The difference between sun-cured coffee and half-sun coffee what's the taste of sun-cured coffee?

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In recent years, individual coffee has become increasingly popular, and more and more people will make their own coffee at home, and when choosing and buying coffee beans, they always see confusing terms such as washing, tanning, honey treatment and so on on the package. what are these different treatment methods all about? What kind of effect do they have on the flavor of coffee?

First, let's introduce what is "coffee cherry". Coffee beans are the seeds inside the coffee fruit. Coffee trees produce coffee fruit, which turns bright red when ripe, and is also called "coffee cherry" because it looks like a cherry.

Coffee cherries need to be processed to remove the external structure, including exocarp, pulp, pectin, endocarp and silver peel. After all these are shaved, the inside is the fruit in the shape of our common coffee beans. Therefore, the real coffee bean packaging seen on the sun, washing, honey treatment, is how to remove the peel, pulp, pectin and other different ways to get the name. So the question is, who decides what kind of processing to use to deal with beans? There may be more than one factor to consider, but the most cost-effective treatment method is most often determined by the natural conditions of the producing area (such as easy access to water resources and adequate sunlight). (of course, some manors may adjust their treatment according to the demand of flavor when they have sufficient resources and have a choice.)

Natural-the oldest way to deal with it

It is widely used in sunny, less water-rich and less affluent areas (such as Ethiopia). The sun drying method makes the coffee fruit dry naturally, and the coffee beans can be ripened naturally inside the fruit. Therefore, the coffee beans treated by the sun will enlarge their own flavor, mellow, strong flavor, sweet and sour unrestrained.

Remove floating beans

In order to remove the immature inferior beans, the coffee beans will be poured into a large tank, the ripe and full fruits will sink to the bottom of the water, and the bad ones will surface, and the floating beans on the surface will be removed.

Sun drying

Spread the coffee fruit evenly in the exposure field, turn it several times a day, and cover it at night to avoid dampness. This process usually lasts about 3 weeks (depending on the local climate), and the sun drying step is completed when the water content inside the coffee beans drops to 14%.

Remove the shell

After the exposure, the outer layer of the coffee seed has been dry and hard, and then use a sheller to remove the shell.

Advantages: in addition to the steps of removing floating beans, the sunburn method does not need to use water, and a bucket of water can be reused at a low cost.

Disadvantages: because coffee beans must be placed outside, there are often many impurities such as withered branches and leaves mixed with them. And it is the use of the energy of the sun, the degree of drying of coffee beans is not easy to control, resulting in coffee fruit will be "too much", so that coffee beans are damaged. In addition, the whole fruit is exposed to the sun, so it is often moldy and rotten.

Honey treatment (Honey Process)-the most ramming treatment

Honey treatment method, also known as half-sun method (semi-natural), is an improved type of sun method. The flavor of honey treatment will be affected more finely and deeply because of the residual sugar in the pectin layer. The more residual in the pectin layer, the stronger the flavor.

Remove floating beans (same sun method)

Pour the coffee beans into a large tank, the underdeveloped inferior beans will surface, and the ripe and full fruits will sink to the bottom of the water. At this time, the floating beans on the surface will be removed, that is, the steps of removing floating beans will be completed.

Remove the peel and pulp

Through the pulp screening machine (pulping machine), the exocarp and pulp of coffee fruit are removed. It leaves pectin, endocarp and silver peel.

Unlike the washing method, coffee farmers can choose the amount of pectin layer retained, which is also divided into yellow honey, red honey and black honey treatment.

Yellow honey-(retains 30% of the pectin layer) in order to complete the sun more quickly, it must be carried out in the least shaded environment (clouds, shade trees) to get a yellow appearance.

Red honey-(retaining 60% of the pectin layer of 50m / m) takes a long time and requires some manual shielding to reduce the exposure intensity and prolong the exposure time.

Black dense-(retaining 80% of the pectin layer of 70 Mel) takes the longest time and is usually covered artificially to reduce the exposure intensity and extend the exposure time.

There are also two kinds of white honey (10Mel 15%) and Jinmi (90Mel 100%). The more pectin is retained, the sweetness will be enhanced and the taste will be thicker. However, due to the need for sun drying, the coffee beans with pectin will be directly exposed in the exposure field, so that the water content will be reduced to 10murmur14%.

Remove pectin and endocarp

With a special machine, remove pectin and endocarp, that is, complete the treatment steps.

Advantages: since the pulp is removed in the first place, there is no mildew problem. It does not need to consume a lot of water, and the cost is low.

Disadvantages: processing steps can be said to be the most complex and labor-intensive of all ways.

The front street hand flushing and cooking suggestions:

Fuji 3.5 V60 filter cup 89 ℃ water temperature 1:15, total time two minutes.