What is the gold honey in coffee honey treatment? golden honey treatment

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Secret of Golden Honey treatment (Gold Honey)

Honey treatment came out at first to improve the fermented water washing treatment which has a history of hundreds of years.

Basically, it removes the pectin layer adhered to the surface of coffee seeds by mechanical scraping. On the other hand, the shell beans scraped off the pectin layer are as clean as fermented and washed beans, and after subsequent exposure and drying, they will be as white and yellowish as water-washed beans, so they are called "mechanically washed beans".

If the pulp scraping machine is slightly adjusted to retain some or all of the pectin layer, these pectin layers, which are rich in nutrients (mostly sugar), will be browned and fermented during subsequent drying, and many new flavor substances will seep back into the beans. Create a kind of "honey processed raw beans" with rich sweetness!

After years of experiments, farmers found that more browning will help to improve sweetness, and the primary factor affecting browning is the retention of pectin layer-in theory, the more pectin, the more browning potential. As a result, farmers usually control the amount of pectin retained to give raw beans a certain degree of honey treatment characteristics-- usually, as more pectin layers are retained, the color of shell beans will become darker with more browning materials. as a result, it also gives rise to the distinction between the four degrees of honey treatment, such as white / yellow / red / black.

Golden honey treatment is named after the beautiful golden color of shell beans exposed to the sun-and this brilliant golden color is the color of "unbrowned and unfermented" dried pectin. In principle, the golden honey treatment is the same as the black honey treatment, which completely retains the pectin layer, but the biggest difference with the black honey treatment is that it pays great attention to the temperature and drying rate in the process of exposure and drying. strive to dry in a low-temperature, dry and cold environment, so that the nutrients of the pectin layer do not have the opportunity to brown and ferment! This kind of honey treatment does not have the flavor substances of browning and fermentation, but only the effect that the nutrients of the original pectin layer are concentrated and then seeped back into the raw bean-this phenomenon shows that the degree of honey treatment does not depend on the amount of pectin retained. It should depend more on the "degree of browning and fermentation of the pectin layer"-but the more the amount of pectin, the higher the potential of honey treatment.

The recommended parameters of the front street hand flush:

V60ap90 ℃ / Little Fuji Grinding 3.5 / three-stage extraction / extraction time 2 minutes.