Introduction to the difference between Coffee Bean washing treatment and semi-washing treatment

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Coffee beans are not born with dark brown beans. Coffee fruit is shaped like a red jujube fruit, each fruit has two coffee beans, the coffee fruit, coffee beans after processing, will be what we usually see. Coffee production includes harvesting, processing, peeling, picking beans, roasting, storage, grinding, brewing and other processes, in which the "treatment" step is one of the initial keys to affect the flavor of coffee.

The Dutch invented coffee bean washing technology in the 18th century, which is suitable for rainy areas. Although the process is quite tedious, coffee bean washing treatment is currently a more common method of raw bean treatment, accounting for about 70% of the total coffee. Use a peeling machine to separate most of the pulp from the coffee beans, then guide the shelled beans to a clean sink, soak them in water and ferment to completely remove the residual pulp layer. Through water treatment, unripe beans and defective beans are selected because of buoyancy, and the fermentation process is easier to control, so the flavor is not mixed like sun beans, but shows obvious acidity, complexity and cleaner (without any negative flavor, such as astringency or sharpness). But it is also because it is too "clean" and the richness of the flavor is a little weaker.

Washing method

Due to too many shortcomings of the sun method, the water washing treatment of coffee beans was invented. Water washing is the most widely used treatment method at present, and the biggest difference from the sun method is the use of fermentation to remove the pectin layer.

Treatment process

1. Remove floating beans (same sun method)

Pour the coffee beans into a large tank, the underdeveloped inferior beans will surface, and the ripe and full fruits will sink to the bottom of the water. At this time, the floating beans on the surface will be removed, that is, the steps of removing floating beans will be completed.

two。 Remove the peel and pulp

Through the pulp screening machine (pulping machine), the exocarp and pulp of coffee fruit are removed. It leaves pectin, endocarp and silver peel.

Complete washing method (Washed):

The peel, pulp and mucous membrane are removed by washing and fermentation. farms that use the washing method must build washing ponds and be able to introduce an endless supply of live water. During the treatment, the finished beans are put into the pool and passed back and forth, using the friction of beans and the power of running water to wash the coffee beans until smooth and clean.

After washing the coffee beans, at this time, the coffee beans are still wrapped in the pericarp with a moisture content of 50%. They must be dried to reduce the moisture content to 12%, otherwise they will continue to be mellow, moldy and rotten.

The better treatment is to use sunlight to dry, although it will take 1-3 weeks, but the flavor is very good and very popular.