Flavor characteristics of water-washed and sun-cured Yega Chuefei boutique coffee different from sun-treated coffee.

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The treatment of coffee beans is the process of turning coffee fruits into raw coffee beans. There are many methods, including sun treatment, water washing treatment, wet planing, honey treatment and so on. The length of today's article is to compare the two methods of sun treatment and water washing. What is the difference between the two coffee beans in Yegashifi? Qianjie Coffee will use a set of experiments to tell you the answer.

Sun treatment

As the oldest and most traditional method of coffee treatment, sun treatment continues to this day. Sun treatment means that the coffee fruit is dried in the sun to reduce the coffee moisture content to 11% to 13% and then remove the peel, pulp and pectin layer.

The most primitive and traditional sun treatment will place the coffee fruit on the drying terrace or directly on the side of the road for about a month. Due to rough conditions and rough treatment, the quality of the old sun-cured coffee is uneven and the defect rate is high.

As the sun trend is popular today, many producing areas continue to optimize the details of the sun treatment steps in order to improve the taste of the sun coffee cup. Before drying, flotation will be carried out to remove coffee fruits with insufficient density, and the drying site is also strictly controlled, such as high beds in Africa, cement drying platforms, and so on. In order to dry evenly in the sun, many treatment plants or farms will turn them manually and regularly. Uniform drying also avoids excessive fermentation and reduces defects.

Washing treatment

Washing treatment is different from sun treatment, washing treatment will first flotation the picked coffee fruit, and also to remove the low density coffee fruit. Then use a machine to remove the peel and pulp, and then put it into a pool for anhydrous or aqueous fermentation, using fermentation to decompose the pectin layer. After fermentation, the coffee beans are washed with clean water to remove pectin. Finally, the coffee beans without pectin layer are sun-dried to reduce the moisture content to between 11% and 13%.

Comparison of coffee and raw beans in Qianjie

The sun-dried beans in the raw bean state look yellowish green with more silver skin, while the washed beans are blue-green with less silver skin. This is because the washed beans are soaked in the water for a long time, the silver skins are separated from the coffee beans, and the outer silver skins are peeled off by the way when the parchment is finally removed, and there is little silver left on the surface of the washed raw beans.

On the other hand, the sun-dried beans are just the opposite. the peel and pulp have been adhering to the outside of the beans, and the silver skins and coffee beans adhere more tightly, so it is not easy to fall off when removing parchment, so there are a lot of outer silver skins on the surface of sun-dried raw beans.

Comparison of coffee and cooked beans in Qianjie

Although on the raw beans, there is less silver skin washed in water and more silver skin in the sun. However, in the baking process, the silver skin in the middle line of washed coffee beans is the most difficult to fall off. The outer silver skin of the sun bean is connected with the whole piece, and it is easier to connect the silver skin of the middle line to fall off together, so the silver skin of the sun-cooked bean is very clean after baking.

Washed beans, on the other hand, because there is almost no silver skin connection in the outer layer, the silver skin cracked in the middle line cannot be easily peeled off, but will remain after baking, so this is why, from the perspective of cooked beans, there are more washed silver skins and less sun-dried silver skins.

Suggestion on coffee baking in Qianjie

Yejia Xuefei sun red cherries use Yang 800N, beans 600g: furnace temperature to 200 degrees Celsius, throttle set 3.5 degrees Celsius for 1 minute, adjust firepower 160 degrees, throttle unchanged, 148 degrees adjust firepower, reduce to 130 degrees, bake to 5: 03 ", temperature 151 degrees, bean table turns yellow, grass smell disappears completely, dehydration is completed, firepower is adjusted to 105 degrees, throttle is opened to 4 degrees. In the 8th minute, ugly wrinkles and black markings appear on the bean table, and the smell of toast obviously changes to the smell of coffee, which can be defined as a prelude to an explosion. At this time, listen clearly to the sound of the explosion point, start to explode at 9: 07 ", adjust the firepower to 70 degrees, and the throttle is fully open (the firepower should not be so small as to be free of bursting sound). Put the pot at 194 degrees.

Yejia Xuefei water washing fruit Ding Ding Yang 800N, bean amount: 480g: furnace temperature to 175C ℃ into the pot, throttle open 3, firepower is 120; tempering point 1furnace temperature 140℃ firepower unchanged, throttle open to 4; at this time the bean table turns yellow, the smell of grass completely disappears, enter the dehydration stage, when firepower drops to 100176 ℃, firepower drops to 80, throttle remains unchanged. The smell of toast obviously changes to the smell of coffee, which can be defined as a prelude to an explosion. At this time, it is necessary to listen carefully to the sound of the explosion point. When the sound of the explosion starts, adjust the throttle to 5 (the tuning power should be very careful, not so small as to be so small that there is no burst sound). After an explosion, the development of 1 cup 39th 30 ", 193.5 ℃ into the pot.

Coffee cup test report on Qianjie

The dry aroma of sun red cherry coffee exudes strong fruit aromas, with strong dried fruit aromas, strawberry, mango and apricot jam aromas. Wet fragrance is like sweet syrup, like sticky apricot juice, wrapped in plain honey or chocolate. The entrance is not strong, the mellow thickness is medium, like fruit black tea.

The dry aroma of washed fruit clove coffee exudes fresh aromas of passion fruit, citrus and berries. Wet aroma is the acidity of citrus, berries, imported citrus, sweet berries, almonds, tea, with honey sweetness in the finish. Alcohol thickness is low, acidity is bright, clean and refreshing.

Suggestion on brewing coffee in Qianjie

Filter cup: V60 # 01

Water temperature: 90-91 ℃

Powder content: 15g

Ratio of powder to water: 1:15

Degree of grinding: BG6m/ fine sugar size (20 standard sieve pass rate to 80%)

Qianjie cooking technique: the first section is filled with 30 grams of water for 30 seconds, then 95 grams (about 125 grams shown by the electronic scale) is injected, and the injection is completed in about 1 minute. When the water level drops to 2 grams in the powder layer, the remaining 100 grams (about 225 grams shown by the electronic scale) are injected in about 1 minute and 35 seconds. 2: 00 "- 2 × 39" trickle filtration is completed, remove the filter cup and complete the extraction.

Sun red cherry flavor: lemon, licorice, citrus, berries, sweet orange, the overall sweetness is high, Huigan has the flavor of caramel and cream, with black tea aroma.

Washed fruit dingding flavor: citrus and black tea are imported, cream, caramel and almond aftertaste are obvious and taste clean and sweet with the change of temperature.

The flavor of the two kinds of beans is similar, but the difference is that the sour aroma of Yega Xuefei is cleaner and brighter. On the other hand, the Yega Chuefei treated by the sun is richer in flavor and has obvious strawberry aroma.

Because the sun treatment process generally takes more than 20 days, and the step of keeping the peel and pulp for drying also makes the sun-treated coffee more rich in flavor, but also with rich tropical fruit flavor. The fermentation time of the water washing method is relatively short, so the sour fragrance will be brighter and cleaner.

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