Baristas must know that wet planing coffee is a must-drink gold manning

The wet planing method also allows beans to come into direct contact with the air because the seed shells are shaved off in the production process, and the chances of coffee beans being contaminated by molds and fungi are also greatly increased. Improper management and control in the production process may cause coffee beans to be boring or have a bad flavor, and defective beans such as moldy beans are much higher than the widely used methods of washing and tanning.

1. Peel the coffee fruit, put the shell beans into a vat or sink filled with water, and remove the defective shell beans floating on the liquid surface.

2. Wash the dense shell beans sunk to the bottom of the water slightly, put them into a bucket or plastic bag, and do a little dry body fermentation, that is, to ferment and flavor the pectin sugar on the surface of the seed shell. Basically, the longer the fermentation time, the more sour. Fermentation time varies from person to person, generally only a few hours, but there are manors omitting the dry body fermentation stage, direct exposure with shell beans, can always be sour and improve the sticky taste.

3. When the beans with shells are exposed to the sun for one or two days, the moisture content of the bean body is 30% 50%, and the bean body is still semi-hard and semi-soft. Wipe off the seed shell with a shell planer to speed up the drying process, and the moisture content is 12% 13% in about two days, which is about four days.

Wet planing is no less important to the global coffee industry than honey treatment. The "manning" that coffee people must drink is treated in this way, and it can even be said that the vast majority of Arabica coffee in Sumatra and Sulawesi in Indonesia are wet planed. Indonesia is the fourth largest coffee producer in the world, according to statistics from the international coffee organization ICO in 2014.