What are the characteristics of washed coffee beans? how to make washed coffee to highlight the flavor?

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Every coffee producer needs to understand several factors that affect coffee quality, namely, manor management, raw bean treatment after coffee harvest, coffee roasting, and coffee brewing. Each of these four stages will affect the quality of coffee.

Coffee producers may not specialize in coffee roasting or accurately brew coffee, but they can not ignore the management of coffee estates, let alone ignore the processing and production of coffee fruits after harvest. Only by using proper post-processing is it possible to make a good coffee that is satisfactory.

When the exocarp is peeled off, the producer is expected to shorten the drying time and reduce the mildew and other bad odors caused by damp rain in the sun process. But did not expect that the layer of colloid in the pericarp is more difficult to deal with. Therefore, I think of the method of removing gelatinous bodies with water, because gelatinous bodies are mainly composed of pectin and sugar and are easily dissolved in water. After removing the gelatin, the coffee beans are easy to dry and clean and easy to operate.

Therefore, in the early stage, it was thought that the purpose of fermentation was to remove colloid. After removing the colloid, the coffee beans are easy to dry and shorten the production time, resulting in a relatively large increase in production capacity. As a result, there are many super-large washing treatment plants, which also turn the post-processing into a kind of professional technology and equipment that producers can not touch. In order to increase production capacity, in order to shorten the technological process, resulting in a lot of biological or chemical additives degumming method, combined with the application of drying machinery and equipment. The focus of this process is only on the mass production of raw coffee beans. Most producers retreated to the role of coffee fruit supply and did not have the opportunity to participate in post-processing.

However, a large number of washed raw beans are produced, which relatively produces a large amount of waste water. The waste water discharged from coffee washing and treatment plants seriously pollutes streams in important coffee producing areas.

In recent years, as the coffee consumer market is tired of the mediocre quality of large-scale production of washed beans, there is a growing demand for the improvement of coffee quality. Coffee quality improvement has become an important topic in various international discussions. in various resolutions, there are often plans to eliminate inferior varieties, to upgrade high-quality coffee varieties, and to improve the treatment of raw coffee beans to improve coffee quality. With the proposal and completion of the definition of fine coffee specialty coffee, the selection of coffee has been paid attention to, and a variety of exquisite processing methods have been gradually formed.

Cooking suggestion

The water temperature is 91 ℃, the grinding degree is BG 5R, the ratio of powder to water is 1:15. 30 grams of water is steamed for 30 seconds, small water is slowly injected to 120 grams, when the water level is about to be exposed, the powder bed is injected again to 225 grams to stop water injection, and when the water level is about to be exposed, remove the filter cup when the water level is about to expose the powder bed, and the extraction time (steaming starts) is 2 minutes 39 percent 03 ".

Flavor: the entrance has the flavor of jasmine, citrus, green tea and sugar. The taste is clear and clean, and it feels refreshing.

END