Panamanian Jade Manor Blue label Rose Summer treatment method Jamaica Blue Mountain Coffee treatment

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Guide reading

Yesterday, the coffee discount activity in Qianjie was washing and tanning Blue Mountain Coffee and Emerald Manor Blue Standard Rose Summer. Blue Mountain and Rose Summer respectively represent two completely different coffee styles. These two beans can be understood as a contest between the old and the new coffee flavor world. Blue Mountain enters the top of traditional coffee with balance, while Rose Summer of Emerald Manor has won the crown of BOP for many years. Coincidentally, the changes in the details of coffee bean handling in the two places this year-Blue Mountain has begun the sun treatment that has never been done before, while the Jade Manor has sunk the sun method that is only available in the green and red signs to the blue standard. This adjustment allows us to compare the washing and solarization of high-quality beans in the minimal producing areas of the manor.

When buying coffee beans, people will often pay attention to the treatment. Some people say that they like the cleanliness of the washing treatment, while some people like the hierarchical feel of the sun treatment, and some people like the special aroma of the anaerobic treatment. Is the treatment really so magical that it can change the flavor of a coffee bean?

In 2020, the former coffee overlord Blue Mountain joined the sun treatment method for the first time, while the new season's Jade Manor Blue Standard Rose Summer also launched sun-treated coffee beans. Qianjie Coffee happens to use these two types of coffee as a blueprint to fully compare the effect of treatment on coffee.

Coffee beans

The first to take part in this comparison are two kinds of beans. One is Blue Mountain one from Clifton Farm in the Blue Mountains region of Jamaica, which is one of the oldest farms in the Blue Mountain area. Its coffee quality is in the Blue Mountains.

The other comes from the legendary Panamanian Jade Manor, which has also launched a sun-treated version for the first time in the blue standard of the new production season. The blue label Rose Summer is the "people-friendly" brand of the Jade Manor. You can taste the taste of the Jadeite Manor rose summer at a civilian price. Before 2020, the rose summer of the jadeite manor is only available with red and green marks, and this year's new blue-label version is undoubtedly a welfare for the majority of consumers.

Treatment method

Tanning is the oldest and most primitive treatment of coffee beans. Arabs used this method to deal with coffee more than a thousand years ago. The harvested coffee cherries are directly exposed to the sun on the terrace (about 27-30 days), and the moisture content is changed from 60% to only 12%. The concept of this treatment is very simple and inexpensive, but it has a lot of variables and risks; it has been used for a long time to deal with beans that are not of such good quality.

Of course, this is an ancient method, and of course, in the new era, there will be a new type of sun treatment, that is, exquisite sun treatment, such as the modern estates in the Blue Mountains and Pokuit areas. first of all, strict red fruit screening is carried out after picking, the overripe, immature and bad fruits are screened, and the screened coffee fruits are laid flat on the viaduct for drying. In the drying process, there will be managers to turn over to avoid uneven sun. When the moisture content of the coffee is reduced to about 12%, the coffee is dried, shelled and polished, stored and ready for export.

Washing is a technique invented by the Dutch in the 18th century to separate most of the pulp from the coffee beans by a peeling machine, then guide the shelled beans to a clean sink and soak them in water for fermentation to completely remove the residual pulp layer. Through water treatment, unripe beans and defective beans are selected because of buoyancy, and then peeled, also called beating, is used to remove the peel of the coffee fruit through a machine, and the rest of the coffee with pectin is put into the fermentation tank to ferment for 1 to 2 days to decompose the pectin attached to the coffee beans. Then wash the coffee beans with clean water and dry the raw beans with sheepskin until the moisture content reaches 12% and remove the sheepskin when it is exported.

If you think the above words are too boring, then you can listen to the vernacular summary of Qianjie Coffee. In the sun and water washing treatment, it is essentially the same characteristic of drying, but the difference is that the sun treatment method is to dry the whole coffee fruit, while the water washing treatment is to remove the pericarp pectin and retain the coffee beans (seeds) for drying. The drying process is also a fermentation process. The whole coffee fruit is involved in the fermentation process in the sun treatment. In the water washing treatment, pectin and raw beans participate in the fermentation in the fermentation tank, and the degree of drying fermentation is also very low in the future. Therefore, the beans washed will be very stable in controlling the flavor (with few natural variables), and therefore, the flavor of the two kinds of beans will have their own advantages.

Front street baking

For the sun versions of these two beans, Qianjie adopted the baking curve with the washing version and fine-tuned its flavor feedback in order to compare it with the washing treatment.

Blue Mountain No. 1 coffee is moderately roasted to highlight the balanced and mellow flavor of Blue Mountain.

The furnace temperature is 165℃, the firepower is 130mm, the throttle is set up 3; the temperature recovery point is 1pm / 39th / 32 ", when the furnace temperature is 95.8℃, the firepower is unchanged; the blower door is adjusted to 4pm in 3 minutes, and the firepower is increased to 140min. When the bean surface turns yellow, the smell of grass disappears completely, and enters the dehydration stage, when the bean surface appears ugly wrinkles and black markings on the bean surface, the smell of toast obviously changes to the smell of coffee, which can be defined as a prelude to an explosion. At this time, it is necessary to listen clearly to the sound of an explosion point, to 10 minutes after the start of an explosion, the development of 3 minutes after an explosion, 198.5 ℃ under the beans.

Blue standard rose summer uses medium-light baking, highlighting the aroma of flowers and fruit and the unique and pleasant acidity of rose summer.

The furnace temperature is 180 ℃, the firepower is 130, and the throttle is set at 3; the temperature recovery point is 1: 39: 32 ". When the furnace temperature is 104 ℃, the throttle is opened to 4, and the firepower remains unchanged. When the stove temperature is 151.6 ℃, the bean table turns yellow, the smell of grass disappears completely, and enters the dehydration stage. When it comes to the stage of dehydration, ugly wrinkles and black markings appear on the bean surface, and the smell of toast obviously turns into coffee, which can be defined as a prelude to an explosion. At this time, you should listen clearly to the sound of an explosion point. When the air door opens to 5, the beans under the ℃ will be developed after an explosion.

Characteristics of bean body in sun and water washing

Observe the raw beans of Blue Mountain for the first time, no matter in the sun or in water, the particles are very full, the eyes are balanced, the two ends are slightly warped, and the shape is oval. From the side, the bean body is flat and thin, which is a kind of iron card with pure blood.

Then observe the blue standard rose summer raw beans, rose summer coffee beans slender, both ends pointed, showing a long strip, very easy to identify.

Compare the sun-treated and water-washed raw coffee beans, you will obviously find that the sun-treated raw beans will appear yellow, while the water-washed raw beans will appear dark green, and will be attached to the incomplete silver skin.

When you look at the cooked beans after baking, the biggest difference between sun-dried beans and water-washed beans is that the silver skin of sun-dried beans is very clean, while the silver skin of water-washed beans remains yellowish in the middle line.

The reason is that the silver skin on the middle line of coffee beans is the most difficult to fall off in the baking process. Sun beans are relatively easy to fall off together with the silver skin on the middle line because the outer silver skin is connected with the whole piece of silver skin, while the silver skin of washed beans is attached to the bean body in fragments, and the silver skin cracked in the middle line cannot be easily peeled off.

The difference of flavor between solarization and washing

As soon as Qianjie coffee got the sun blue mountain and the sun blue label, it was compared horizontally with its corresponding washed coffee beans, and the sensory flavor was as follows:

Generally speaking, when different treatments are used in the same bean, the flavor characteristics will have an obvious trend. In the sun treatment, the beans will be sweeter and fermented, with richer fruit flavor and hierarchical changes. On the other hand, the flavor of the beans treated with water will be plain and clean. In shallow baking, it also highlights the acidity and light aroma of beans.

To put it simply, the washing method removes the effect of pulp in the process of fermentation and drying, so that its main flavor can be clearly presented, while in the drying process, the pulp has been trying to infiltrate into the beans. Virtually increased some of the aroma of coffee beans, on the basis of washing to obtain more rich aroma changes, but also because of this, the main flavor is covered by these aromas to a certain extent. There is no better way to wash or insolate. If you are looking for the original taste of beans, choose washing. If you want to get more aroma, choose solarization.

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