How to make coffee essence

Coffee beans are the seeds in the coffee fruit, which are exposed to strong sunlight and are not removed until the shell is cracked. This method is called "non-washing" or "natural drying". Another way is to put the coffee fruit in the sink to flash, soak in water to soften and then remove the "washing" of the flesh.

The washing type refining process is that the harvested coffee fruit is put into the sink and soaked in 24 murmurs for 48 hours. In this way, only the ripe fruit will sink, and the immature fruit will float on the water, so that the ripe fruit can be selected. Then put it into the pulp removal machine, remove the skin and pulp, leaving only the seeds, and then put the seeds in the fermentation tank for half a day to a day, so that the pulp residue on the seeds will fall as a result of fermentation. Finally, rinse with water, dry in the sun, and remove the seed coat with a sheller.

Producing countries such as Central and South America handle this process in farms with rich water resources and excellent equipment. As a result of soaking in the tank in the process of fermentation, can not avoid the production of sour taste, sometimes mixed with other odors. However, this method has less sundries, and can pick out immature coffee beans, so the appearance and quality are better.

Non-washing type, also known as natural drying, is to spread the coffee fruit in the sun, after full drying, into the sheller to remove the pulp and silver skin, in order to obtain coffee beans. The non-washing operation procedure is relatively simple, as long as the program management is perfect, mature and high-quality coffee beans can be obtained, but this way is easily affected by climate. And the proportion of incomplete beans is very high. In addition, coffee beans treated in this way often have an earthy taste and are not suitable for long-term preservation. The vast majority of coffee beans produced in Ethiopia, Yemen and Brazil, as well as most Robasta coffee beans, are refined in this way.