Three processing methods of coffee beans there are several ways to treat coffee

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People usually feel intuitively whether they are bitter, sour and sweet when they drink coffee.

But it's a pity to stay here. Since there are so many coffee shops baking in Taiwan and we have so many choices, why not try and pursue sweet and clean coffee with fruit and flowers?.

The post-processing of coffee after harvest has a dramatic effect on the flavor of a cup of coffee, so knowing how to handle it can help you choose the flavor you like or get rid of the flavor you don't like.

1. Solarization method

Also known as dry treatment, is the oldest raw bean treatment, direct exposure to the coffee fruit, but high-quality sun-dried beans must be constantly stirred to avoid mildew, which requires a higher concentration and labor.

Flavor characteristics: strong fruit flavor (such as blueberries, strawberries, tropical fruits, etc.), thick taste

two。 Washing method

Before the drying process, the pulp of the outer layer of coffee beans is removed by machine, and then fermented with water to remove the sticky pectin. But it gives rise to the environmental protection problem of a large amount of waste water.

Flavor characteristics: high acidity, high complexity, high cleanliness (no negative taste), refreshing taste.

3. Honey treatment

Remove the peel and pulp of coffee and retain part of the pectin layer, while the amount of residual pectin layer determines the color and taste of processed raw beans: White honey, yellow honey, red honey, black honey, but the amount of pectin retention is not an absolute factor. it has something to do with dryness.

Flavor characteristics: high sweetness, thick and full taste.