Flavor description of honey-treated coffee beans description of honey-treated coffee beans

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Different from the traditional water washing method, in the honey treatment method, all the flesh will be removed first, but an appropriate amount of pulp will be retained for fermentation, which can effectively reduce the acidity of the coffee. It will also make the coffee itself a taste of ripe fruit sweet, with a richer sweet taste. The advantage of honey-treated coffee beans is to enhance the Body and sweetness of coffee, relatively reduce its acidity, and the aroma will be more detailed, and the quality of raw beans can be the same as that of washing, but this is the taste when the honey-treated coffee beans are perfectly carried out, if not handled well, the flavor will be worse than water washing or sun drying, the taste will be dirty and have a strong local flavor.

Keeping the amount of pulp will affect the flavor of fermented raw beans. It is generally believed that honey-treated coffee beans can maintain higher sweetness and complex fermentation levels similar to those of full-sun dried beans, and have a better tail rhyme. The characteristics of honey treatment depend on the setting of the pulp scraping machine. The more pulp is retained, the more obvious the characteristics of honey treatment are. However, the production of honey to treat coffee requires a little risk, especially "black honey", because the more flesh is retained, the higher the risk of overfermentation, and the higher the sweetness of coffee beans. The main difference between [white honey] treatment and [yellow honey] treatment is the distinction of drying thickness, which determines the drying speed and drying uniformity, and then affects the sweetness and fermentation degree of coffee.

Juxtaposed with the two traditional treatment methods, water washing and sun treatment, honey treatment has become a unique method in coffee treatment. The taste difference between honey-treated coffee beans and water-washed coffee beans: higher sweetness, higher sugar content and higher alcohol thickness (on the premise of the same baking degree).

What is the honey treatment of failure?

Failed honey-treated coffee will have a strong defective sun flavor, similar to the rough sun-cured onion, durian, bean curd and, more seriously, alcohol potions. Normal honey-treated coffee has a mild sour taste. If it is sour enough to pout, it will also be a good product. The first thing about honey treatment is freshness. If the manufacturing period is more than 10 months, the charming sweet aroma of fruit will be lost.