The aroma of boutique coffee

Follow the caf é (Wechat official account vdailycom) and found that Beautiful Cafe opened a small shop of its own.

The aroma of honey

Omitting the step of the fermentation tank, coffee producers began to mechanically replace enzymes and microbes out of the mucous membrane. The machine is called "mucous membrane remover" or "water-washed pulp collector", and its prototype was developed as early as half a century ago. With this machine, only a very small amount of water can be used to remove the mucous membrane and refine the raw beans with a clean endocarp surface.

I believe you already know the washing refining method, but the purification method that has attracted much attention at present is not the washing method, but the semi-washing refining method. This method, which is between natural drying refining and water washing refining, originated in the Silado region of Brazil.

This method of refining is very environmentally friendly. First of all, the pulp removal machine is used to remove the pulp of the red ripe coffee fruit, these steps are the same as the water washing refining method, but then it is different. The raw beans with mucous membrane on the endocarp surface are not put into the fermentation tank, but are dried directly, which is the popular semi-washing refining method.

If the water washing refining method is to be adopted, it must be in an area rich in water resources. In addition, the natural drying refining method can not be used in the areas with more rainfall during the harvest period. However, the semi-washing refining method can be used not only in areas where water resources are scarce, but also in areas where there is more rainfall and it is difficult to use sun drying. Moreover, this refining method does not require the use of large-scale equipment, small coffee plantations can also be used. In addition, it takes 15 days to dry in the sun, but it only takes 5 days to dry by using semi-washing refining drying method, which greatly reduces the cost and time.

As mentioned earlier, the key to refining is the mucous membrane. How much mask is removed and how much is left will have an impact on the taste of coffee. The mucous membrane will add a little honey-like sweetness to the coffee beans, so it is also called "honey coffee" and is called "honey treatment" in Japan.