What is the coffee wet planing method? Manning coffee wet planing coffee treatment

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Semi-washing method (Semi washed method)

Semi-washing method, also known as wet stripping or wet planing. Different from other treatments, the coffee beans are not directly dried to a moisture content of 11 murmur12%, but when the moisture content is about 30-35%, the surface hard shell is removed and the surface of the raw beans is directly exposed, and then continue drying until the moisture content is non-perishable and easy to store, and this secondary drying gives the coffee beans a swampy dark green appearance. Coffee beans treated with semi-washing have lower acidity and thicker characteristics.

The flavor of semi-washed coffee is between sun-washing and water-washing. This method is popular in Indonesia. Mantenin uses more semi-washing methods, and Brazil has also begun to use semi-washing methods in recent years.

The semi-washing method is similar to the water washing method, first removing the outer skin and part of the pulp of the coffee cherry berries, then drying the berries, making the berries dry and then moistening them, and then using a special machine to grind off the pulp and remove the seeds.

Indonesia's Sumatra Mantenin is not washed or insolated, but is treated by Indonesia's unique wet planing method.

Is the relationship between wet planing and wet treatment "seeking common ground while reserving differences"?

In the traditional wet treatment, fresh coffee cherries remove their pulp (Pulped) and leave them in a concrete pool to ferment overnight for acidification and pectin decomposition. Next, the raw beans with parchment are dried in the sun for about 20 days until they reach 11% moisture content. It can then be packaged, the parchment layer is stripped, coffee is graded by density and size, and exported by hand.

Raw beans in the parchment layer, continuous "washed" infiltration. The raw beans protected by parchment are placed in a relatively clean environment, which can stabilize moisture, ease temperature fluctuations during the day and night, and reduce the effects of direct sunlight.

So far, "wet planing" and "wet treatment" are basically the same.

As mentioned above, in wet treatment, raw beans in this state are usually dried to 11% moisture content. Raw beans will become known as dry raw beans, and thin parchment can be easily removed.

Next you will see the different side of wet planing.

What kind of treatment is the wet planing method? What is the specific procedure?

Wet planing, also known as wet shelling (Wet Hulling), also known as Giling Basah in the local language, is a traditional Indonesian coffee treatment. Judging from the name alone, the wet planing method is very similar to the wet treatment (washing). However, the cup flavor of the two treatments is very different. The coffee treated by the wet planing method is usually mellow and strong, with a very distinct personality.

Because there is a considerable spatial gap between parchment shells and raw beans, farmers sell them to local recycling bins that buy wet sheepskin raw beans when the water content of raw beans reaches 35% for the first time. In the process of recycling bin acquisition, some are packed in separate bags and some are mixed, so that the humidity of raw beans may be different. Or due to incomplete fermentation form, or still adhere to the parchment layer of partial mucus, partially dry state. However, when collecting raw beans, the quality will not be assessed, and they will be mixed and bagged together.

When the parchment is sun-dried for 2-3 days and the water content is 20-24%, it is processed by a specially made wet grinding machine. This machine uses a lot of friction to tear open the parchment layer clinging to the raw bean. At this stage, white or green mucus usually flows out of it. Due to long-term mucus soaking and humid environment, the raw bean is very soft, white, swollen and gray-green. After friction mixing, it is easy to be crushed or crushed, especially at both ends, forming a small gap. Causes horseshoe or bauhinia (locally known as kuku kambing).

Before export, the peeled raw beans are placed directly on the patio, tarpaulin or road to dry. The raw beans without parchment dry quickly and eventually dry to 12-13%, when the raw beans are dark green or blue-gray. Then bag the raw beans and prepare them for export.

Without the protection of parchment, raw beans are directly exposed to the environment and may be affected by environmental molds, yeasts and bacteria. When directly exposed to the sun, the water evaporates quickly, causing the beans to dry unevenly with spots (which may further lead to inconsistent baking levels of raw beans during baking). Excessive calories during peeling can also lead to the rapid aging of coffee, causing us to often taste woody and earthy taste in Sumatran coffee.

Steps of wet planing treatment

Remove peel and pulp and retain parchment and mucous membrane

Pool fermentation

Wash off the mucous membrane

Sun-dried parchment for 2-3 days to 20-24% moisture content

Scrape off the parchment

Dry the raw beans to 12-13% of water content

Prepare for exit.

Why do you use wet planing?

Climatic reasons

The tradition of using wet planing in Indonesia starts with the local weather. Humidity in Indonesia is between 70 and 90 percent all year round, typhoons continue, and in some areas, annual rainfall can reach as much as 2000mm. You know, raw beans are most afraid of Rain Water. How did Indonesia overcome such bad weather conditions to produce rich and mellow Mantenin coffee? That is to rely on wet planing.

In tropical climates, coffee takes an average of 2-3 weeks to dry. In such a humid climate in Indonesia, dry coffee has become a big problem. Coffee must take longer to dry, during which time the coffee still maintains a high humidity, making it easier for bacteria to soak into raw coffee beans. In the process of ordinary washing, the drying process is carried out with parchment to protect raw beans from external damage to a certain extent. However, we can note that the wet planing removes the parchment for the final step of drying, so that the sun shines directly on the surface of the raw beans, causing the coffee beans to dry quickly, 2-3 times faster than washing.

economic performance

In the 17th century, Dutch colonists first introduced coffee to Indonesia. This group of colonists sought more and faster economic returns. Wet planing greatly shortened the time spent on the farm and greatly reduced the cost of labor. This coincides with the mentality of investors who pursue quick profits and reduce costs. This is also a reason to promote the wet planing method.

Defects and kuku kambing (Bauhinia)

When the parchment is removed by wet planing, the water content of coffee is still as high as 20-24%, while in general treatment, the water content of coffee is reduced to 10-12% before shelling. In the "semi-dry" state, parchment will adhere to the surface of raw beans, removing parchment is more difficult than "fully dry", and the shelling process requires more friction. But on the other hand, "semi-dry" raw coffee beans are very fragile at this time, far less hard than "fully dry" raw beans, so beans are more likely to be squeezed and form a small gap. This is what we often call horseshoes or sheep's hoof beans (locally known as kuku kambing).

The super speed of wet planing also causes Manning to have higher defects. Employees will be arranged to carry out manual selection of defects in the processing plant, usually with DP (second hand selection) and TP (third hand selection). After three times of hand selection, Mantenin will be better than the second hand selection in the defect rate.