What flavor is mantning coffee bean wet planing? What are the characteristics of mantenin green bean wet planing method? and

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What flavor is mantning coffee bean wet planing? What are the characteristics of mantenin green bean wet planing method? What's the difference between washing and washing?

Coffee beans are originally seeds in the fruit of the coffee tree. As shown above, the coffee we drink is roasted from the innermost green coffee beans. Coffee is plucked from trees in the form of ripe cherries, and after a series of post-processing, coffee beans are circulated all over the world. The simple process of post-processing includes flotation → peeling → sun drying → shelling → storage of raw beans and so on.

Post-processing methods have evolved in many ways due to geographical and climatic conditions and the ideas of coffee growers, but a summary of current treatments around the world can be roughly divided into four categories-sun, water, honey and wet planing.

Solarization is the most traditional method of post-processing coffee, that is, the whole fruit is dried in the sun, and finally the dried hard peel and inner shell are rolled and separated to obtain green coffee beans. During the process, the pulp and juice in the fruit will continue to ferment in the natural environment, so the coffee of the sun method can generally drink the fermented aroma. If the bean seeds with strong acid are fermented in the ideal sun, the flavor will be fascinating. The washing method of sun fermentation is also a matter of love and hate. Failed fermentation will lead to a sour smell of raw beans, and even baking will fail. Therefore, there is an improvement of washing method. After picking coffee beans first remove the pericarp and pulp, and then wash off the pectin layer attached to the endocarp (shell) with flowing water, and then dry in the sun. During the drying process, only the clean endocarp (shell) covers the raw beans, which is very simple. This approach minimizes variability in the process and is more likely to present the purest look of the coffee.

honey treatment

Obviously, there has been an improved washing method, but the earth people who keep turning their heads are not comfortable in the room. After removing the peel and pulp, they do not clean the action, but retain the pectin layer to dry together. Micro-fermentation can bring richer flavor changes to coffee, which has an impact on sweetness and thickness. Perhaps because of the honey-like sweetness or the sticky pectin layer, this treatment is also called honey treatment.

Wet planing method Because of the unique tropical rain forest climate conditions in Indonesia, the drying conditions of coffee beans are relatively harsh, and the drying rate of washing method is too slow, which may lead to failure of post-processing. Therefore, when the endocarp (shell) is dried to a certain extent, it will be ground and removed, and the coffee beans will be directly exposed to the environment for drying, so that the drying time can be effectively shortened. Because the endocarp is still wet when removed, this unique treatment is called wet planing. Also because of the short fermentation and drying time, Indonesian coffee is not high in acidity and has its unique herbal flavor and personality.△ When wet, shelled raw beans are easy to be damaged or even infected with mold. Beans in wet planing method are very common. We call them sheep's hoof beans. Originally, he wanted to solve the problem of falling long, but in the end, he still explained it in the way of falling long.