Coffee treatment the difference between washing treatment and semi-washing treatment and the flavor characteristics of coffee

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Water washing is a technique developed by the Dutch in the 18th century, suitable for rainy areas, but it is currently a common method of processing raw beans, accounting for about 70% of the total amount of coffee. Use a peeling machine to separate most of the pulp from the coffee beans, then guide the beans to a dry sink, soak them in water and ferment to remove the peeled pulp. Through water treatment, unripe beans and defective beans will be picked out because of buoyancy, and the process of fermentation is easier to control, so the taste is not like that of Japanese green beans, but rather sour, slightly more complex, and drier (without any noodle flavor, such as sour or sharp). But it is also because it is too "dry" that the richness of the taste is also a little weaker.

The taste shows that the acidity is strong and the palate is dry, fresh and bright.

Remove floating beans: wash the coffee fruit with clean water and remove the immature fruit that floats on the surface.

Remove the pulp: put the new fruit into the pulp remover for peel and pulp removal.

Remove the fruit: remove the pulp and move it into the fermenting tank. After about 16 to 36 hours of natural fermentation, dissolve the surface fruit and then wash it.

Dry and desiccate: continue to expose the water content to 12% after 1: 3 exposure, and then use the washing machine to remove the oil.

The color of washed beans is slightly dark, and the appearance of beans is beautiful. Guardia, Costa Rica, Kashan, Kenyan, Java and Panama Coffee all wash beans.

Semi-washing method, also known as scouring method or ploughing method. Unlike other processing methods, coffee beans are not directly reduced to a moisture content of 11.12%. Instead, the surface is hardened when the moisture content is about 3035%, so that the surface of the raw beans is directly exposed. it is then dried until it reaches a moisture content that is non-perishable and easy to store, and this second drying method gives the coffee beans a marsh dark color. Coffee beans treated by semi-washing have low acidity and thicker properties.

The flavor of semi-washed coffee is between daily coffee washing and water washing. This method is popular in Indonesia. Mante means multi-wash and half-wash. In recent years, Brazil has also begun to use semi-washing.

The semi-washing method is similar to the water washing method, first removing the skin and part of the flesh of the coffee peach fruit, then drying the fruit, drying the fruit after drying, and then using a special machine to grind off the pulp and remove the fruit.

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