What are the three common ways to handle coffee beans? Flavor characteristics of coffee beans treated with water washing, sun exposure and honey

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I believe that friends who have come into contact with hand-brewed coffee are no stranger to washing treatment, sun treatment and honey treatment! Today, in front of the street, we will use three rosy summer coffee beans from the Pokuit region of Panama to explain in detail the differences between the three traditional coffee bean processing methods.

After being found in the forests of Ethiopia in 1931, Rosa coffee beans passed through Kenya, Uganda and Tanzania, and entered Panama in 1960. Rosa coffee beans were unknown in a small corner of the Panamanian coffee producing area because of their low production.

Until 2004, the owner of the Emerald Manor found that there was a faint scent of flowers hidden in the harvested coffee beans, which was very charming, so he found this obscure "poor" rose summer coffee beans, harvested them alone and took them to the competition. He became famous overnight and rushed into the front end of the boutique coffee market.

The basic differences between these three processing methods are simply summarized as follows: (ignore the parameter of time)

Sun treatment: the whole coffee fruit is dried (insolated) until the moisture content is about 12%.

Washing treatment: remove the peel and pulp pectin, only keep the sheepskin beans for drying (sun) until the moisture content is about 12%.

Honey treatment: peel off, retain part of the pectin for drying (sun) until the moisture content is about 12%. (the reason why it is called "Honey Process" is not to add honey to treat coffee beans, but to remove the peel of coffee beans with pectin as thick as honey, so it gets its name. )

Washing treatment method

Let's talk about the steps of the three coffee treatments in the previous street. First of all, it is the washing method. Qianjie thinks that the coffee of the washing method has obvious acidity, good cleanliness, moderate touch and the most consistent quality of raw beans. Among the three common treatments, the stability of water washing treatment is the highest, and the treated coffee is sour. The raw coffee beans treated with water are blue-green in color, with silver thread in the middle of the cooked beans.

1. Wash / collect / flotation / rinse

Coffee fruits are sent to be processed immediately after picking, usually within 6 to 12 hours after picking. The coffee fruit is first weighed and then soaked in water in order to select the fruit that floats because of its poor quality.

two。 Peeling / beating

The coffee fruit is then sent to a beater for peeling, a step to remove the skin and pulp from the coffee fruit.

3. Fermentation / degumming

Coffee fruits without pulp and peel are sent to fermentation tanks or buckets for 18 to 36 hours, where enzymes decompose the mucus / pectin in the coffee fruit.

4. Wash away

The degummed coffee fruit will be cleaned by adding an appropriate amount of water to the pool. During the cleaning process, the pectin decomposition on the surface of the coffee bean will be removed by stirring, leaving coffee sheepskin, silver skin and raw beans.

5. Drying

Washed coffee beans are sorted to remove defective coffee beans. Then it will be sent to the drying place (tarpaulin, cement floor, high bed, etc.) for drying treatment. Drying treatment will be based on the environment and climate and other factors to determine the length of time, usually ranging from 5 to 14 days. At this point, the moisture content of coffee beans will be reduced from 55% to 11%.

6. Warehousing

Dried coffee beans are called shelled beans-raw coffee beans with sheep skin. The shell beans will be sent to the warehouse for preservation and will be shelled before export.

Qianjie Coffee-Jade Manor Green label Rose Summer

Producing area: Pokuit, Panama

Manor: Jade Manor

Altitude: 1600-1800m

Variety: Rose summer

Cooking flavor: strong jasmine fragrance, high sweetness, citrus, berries, juice, cream, green tea, orange peel, cantaloupe, the overall flavor is rich, aftertaste, citrus lasting.

Qianjie Coffee Baking record

The furnace temperature is 190 ℃, the firepower is 150, and the throttle is opened at 3; the temperature recovery point is 1, the throttle is open to 4 at 140℃, and the firepower is reduced to 130; when the furnace temperature is 150.8 ℃, the bean meter turns yellow, the smell of grass completely disappears, and enters the dehydration stage; when the furnace temperature reaches 166℃, the firepower is adjusted to 110; the throttle remains unchanged; when the furnace temperature is 3955 ", the firepower is adjusted to 90 at 176C. Ugly wrinkles and black markings appear on the bean table, and the smell of toast obviously changes to the smell of coffee, which can be defined as a prelude to an explosion. At this time, it is necessary to listen clearly to the sound of the explosion point, to the explosion point, to the fire power adjustment to 60 degrees when the throttle is open, and to the development of the pot after the explosion, the smell of bread bread has obviously changed to the smell of coffee, which can be defined as the prelude to an explosion.

Sun treatment

The next thing to talk about in front of the street is the method of tanning. Qianjie believes that compared with water-washed and honey-treated coffee, sun-cured coffee has the lowest acidity, the highest sweetness, the clearest touch, but slightly lower cleanliness. Flavor will produce more berry tonality, but also more complex. The raw bean has a slightly silver skin on the surface and is yellowish green, and there is no silver thread in the middle of the ripe bean.

1. Collect and filter

After picking the coffee fruit will be hand-selected first to select the defective coffee fruit, including overripe, immature, moth-eaten and, of course, foreign bodies in addition to the fruit.

2. Drying

After screening, the coffee fruit will be sent to a drying place for drying, and different regions may use different drying racks, some with tarpaulins, some with high beds, some with cement floors, etc., and the average drying time is 3 to 4 weeks. the drying process was not completed until the moisture content of the coffee was reduced to 11%.

3. Peeling

After drying, the coffee fruit is sent to the processing plant for peeling and shelling, and even polished. Peel, pulp and other parts will be removed in this step.

4. Screening and sorting & warehousing

Peeled raw coffee beans will be screened again to remove coffee beans that do not look good. This reflects the quality of the coffee drying process, over-dried coffee beans will be more fragile, peeling process will be broken into debris; while under-dried coffee beans have too much water content, water is too active, easy to breed bacteria, mildew and so on. After screening, it will be sent to the warehouse for storage until it is exported.

Front Street Coffee-Casa Louise Manor Sun Rose Summer Coffee beans

Producing area: Pokuit, Panama

Manor: Casalouis Manor

Treatment: sun treatment

Altitude: 1600-1650 m

Variety: rose summer Geisha

Cooking flavor: berry juice, camellia aroma, sweet sucrose, orange sour, black tea aftertaste.

Qianjie Coffee Baking record

The roaster Yangjia 800N semi-direct fire, baking capacity 300g. The furnace temperature is preheated to 170℃ to enter the pot, the firepower is adjusted to 120mm, the throttle is opened to 3, and the temperature return point is 1mm 391042 ". Keep the firepower; at 133℃, the firepower remains the same, the throttle is opened to 4.5pm 3925" turn yellow, the smell of grass disappears, enter the dehydration stage, the firepower is reduced to 100at 166℃, and the throttle is kept at 4. Adjust the firepower to 60 at 173℃, the throttle will not change. After dehydration, the bean surface appears wrinkles and black markings, and the smell of toast changes to coffee, which is a prelude to an explosion. Listen to the sound of an explosion. When the sound of the explosion begins, the throttle is fully open for 5, and the firepower remains unchanged. After an explosion, the development time is 1mm, 39th, 45th, and the time is 193.2 ℃.

Honey treatment

Finally, let's talk about honey treatment in front of the street. Honey-treated coffee beans have a better flavor, sour taste and sweet taste balance, and the same sun method because of the sun, the aroma of coffee beans will also be magnified, mellow flavor. Honey-treated raw beans are yellow, and ripe beans have obvious fermented taste.

Honey treatment officially appeared in Central and South America, such as Costa Rica and El Salvador, and its predecessor originated from peeled solarization (also known as half-sun) in Brazil, where it was widely used because of its topography and water resources (dry weather). However, since Brazilian farms are mostly commercial plantations, coffee is harvested mechanically and then laid in the square to dry. Its quality is inferior to that of African high-bed sun-dried beans at the same time. In order to solve this problem, Brazil can shorten the drying days by removing the peel and Pulped Natural, on the one hand, it can solve the improper fermentation smell caused by Brazilian sun-dried beans in the square, and greatly improve the flavor of coffee beans.

The success of half-sun treatment in Brazil has attracted the attention of a large number of Central and South American countries treated with water in Costa Rica. Costa Rica has introduced the Brazilian method of treatment, and because the climate is not as dry as in Brazil (Costa Rica has more rainfall and shorter sunshine time), therefore, in view of the amount of pectin retained, the length of drying time has been improved into honey treatment. As a result, it is also divided into more detailed black honey treatment, red honey treatment, yellow honey treatment and white honey treatment.

[black honey treatment] hardly removes pectin, so drying takes the longest time and lasts for more than 14 days. In order to avoid drying too fast, cover will be used to block too strong sunlight to make sugar conversion more fully.

[red honey treatment] retain 80% pectin (the specific practices of each manor vary), the sun lasts for about 12 days, and shading sheds may also be used in the process.

[yellow honey treatment] retain 40-60% pectin and receive maximum light drying for about 8 days.

[White honey treatment] retain 40-60% pectin and lay it flat on the drying bed when drying is thinner and the drying time is shorter.

Front Street Coffee-Panamanian Honey treated Rosa Coffee beans

Producing area: Pokuit, Panama

Treatment: honey treatment

Altitude: 1600-1650 m

Variety: rose summer Geisha

Brewing flavor: it smells fermented and floral, with sour notes of citrus and lemon on the entrance, creamy sweetness in the middle, apple green tea in the end, sugar and honey.

Qianjie Coffee Baking record

When Qianjie Coffee got this coffee bean, it opened the package with a hint of flowers and apple fragrance, so the use of light roasting highlights the charming aroma of this coffee bean and the sweetness of honey treatment. The roaster Yangjia 800N semi-direct fire, baking capacity 300g. The furnace temperature is preheated to 170℃ to enter the pot, the firepower is adjusted to 120mm, the throttle is opened to 3, and the temperature return point is 1mm / 399 / 42 "to keep the firepower; at 140℃, the firepower remains the same, the throttle is opened to 4.5pm / 3925" turns yellow, the smell of grass disappears, entering the dehydration stage, the firepower is lowered to 100at 166℃, and the throttle is kept at 4. Adjust the firepower to 80 at 176℃, the throttle will not change. After dehydration, the bean surface appears wrinkles and black markings, and the smell of toast changes to coffee, which is a prelude to an explosion. Listen to the sound of an explosion at this time. When it starts to explode, the throttle is fully open, and the firepower remains the same. After an explosion, the development time is 1mm, 39th, 28th, and 190.5 ℃.

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