Honey processing coffee is to add sugar into it? What is coffee honey treatment? Honey treatment of coffee

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The sour, sweet, taste and aroma of a cup of coffee are closely related to the treatment. With the popularity and popularity of boutique coffee in recent years, many people in academic circles have fallen into fermentation and honey treatment. In other fields, many manors in the world have their own unique views and expertise in dealing with coffee beans, which shows the importance of the treatment method. [honey treatment] is a kind of treatment between washing and sunlight, also known as [semi-washing].

The first step of all treatment methods is to simply screen the floating beans and clean the surface layer. Honey treatment needs to complete this step more accurately, like the sun treatment, it has a greater chance of mildew and infection. If each link can be accurately controlled, the proportion of defective beans will be effectively reduced. Stirring the coffee beans over and over again can more accurately stir up all the defective and defective coffee cherries. Remove the outer pulp and peel of coffee.

The second step is to put the coffee cherries after removing the floating beans into the de-fruiting machine and retain the complete pectin as much as possible. At this time is the biggest feature of honey treatment, by retaining the oligopectin layer to determine the degree of honey treatment (white honey, yellow honey, red honey, black honey), pectin more → pectin less = black honey → white honey. Pectin layer is rich in sweetness and flavor, which can determine the tonality and taste of this batch of honey treatment.

The coffee beans that determine the degree of honey are exposed to the sun in a dry place with little vegetation, because the pectin with sweet taste and aroma is easy to attract animals and insects to stay and eat, so it is necessary to stir the coffee beans several times a day to reduce the possibility of coffee bean contamination, and the exposure time is determined by the thickness of the pectin layer, which is mainly based on the reference point of water content below 11%.

The fourth step, the length of exposure time, according to the thickness of the pectin layer, and finally take the coffee bean water content less than 12% as the reference point, and then store it. Remember to pick out leaves and foreign bodies during exposure to avoid deterioration during storage. This oversight may reimburse the whole batch of coffee beans.

Advantages:

The treatment between washing and sun-drying beans has an inclusive effect, which determines the cleanliness, acidity and sweetness of coffee according to the degree of honey, and honey treatment often makes coffee beans with a hint of honey aroma and strong sour flavor, but it can keep the mellow feeling of coffee.

Disadvantages:

This treatment requires quite accurate process management, so that the whole batch of coffee beans have the same degree of honey treatment as far as possible in order to ensure coffee stability. Honey treatment is often more expensive than washing treatment in order to maintain the level of defective ratio of fine coffee beans.

Qianjie cooking parameters suggested: V60According 91 ℃ / 1purl 15 / time two minutes