Coffee treatment what is the coffee flavor characteristics of water washing treatment

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Washing treatment method

Put the selected coffee cherry into the peeling machine and initially remove its peel and pulp. Put the coffee beans with residual pectin into the water and let them ferment (about 24 hours). After fermentation, the raw coffee beans with parchment are washed in a flow tank to remove the pulp and pectin.

After washing, dry the coffee beans or dry the coffee beans with the help of a dryer to reduce the moisture content to about 12%. Finally, remove the parchment of raw coffee beans.

Excellent: after washing, the coffee tastes better and the quality is more stable.

Bad: the steps are tedious, need to use a lot of water for cleaning, the cost is relatively high.

Water washing is a technology invented by the Dutch in the 18th century. It is suitable for rainy areas. Although the process is quite tedious, it 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 thoroughly 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 cleanliness (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.

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