Honey treatment Analysis of Golden Honey treatment Honey treatment and washing Coffee Raw Soybean Honey treatment

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Secret of Golden Honey treatment (Gold Honey)

Honey treatment came out at first to improve the fermented water washing treatment with a history of hundreds of years. Basically, it removes the pectin layer adhered to the surface of coffee seeds by mechanical scraping.

On the other hand, the shell beans scraped off the pectin layer are as clean as fermented and then washed with water. after further exposure and drying, they will be as white and yellowish as the washed beans, so they are called "mechanically washed beans" ~

If the pulp scraping machine is slightly adjusted to retain some or all of the pectin layer, these pectin layers, which are rich in nutrients (mostly sugar), will brown and ferment during subsequent drying and produce many new flavor substances to seep back into the beans. Create a kind of "honey processed raw beans" with rich sweetness!

After years of experiments, farmers found that more browning will help to improve sweetness, and the primary factor affecting browning is the retention of pectin layer. In theory, the more pectin, the more browning potential. Therefore, farmers usually control the amount of pectin retained to give raw beans a specific degree of honey treatment characteristics.

Usually, the more pectin layers are retained, the darker the color of shell beans will be due to the more browning substances, so it also gives rise to the distinction between white, yellow, red, black and other honey treatments. "the degree of honey treatment" depends on "pectin retention". In fact, this is not the case! And "Golden Honey treatment (Gold Honey)" is a kind of example!

Golden honey treatment is named after the beautiful golden color of shell beans in the sun, and this brilliant golden color is the color of "unbrowned and unfermented" dried pectin.

In principle, the golden honey treatment is the same as the black honey treatment, which completely retains the pectin layer, but the biggest difference with the black honey treatment is that it pays great attention to the temperature and drying rate in the process of exposure and drying. strive to dry in a low-temperature and cold environment, so that the nutrients of the pectin layer do not have the opportunity to browning and fermentation!

This kind of honey treatment does not have the flavor substances of browning and fermentation, but only the effect that the nutrients of the original pectin layer are concentrated and then seep back into the raw bean ~ this phenomenon shows that the degree of honey treatment does not depend on the amount of pectin retained.

It should also depend on the degree of browning and fermentation of pectin layer. However, the more pectin, the higher the honey treatment potential.

1. Harvest ripe coffee fruit 2. Preliminary removal of impurities and inferior beans 3. Screen Phaseolus vulgaris. Remove the peel and pulp: the selected good coffee fruit is put into the pulp sieving machine to remove the exocarp and pulp and leave seeds (coffee beans). 5. Pectin removal by fermentation: put the coffee seeds with a layer of mucous membrane (pectin) in the fermentation tank and use biological treatment to dissolve the pectin by fermentation bacteria. 6. Washing to remove impurities: since the fermentation bacteria will remain on the coffee beans, the beans need to be sent to the washing pool for a second screening (defective beans will float on the surface). This step consumes a lot of water in order to clean it up.

7. Coffee bean drying: coffee fruit is usually dried by machine (or sun drying) so that the moisture content is reduced to 1014%. 8. Remove endocarp and silver skin: finally, use a sheller to remove the remaining endocarp and silver skin, that is, complete the processing, you can carry out the packaging and transportation of raw beans!