Wash and sun coffee Wash coffee Normal drinking method Wash coffee beans Characteristics

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Washing method: the key point is that the coffee fruit is fermented after peeling, and the pectin is washed off with water after fermentation. One of the treatment methods used is that after the coffee fruit is picked, the immature fruit and miscellaneous leaves are removed, the outer skin of the fruit is removed, the beans are picked out, and then the beans are washed and soaked, so that the beans begin to ferment, allowing microorganisms and enzymes to decompose the components of the beans and produce sour flavors. The water washing method can also be a dry fermentation method without soaking, and then wash off the pectin with water after fermentation. After fermentation, the beans are then insolated or dried to prevent coffee beans from getting moldy. Properly washed coffee beans usually taste mild and may have a wine flavor, depending on the environment and fermentation.

After the processing of coffee beans, first pick out defective beans, leaving intact coffee beans, and then after varying degrees of baking, will eventually be able to have ever-changing flavor and taste. The subtle differences in each step between coffee production and brewing will affect the quality and flavor of coffee, which is why the world of coffee is so spiritual and fascinating.

The most strenuous treatment is to dry the flesh in the sun, and the principle of washing is to remove the dried pulp.

Process: pick coffee cherry ⇒ into the water to remove impurities (stones, branches, defective beans) first remove ⇒ and then throw into the pulp removal machine ⇒ soak 12Murray 36 hours on the beans to soften the glue layer, in order to rinse ⇒ into the fermentation tank (mucus is decomposed) ⇒ rinse ⇒ coffee beans with sheepskin (Parchment) to dry directly.

The quality of washing is usually better than that of the sun (but not absolutely), and the aroma and thickness of the sun is usually better than that of beans, but the flavor of washing is particularly clean and the acidity is bright, and the acidity here is different from that of the sun. the acid washed in water is usually more like citrus and lemon, which is different from the ripe fruit aroma in the sun, but there is also a risk of overfermentation.

A study in 2001 studied the fermentation changes of washed coffee beans. The results showed that the pH value of coffee beans before fermentation was about 5.7.After 20 hours of fermentation, the sugar content of coffee beans decreased significantly, while the relative organic acid content increased significantly, indicating that there are indeed more acids in washed coffee beans that make their flavor sour.

Sun drying and water washing each have their own advantages and disadvantages in processing. Sun processing is simple, as long as the coffee fruit is dried by the sun, but it is limited by the weather because it is very dependent on the sun for several consecutive worship. If it rains for a few days, it may reimburse the whole batch of coffee fruits, so the price of good sun beans remains high in the coffee bean auction market. Washed coffee also has processing restrictions, and it may not be possible to use water washing in some countries where water is scarce or of poor water quality.

Qianjie coffee has a lot of washed beans, such as [Jamaica Blue Mountain] [Kenya] [washed Yega] and so on, but the difference is that although the Blue Mountain is washed, it is well balanced and mellow. The acidity of [Kenya] [washed Yega] is very bright. Therefore, Qianjie Coffee recommends that the brewing temperature of [Jamaica Blue Mountain] is 88 ℃ and the time is one minute and 50 seconds, while [Kenya] [Yega] these are brewed with 90-91 ℃ for about two minutes and ten seconds.

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