What coffee beans are suitable for washing_How to ferment washed coffee beans Do you need to add enzymes or microorganisms

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The treatment of coffee beans is the process of picking coffee cherries from fruit trees and turning them into raw beans before baking. This process can also be regarded as the process of coffee bean fermentation. Just like wine is a wine that needs to be well brewed to produce excellent flavor, so the treatment is similar to raw beans. It is a combination of bacteria and coffee beans, which can lead to the hidden flavor of coffee beans.

● washing method is to remove the peel and pulp of the harvested coffee cherries, and throw the remaining seeds and a layer of residual mucous membrane into the sink to ferment with water. The whole fermentation time is only about 24-30 hours.

Compared with the sun method, the water washing method is obviously better to control the quality. In the process of water washing, the defective beans floating on the water surface can be easily removed, and the flavor is not easy to appear because the fermentation time is short, and the beans are naked and washed in the sink, so the washed coffee beans will show a clean and flawless taste.

In fact, the washing method can be subdivided into machine drying or sun drying, and unique washing methods will be developed in different regions, such as the Kenyan 72-hour washing method. Let's briefly introduce it first.

● Kenyan washing method

Kenyan coffee is famous for its rich layers and clean taste. Its unique Kenyan-style water washing method goes through two water-washing and fermentation procedures, commonly known as "double fermentation". It is a rather complicated but delicate method of raw bean treatment. This treatment is more time-consuming and water-consuming than ordinary water washing, so Kenyan coffee is more expensive, but it is also an indispensable method to create the unique sour and clean taste of Kenyan washed coffee beans.

The first washing and fermentation of ●

After the coffee cherry harvest, the beans will first be picked by the specific gravity of the water flow; the principle is that the coffee fruit itself is screened by the difference in density and quality; the coffee beans with high density (heavy weight) will sink into the water, while the coffee beans with low density will float. The coffee fruits with high mature quality have high density, so they are screened out for further treatment.

After the high-quality and ripe fruits are selected, the peel is removed, washed and soaked, and the pectin mucus attached to the outer layer of raw beans is fermented. Pectin has natural sugars and alcohols, which play an important role in the development of sweetness, acidity and overall flavor of coffee.

The fermentation time is as long as 24 hours, and after fermentation, 80% of the pectin is removed, leaving only the flavor in the coffee beans.

The second washing and fermentation of ●

Then enter the second washing fermentation process. After the coffee beans in the previous stage are cleaned, they are soaked in water again for 24 hours. This process increases proteins and amino acids, and the acidity of coffee beans creates complex and delicate layers of taste.

Finally, remove all the remaining pectin and move the coffee beans to a high scaffolding for sun drying, depending on the weather, which usually takes about 10 days.

But generally speaking, water-washed coffee beans will have high-quality and bright acidity, the flavor is also very clean, and sometimes water washing can highlight the special flavor of coffee beans.

So do you get to the point of why the treatment affects the flavor of coffee beans?

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