Introduction to the characteristics of washed coffee beans what are the characteristics of the taste and flavor of washed sunny coffee beans?

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Coffee treatment: characteristics of washed coffee beans

Compared with the sun-tanning method introduced last week, the water-washed coffee treatment has more artificial traces and the process is much more tedious, so it is no wonder that another English name for the sun-tanning method is natural process. The water washing method mainly comes from the fact that coffee beans have become an important trade commodity, and it is necessary to get rid of the sun treatment. Coffee beans can be processed in disregard of the weather (so there is also a saying that water washing was invented by the Dutch in the 18th century).

From the beginning of bean selection, first pour the coffee fruit into the water, remove the floating beans with internal defects, and then move the nearly mature green fruit or mature red fruit into the pulp sieving machine to "squeeze" the fruit out of the sieve hole under pressure. because the mature pulp is soft and easy to be squeezed out, while the unripe pulp is too hard, it will be left in the trough, so another wave of selection will be carried out.

There is still a large amount of pectin on the coffee beans squeezed out of the sieve, which is then put into the tank. The pectin and water will be hydrolyzed through the natural bacterial fermentation, and the pectin will gradually detach from the sheep skin. If properly rolled or stirred, it will speed up the process. But it is this process that causes the flavor of washed beans to be obviously different from that of sun-dried beans. Apart from the fact that it removes the flesh early and is not easy to form miscellaneous flavors, with the fermentation process, the original ingredients in pectin will be transformed into a considerable concentration of acetic acid, thus improving the sour taste of coffee beans. Therefore, it is often said that washed coffee beans are characterized by clean taste and bright sour taste. Wait until the pectin is removed, then dry the coffee beans and grind off the sheepskin.

In addition to ignoring the influence of the weather and creating flavor, the selection of beans no longer depends on human eyesight, but there is a set of standard procedures that keep the quality of coffee beans stable and do not have to knock off the shell. the shape of washed beans is much more complete and beautiful than sun-dried beans.

However, the washing method has a very big disadvantage. Each kilogram of coffee fruit requires 2-10 liters of clean water, and most of the coffee beans can only be extracted from each kilogram of coffee fruit, which is a considerable burden for water-scarce areas. there is no lack of environmentalists who suspect that the coffee industry has caused the uneven distribution of water resources, which is why there will be other coffee treatments later.

What is the difference between sun-dried beans and washed beans in the same producing area?

These are two ways to deal with completely different tastes. Whether the treatment of coffee beans has a great influence on the taste of coffee beans, or the old saying, "it is easy to understand until you try."

In the past, the treatment of the sun was considered to be low-cost, unrefined, low-priced beans, often used for commercial grade coffee beans with complex taste, different quality (different water content), too many defective beans and other negative problems. however, in recent years, under the popularity of fine coffee and the manual grading of coffee, many sun-dried beans have been internationally recognized as high-level boutique beans. In fact, the biggest advantages of sun-dried beans are thicker body, softer acidity, good sweetness and so on. The most important feature of washed beans is high acidity and brightness in the front, more obvious flower aroma, and refreshing taste as a whole.

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