What are the traditional ways to treat coffee beans? Introduction of Coffee beans in Common Solar Water and Honey treatment

Some friends are so powerful that they can tell exactly what kind of coffee beans they are after a sip of coffee, or even tell the origin, variety and treatment of coffee beans at a glance. This is not because they are talented and intelligent, but because they have learned some judgment skills.

About the variety judgment, Qianjie before and shared, those who have not seen can click "here"! This time Qianjie will teach you how to distinguish the treatment of coffee beans. -observing the number of silver skins although there are many ways to treat coffee beans, they can be classified into two common global treatments and two regional treatments. The universal treatment methods are washing and solarization. These two treatments are the most widely used, including anaerobic washing and barrel fermentation after washing.

Insolation also includes anaerobic solarization, slow solarization, cocoa solarization and so on. These treatments are essentially water washing or solarization, and still retain the characteristics of essential treatment in the appearance of beans.

The two regional treatments refer to the wet planing in Indonesia, honey treatment in Central and South America, and half-sun treatment, which are all developed in accordance with local conditions, so it can basically be judged that this coffee bean has the characteristics of these treatments. you can infer the origin of the coffee bean.

Wet planing can be regarded as a special washing treatment. The difference between wet planing and water washing is that when it is half dry, the sheepskin is hung up to speed up the drying speed. At the same time, it is also easy to burst the bean body and form a "sheep's hoof" shape. However, with the progress of wet planing technology in recent years, sheep's hoof beans have become less and less.

Honey treatment and half-sun treatment are between sun exposure and water washing. The difference between these two ways is that there is no water contact in the whole process of honey treatment, while half-sun is soaked in water after peeling off the pericarp. From the point of view of silver skin residue, except for raisin honey treatment and black honey treatment, other honey treatment and half-sun treatment are more like washing treatment. After foreplay, let's get to the point. in general, in cooked beans, the silver skin of sun-treated coffee beans is less, the silver skin of washed coffee beans is more, and there is a white line in the seams of beans, which is the remaining silver skin. So observe whether the coffee beans have a white line can roughly determine whether it belongs to the sun or washing. Sun, raisin honey treatment, black honey treatment of these coffee beans after baking silver skin off relatively clean, so the bean seam will not show white lines, grinding silver skin debris is also less.

But how to distinguish between the three, or look at the cooked beans first, the general sun-treated coffee beans will be more uniform in color, while honey-treated coffee beans are easy to remain sugar stains in the seams or both ends of the beans, and caramelization is more obvious after baking, that is to say, the color will be darker at the seams or at both ends. The aroma of raisin honey treatment is more obvious than that of black honey treatment.

The coffee beans with white lines in the seams can be preliminarily judged as washing treatment, in addition to Indonesia's wet planing method, Brazil's half-sun method (the two beans are relatively easy to distinguish), it is relatively small Costa Rican red honey, yellow honey treatment. Therefore, in addition to these three countries, seeing coffee beans with white lines can basically be judged to be washed.

Almost 90% of coffee bean treatments can be distinguished by this technique. -the difference between tasting and treatment, except for some wet planing and half-sun methods that do not need to be judged according to local conditions, the main purpose of tasting is to distinguish coffee beans from places where they are treated by sun and water at the same time. Flavor is different from appearance, it is difficult to understand only from other people's words, it must be tasted and compared in person before it can be imprinted into the mind. There are obvious differences in flavor between sun-treated and water-washed coffee beans from the same producing area, and the inherent flavor characteristics remain unchanged. For example, the producing area of Ye Jia Xuefei will be described as citrus, lemon, jasmine, honey, green tea and so on. Sun-treated coffee beans perform better in layering and sweetness, with citrus notes, sweeter berries and fermented aromas. Washing treatment focuses on fresh and clean flavor characteristics, drinking with citrus tone, with jasmine aroma and green tea aftertaste, the overall acidity will be more obvious. We can also simplify the understanding that in the range between sun washing and sun washing, the sweetness of drinking in the sun will be more obvious, and the layers will be rich and the flavor of fermentation will be obvious; washing and drinking will be relatively clear, clean, soft and light.

Apart from understanding the difference between solarization and washing, some of the remaining treatments are easy to understand. for example, anaerobic treatment is also suitable, and the flavor of anaerobic solarization is richer than that of anaerobic washing. In other words, if it is not handled well, the taste will be more mixed. So at present, anaerobic washing is more controllable than anaerobic solarization. Whether it is the anaerobic process or the barrel brewing process, they all want to produce some surprising flavor through artificial control. So we drink some very specific flavors are anaerobic (enzyme) treatment process, but the front street is to say that not all anaerobic coffee bean flavor is so exaggerated and obvious, this is only the result of the characteristics that most processors want to highlight. There are also anaerobic fermentation treatments like Arida Manor, which ferment a more pleasant flavor on the basis of retaining the rose summer flavor, but not too much exaggeration. Anaerobic treatment is only a process, and the final flavor performance depends on the purpose and technology of the processor.