Why do you need coffee treatment? what is the flavor of coffee treated with failed honey?

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Why do you need coffee treatment?

Coffee treatment, to put it bluntly, is the method of "peeling and picking up beans".

Therefore, before we understand the effect of coffee treatment on coffee flavor, we need to know the structure of coffee fruit.

Coffee beans are the seeds of coffee cherries. Cut open coffee cherries, from the inside to the outside are peel, pulp and pectin, pectin has a hard shell called sheep skin, sheep skin is silver skin, silver skin is followed by seeds (coffee beans).

Therefore, the coffee treatment is to remove the peel, pulp and pectin layer of the coffee fruit, take out two coffee beans wrapped in sheep skin, and then dry them and grind off the sheep skin. However, coffee treatment is not a simple physical process, it involves a series of chemical reactions, time-consuming and labor-consuming, and can directly affect the flavor of the final cup.

Because, if you want to take out the coffee beans, you must conquer the transparent pectin attached to the sheep skin. This layer of pectin is rich in fructose, glucose and sucrose, but insoluble in water, it is easy to ferment spoilage and pollute coffee beans.

[honey treatment method]

The biggest difference between honey treatment and Brazilian semi-washing is that the former does not drip water, because be sure to choose flawless red fruit, pectin is sweet. The honey-treated pectin planer is more demanding, and the thickness of the pectin planing must be precisely controlled, just like the bean grinder.

If you only scrape off 20% of the pectin, that is, keep the thicker pectin, ferment the dry body, and dry it in the outdoor viaduct net, make sure that the shell bean becomes reddish brown, commonly known as [red honey]; if the pectin layer is scraped off more than 50%, that is, to retain the thinner pectin, carry out dry body fermentation, with shell beans yellowish brown, commonly known as [yellow honey].

Failed honey-treated coffee will have a strong defective sun flavor, similar to the rough sun-cured onion, durian, bean curd and, more seriously, alcohol potions. Normal honey-treated coffee has a mild sour taste. If it is sour enough to pout, it will also be a good product.

The first thing about honey treatment is freshness. If the manufacturing period is more than 10 months, the charming sweet aroma of fruit will be lost.

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