Fushan coffee how to do_Hainan Fushan coffee how to drink it_Fushan coffee bean processing flow

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Fushan Coffee is already famous in Hainan and is already a national geographic protection product. Many people have fallen in love with Fushan Coffee, but perhaps except for the Fushan people, many coffee drinkers do not know how Fushan Coffee has changed from a tree to a drinkable coffee. I'll take you to meet me now.

● 01. The fresh fruit of the mature coffee on the tree can be picked at this time, and picking coffee is not an easy task.

two。 The fresh fruit of the picked coffee is poured into the trough, and only mature coffee can make good coffee, so immature fresh fruit should be picked out.

3. Pour fresh water into the pool and wash the fresh coffee fruit. Lighter berries float on the water and are removed with a hedge along with leaves and twigs.

4. Use a peeling machine to remove the pulp from the coffee.

The purpose of removing the pulp is to separate the pulp from the seed coat of coffee beans. The pulp is removed by squeezing the berries. Because ripe berries contain a lot of moisture, peeled coffee beans can easily pop out when the berries are squeezed.

5. Enter the fermentation pool through the trash channel.

6. The next step is to remove the mucus.

The aim is to remove the residue of the mesocarp that adheres to the seed coat after the pulp has been removed. Since the mucus is insoluble in water and tightly attached to the seed coat, it cannot be removed by simple cleaning, so it either needs to be cleaned after fermentation. In Fukuyama, this process is mainly accomplished through natural fermentation. The term fermentation is not 100% accurate because there is no biochemical reaction inside the coffee beans. It is more appropriate to call this process the use of biochemical reaction or hydrolysis to remove mucus. This reaction is caused by natural enzymes in coffee berries.

7. Cleaning.

The fermentation time varies from 6 hours to 72 hours, depending on the temperature, the amount of mucus and the concentration of digestive enzymes. Put the coffee in a fermentor until the mucus is completely decomposed and the beans can be washed.

8. Washed coffee beans should be dried in the sun.

The key to ensuring the quality of coffee is to stop fermentation at the right time, because excessive fermentation can lead to the emergence of so-called smelly coffee beans. If the fermentation is insufficient or too slow, butyric acid or propionic acid will be produced, both of which will adversely affect the quality of coffee.

The fermented coffee with skin needs to be cleaned immediately after the completion of the fermentation process to terminate the process. However, after removing the mucus and before cleaning, it may be necessary to soak the coffee with skin in clean water for 12 to 24 hours to reduce the bitter taste of the coffee drink.

9. Dried coffee beans are the raw materials of coffee beans, and they are still raw beans at this time.

10. Stir-fry coffee. When the coffee is cold, you can put it away and store it. At this point, the coffee bean processing has been completed.

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