What is the flavor of coffee wet planing? what are the characteristics of Indonesian wet soaked coffee beans? what is wet planing?

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What is the way to refine coffee?

What we usually call coffee beans are actually seeds; the fruit of coffee is called coffee cherry fruit (Coffee Cherry). ? Coffee beans are not beans? That is.

There are two coffee beans in each coffee cherry fruit, and only 5% of the coffee cherry fruit contains only one coffee bean. in this case, the coffee beans produced are called small round beans.

What are the structures on the outside of coffee beans?

Outer skin

pulp

Pectin

Sheep skin / hard shell

Silver skin

To get a precious coffee bean, you have to take off the clothes outside.

In a word, this process of removing layers of coats is the so-called way of refinement.

Wet planing method

In Indonesia, wet planing is mostly used to deal with coffee fruit because of the climate.

The vast majority of coffee trees in Sumatra are grown by small farmers. After harvest, the peel and pulp are removed from ​​ 's house. After the peel and pulp are removed, they are briefly fermented in plastic buckets or small fermentation tanks for a night, then the pectin is removed and the water content is reduced to about 30%. 40%.

Raw beans with shells in this state will be sold from small farmers to exporters' processing plants, so coffee beans will be transported to the processing plant in a wet state, a process that can take as long as a day. In other words, in this case, the coffee beans will continue to ferment and produce a unique flavor spectrum.

When you get to the sun treatment plant, in order to prevent this fermentation from going on, you have to remove the water quickly, so you will use a sheller to remove the sheep skin violently, and then let the raw coffee beans remove the water quickly in the sun.

To put it simply, when the raw beans are half-dried and the moisture content is still as high as 30% and 50%, the seed shells are removed, and then continue to be dried, so as to solve the dilemma of excessive drying time, which can be completed in only four days.

Sumatra wet planing method, with deep, woody tone, soil, traditional Chinese medicine, low fruit acid.

High-quality Mantenin should have a "herbal, licorice" aroma, a little sour but not too strong. In particularly high-quality producing areas, it can even be accompanied by the sweet taste of caramel, and its biggest feature is the high thickness of alcohol. How to control and retain good BODY in baking without irritating acid and bitterness is the part that the baker must control. Common shortcomings of Mantenin flavor, such as: improper handling of the soil flavor, defective beans caused by the complex unclean taste, or improper baking bitterness and sour.

Qianjie coffee [Tiger Manning] is very clean in flavor and taste, with good caramel sweetness and cocoa flavor.

Qianjie cooking parameters are suggested:

KONO/88 ℃ / 1 14 / time one minute and fifty seconds.