue Mountain.

When the furnace temperature is 165℃, the fire power is 130, and the damper is opened 3; when the temperature is 132 "and the furnace temperature is 95.8℃, the fire power is unchanged; the damper is adjusted to 4 in 3 minutes, and the fire power is increased to 140 in 4 minutes. When the oven temperature is 153.3℃, the bean surface turns yellow, the grass flavor disappears completely, enters the dehydration stage, when 836 ", the bean surface appears ugly beard wrinkle and black stripe, the toast flavor obviously turns to coffee fragrance, can be defined as the prelude of the first explosion, at this time, we should hear the sound of the first explosion point clearly, to 1006", the first explosion begins, develops 3 minutes after the first explosion, the bean is dried at 198.5℃.

Blue label rose summer uses medium light baking, highlighting the fruity aroma and rose summer's unique pleasant acid.

The oven temperature is 180℃, the fire power is 130, the damper is opened to 3; the temperature is 132 ", the damper is opened to 4 when the oven temperature is 104℃, and the fire power is unchanged; when the oven temperature is 151.6℃, the bean surface turns yellow, the grass smell completely disappears, and enters the dehydration stage; when the oven temperature is 756", the bean surface appears ugly beard wrinkles and black stripes, and the toast taste obviously changes to coffee fragrance, which can be defined as the prelude to the first explosion. At this time, you should clearly hear the sound of the first explosion point. The first explosion begins at 8 30", the damper is opened to 5, and the beans are developed at 128 and 190℃ after the first explosion.

Front Street Analysis

Characteristics of sun-dried and water-washed beans

First observe the raw beans of Blue Mountain, no matter sun or water washing, the particles are very full, the size of the eye is balanced, the two ends are slightly warped, the appearance is elliptical, the bean body is flat and thin from the side, it is a pure iron pickup species.

Then observe the blue label rose summer beans, rose summer coffee beans slender, pointed at both ends, strip shape, very easy to identify.

When comparing sun-treated green beans with water-washed green beans, you will clearly find that sun-treated green beans will appear yellow, while water-washed green beans will appear dark green, and there will be incomplete silver skin attached to them.

Then observe the cooked beans after baking. The biggest difference between sun-dried beans and water-washed beans is that the silver skin of sun-dried beans falls off very cleanly, while the water-washed beans have light yellow silver skin left in the center line.

The reason is that the silver skin in the middle line of coffee beans is the most difficult to fall off during roasting. Sun-dried beans are easy to fall off together with the silver skin in the middle line because the outer silver skin is connected as a whole, while the silver skin of washed beans is attached to the bean body in fragments, and the silver skin cracked in the middle line cannot be easily peeled off.

Flavor characteristics of sun and water

Front Street Coffee has just received the Blue Mountain Sun and Blue Sun label, and its corresponding washed coffee beans are compared horizontally. The sensory flavors obtained are as follows:

Blue Mountain Sunlight: Nuts, cocoa, berries, sweet and sour, brown sugar

Blue Mountain Wash: Chocolate, nutty flavor, high cleanliness, balanced taste

Sunlight blue rose summer: fermented wine aroma, fruit sweetness, melon, tropical fruit

Washed blue rose summer: jasmine, citrus acid, clean and bright, honey

In general, there is a clear trend in the flavor characteristics of the same beans treated with different treatments. In the sun treatment, the beans will be sweeter and fermented, and the fruits will be richer and the layers will change. The washed beans will not taste bland and clean. The light baking also highlights the acidity and light aroma of the beans.

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