What kind of coffee beans do you choose to brew coffee by hand? the flavor of hand-brewed coffee is different from that of washed coffee beans.

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We often hear that the treatment methods are "water washing", "sun exposure", "half water washing", "half sun treatment", "honey treatment" and so on. Among them, "sun washing" and "water washing" are the two most common treatment methods.

Even beans from the same producing area may be treated separately by "washing" and "solarization" respectively.

This has also led to many people looking confused when buying coffee beans: what's the difference between washing and tanning? Which one tastes better to make coffee by hand? Which one should I buy?

The so-called "solarization" means that ripe coffee and cherries are harvested and dried directly. During the drying process, the sugar and aroma in the pulp are well preserved and infiltrated into the coffee beans.

At the same time, the sun takes longer to process, which means it takes longer to ferment, and there will be more natural fruit fermentation than washing.

On the other hand, the "water washing method" uses a large amount of water with a machine to screen and remove the pulp. It includes the process of screening defects and inferior beans and sundries for many times. The washing method will ferment directly in the pool for 1-2 days, remove the mucous membrane and dry it.

Through fermentation, it will produce the unique fermentation flavor of water washing, and the taste is very clean, thorough and balanced.

The difference between insolation and washing

Because the sun method allows the coffee fruit to dry naturally, the coffee beans can ripen naturally inside the fruit and will not be disturbed by the external environment, so the coffee beans treated by the sun method will enlarge their own flavor and have an obvious mellow fruit flavor. strong flavor, and will give off a sweet taste.

The beans washed by water have a good mellow taste, high aroma and lively sour taste.

To put it simply, sun-dried beans are surrounded by pulp during the drying process and have a distinct fruit flavor. Sweetness is better than washing.

Washed beans are peeled off before the drying process, so it is easy to taste the inherent taste of coffee beans.

In fact, in terms of tradition, tanning is the ancestor of the way coffee beans are treated.

Because most of the original coffee producing areas, such as African countries, have little rainfall, people choose to bask in the sun. However, in a country with a tropical rainforest climate like Indonesia, it rains all the year round, and the sun can only wait for the beans to rot, so the method of washing is invented.

From a commercial point of view, washing can shorten the processing time from one month to three to five days, which can greatly increase output. But if it is washed in Ethiopia, it is different. Because, as the name implies, washing requires a lot of water, and Ethiopia's own water source is scarce, most of Ethiopia's beans are treated by the sun.

If you want to ask whether hand-made coffee is good to drink in water or in the sun, of course, it depends on your personal hobbies. Radishes and vegetables have their own preferences. In the opinion of Mr. Coffee, the handling method is not important, what matters is the quality of the beans.

So how to find a high-quality hand-brewed coffee bean?

one

Look at the level

In Ethiopia, coffee is graded according to the defect score: G1, G2, G3, G4.

G1 and G2 belong to the classification of washed beans. G1 represents 0-3 defective beans per 300 grams of raw beans, and G2 represents 4-12 defective beans per 300 grams.

Most of the three grades G3, G4 and G5 are sun-dried beans, but in fact, when you actually buy them, you will find that some good sun-cured Jega will also reach the standard of G1 or G2 washed beans.

The higher the grade of coffee beans, the better the natural quality. However, the decline of raw beans caused by excessive storage or improper transportation can not be ruled out.

two

Find a reliable baker

A reliable roaster is the icing on the cake for coffee beans. The roaster of Coffee King has ten years of baking experience, is a real "baking old gun", has his own unique views on baking, and can show the flavor of beans one by one.

three

Keep tasting and patiently looking for it.

The tongue never deceives itself, saying that "the lessons learned from paper are not profound." if you want to taste the difference between the two methods, you should drink more, taste more, and taste more coffee.