Honey treated coffee beans recommended _ honey treated coffee what is the taste of coffee? what are the honey treatments for coffee?

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The uniqueness of honey in the treatment of coffee beans:

The skin of the ripe fruit of coffee beans is red

Coffee beans that have just been peeled from the fruit will more or less contain some pectin-like transparent mucus.

Water washing

After the peel is removed, the raw beans with pectin are put into the tank, and the pectin mucus is decomposed in the fermentation process to produce acid substances such as citric acid, malic acid and acetic acid to infiltrate the raw beans. After the completion of fermentation, the beans are washed again with water, so it is called water washing. After that, it is necessary to sun or dry for preservation, and finally remove the skin. The characteristic is that the sour taste is bright and clean

Solarization method

Pour it into a big trough to screen and remove the underdeveloped fruits floating on the surface.

Skin the whole ripe fruit in the sun for several weeks before peeling. It is characterized by good mellowness.

Honey treatment

Almost no water is used, and fermentation is not used to remove pectin mucus and pulp.

Instead, peel the peel and let the raw beans bask in the sun with pectin.

It is divided into black honey, red honey, yellow honey, white honey and so on according to the residual amount of pulp and the length of sunlight, which is characterized by increased sweetness.

The purpose of keeping the pulp is to ferment, and if it is to remove the sour taste, it should not be treated with the so-called honey, because everything is the same, as long as it is fermented, it will become sour.

If you don't like the sour taste of coffee, you should wash it with water, or, in the process of baking, get rid of sour coffee beans (the easiest way is to roast deeper).

Honey-treated coffee beans do not retain flesh in the sun for fermentation.

And honey treatment will reduce the acidity of coffee beans.

Washing will be sour than the sun.

Coffee will be sour, and as far as I know, the main effect should not be the treatment of raw beans.

It's the chemicals in the coffee.

This has something to do with baking.

Raw beans contain chlorogenic acid, citric acid, frequent fruit acid, caffeic acid.

Baking produces quinic acid, caffeic acid, acetic acid, etc.

The sour taste will change with the degree of baking.

Excluding human care factors, coffee beans will be affected by bean species, altitude, longitude, latitude, climate, soil, and so on.

That's why coffee beans vary from year to year, even if they are grown on the same farm.

The method of treatment is also very important.

Some of the same batch of coffee beans are washed and the other part is insolated.

Even if it is the same batch of coffee beans, but the final flavor will be different with different processing.

In addition, the coffee beans of different treatments are roasted to almost the same degree to compare.

Washing is obviously a little more sour than the sun, and if you want to talk about it in detail, of course it's more than that.

There are also many kinds of acid, which depends on whether it is handled well or not.

The delicious acid tastes smoothly and does not stimulate the length of the final rhyme.

Brand recommendation of honey treated coffee beans

The Costa Rican black honey-treated coffee beans roasted on Qianjie Coffee are fully guaranteed both in brand and quality. And more importantly, the performance-to-price ratio is extremely high, a pack of half a pound 227 grams, the price is only about 95 yuan. According to the calculation of 15 powders per cup of coffee, 15 cups of coffee can be made in a bag, which costs only about 6 yuan per cup, which is very cost-effective for coffee shops to sell dozens of yuan a cup.

Qianjie coffee: Guangzhou bakery, the store is small but a variety of beans, you can find a variety of unknown beans, but also provide online store services. Https://shop104210103.taobao.com