Introduction to the method of honey treatment of raw coffee beans
The so-called honey treatment (Miel Process in Spanish) is said to refer to the process of making raw beans by sun-drying with mucous membranes. After the outer pulp of the coffee bean is removed, there will be a layer of sticky jelly. The traditional method of washing is to wash it off with clean water, but because of the limitation of water resources in some high-altitude areas, there is this way of direct drying.
The honey treatment process is vulnerable to pollution and mildew, so it needs to be closely watched throughout the process, constantly turning, and speeding up drying, so as to avoid bad fermentation flavor. Its advantage is that it can best preserve the original sweet flavor of coffee ripe fruit, making the coffee show elegant black sugar flavor and drupe flavor, while the berry flavor also supports the basic aroma of red wine, which is considered to be a very elegant product. The popularity of honey-treated coffee beans is largely due to their sweet and thick characteristics, which are very suitable for Espresso production in cafes. In recent years, more and more coffee beans are called "Miel Process", and they have also become a favorite material for international coffee contestants.
Honey treatment, called Honey Process or Miel Process, is known as Honey Coffee. Coffee gardens in Costa Rica (Costa Rica), Panama (Panama) and Taiwan all use this method.
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Processing methods of Coffee beans in Coffee Encyclopedia
1. The processing method chosen by the processing method has a significant impact on the final price and quality of coffee. The first step in processing coffee beans is to dry them. There are two specific methods, the most whole-family processing method is called drying, which is used for unwashed coffee beans to produce lower-grade coffee beans, while the higher-quality coffee beans are processed by wet treatment, which is used for
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Quality Evaluation of Coffee Raw Bean
Each coffee producing country has its own grading method and quality evaluation standard. It can be roughly divided into the following categories: 1. The quality of high real estate coffee is better than that of low real estate in Central American countries. The altitude is about high, and the lower the relative temperature, the coffee fruit can take time to ripen. Fully ripe beans have good expansibility and are easy to bake. 2. Evaluation by sieve net
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