What's the difference between washed coffee and semi-washed coffee? The characteristics of coffee semi-washing method and coffee water

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After the coffee fruit is picked, it will not immediately become the coffee beans we see. It needs to be treated in three ways: sun exposure, water washing and semi-washing.

Let's talk about washing and semi-washing today.

Because of the shortcomings of the solarization method, the Dutch invented the washing method in the mid-18th century, which was widely favored. The biggest difference from the sun method is that it uses fermentation to remove the skin.

Water washing process

As in the first step of solarization, get rid of shoddy beans first.

Then use pulping machine (pulp planer) to remove the peel and pulp of the coffee fruit.

Throw it into the sink to ferment for 16-36 hours, and the fermentative bacteria dissolve the pectin.

In order to remove the moldy coffee beans, the coffee beans will be washed again.

The coffee fruit is dried by machine so that the moisture content is reduced to 10% Murray 14%. Finally, the use of shelling machine to remove the silver skin on the coffee beans can be completed.

Disadvantages: waste of water, and the process is more cumbersome, high cost.

Advantages: after layers of screening and cleaning, the appearance and taste will be cleaner and more uniform. And because the flesh is removed in the first place, you don't have to worry about mildew as much as the sun.

Washed beans usually have bright and clean acidity because they ferment acid in the fermentation tank.

Because the water washing method requires too much water, the semi-washing method was born out of thin air. It is a mixture of sun exposure and water washing, and it is also a compromise between the two.

Treatment process

First of all, it is the same as the above two treatments, first remove shoddy beans.

Then pour the coffee fruit into the pulping machine (pulp planer) to remove the peel and pulp.

In order to reduce water consumption, the semi-washing method uses demucilager (pectin scraper) to remove pectin.

Finally, the coffee fruit is dried or exposed outdoors.

Reduce the water content of the coffee fruit to 10% Murray 14%, and then use the sheller to remove the silver skin sticking to the coffee beans, that is, complete!

Shortcoming

The process is still very tedious.

Advantages

With the cleanliness of the washing method, it does not need to consume a lot of water.

Flavor

The semi-washing method had the least influence on the quality, and the sour taste of coffee was lower than that of washed beans and higher than that of sun-washed beans; the sweet taste was lower than that of honey treatment, but the cleanliness was better than that of honey treatment, and the flavor was between honey treatment and water washing.