Flavor introduction of coffee tanning treatment what is the difference between washing and honey treatment of coffee beans

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

First of all, we must first clarify a concept: processing process = fermentation process

Coffee bean processing is the process of picking coffee cherries from fruit trees and processing them into pre-roasted beans

This process can also be seen as the fermentation process of coffee beans.

Just as wine needs to be well brewed to produce excellent flavor, the process is similar for raw beans,

It is a combination of bacteria and coffee beans fermentation processing, coffee beans can be hidden secret flavor guide out oh!

So what is the secret flavor of coffee beans sun-dried and washed?

Why is the coffee bean sun-drying method richer in flavor and cleaner in washing?

You may have heard a saying: coffee beans sun-dried beans taste richer, washed cleaner and more acidic

Is that true?

Coffee beans will have what kind of flavor, in fact, coffee beans can be processed to see some clues

Today, let's imagine how coffee tastes from the process!

First of all, we must first clarify a concept: processing process = fermentation process

Coffee bean processing is the process of picking coffee cherries from fruit trees and processing them into pre-roasted beans

This process can also be seen as the fermentation process of coffee beans.

Just as wine needs to be well brewed to produce excellent flavor, the process is similar for raw beans,

It is a combination of bacteria and coffee beans fermentation processing, coffee beans can be hidden secret flavor guide out oh!

So what is the secret flavor of coffee beans sun-dried and washed?

Coffee beans solarization method, simply put, is to use the sun to coffee cherries, with pulp, peel dried, so English called Nature

However, this nature processing method seems easy but not simple, and his refinement has also gone through some effort.

Commercial sun treatment is to spread a piece of plastic cloth on the ground and put coffee beans directly on it for sun exposure;

However, the problem lies in the heat transfer and thermal convection instability of coffee cherries. If they are not stirred frequently, there may be problems with excessive heating or uneven fermentation.

(It is conceivable that the beans spread on the top are very comfortable to be sunburned, and the beans that are trapped below may have a strange smell)

In addition, there are many bad strains and pollution on the ground, which will also destroy the flavor of coffee beans.

So traditional sunning, there's a lot of... Flavor, early good beans will not use the sun method to process, because everyone has a bad impression, the price is not high

roasting process

1. drying

When the green beans are heated, the water vapor in the green beans will evaporate at about 135 degrees Celsius, and the green beans will start to turn white.

2. dehydration

With heating, the green beans turn pale yellow, and when the temperature reaches about 160 degrees, they emit the aroma of baked grain. With continuous heating, the beans turn light brown.

3. exploded

After about 190 degrees dehydration is completed, due to internal heat expansion caused by cell wall rupture to form a "explosion", then a series of thermal decomposition reactions will occur inside the beans, among which the caramelization reaction will bring the sweetness, dark brown and alcohol of the coffee beans, an explosion will last for about one and a half minutes.

4. secondary explosion

As the heating proceeds, it enters the "second explosion", at which time more intense reactions occur inside the beans. And it gives off a lot of heat. With the end of the second explosion, the raw beans have basically turned black, the beans have expanded to 1.5 times the original, the surface has oil, and the weight has been reduced to about 12%---20%.

5. stop

Usually at the latest after the end of the second explosion about a minute when the temperature reaches 200 degrees to end the roasting, this time will be a deeper French or Italian roast, when the temperature exceeds 230 degrees and then continue to heat it may make coffee beans spontaneous combustion.