Brief introduction to the advantages of washing coffee beans with water introduction to the taste of El Salvador coffee beans

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

Brief introduction of El Salvador Olive Manor Coffee in Qianjie

The coffee cherry fruit picked from the tree has different maturity. The workers pour the coffee fruit into a large pool. The immature coffee fruit floats on the water because of its low density, while the ripe coffee fruit sinks to the bottom. The workers fish out the immature fruit and discard it. The rest of the coffee fruit is taken to the next stage.

Ripe coffee fruit is fed with the flow of water into a machine that scrapes off most of the pulp, but there is still a small layer of pectin stuck to the raw bean shell. Washed coffee follows the principle of "no mistakes", strangling any factors that may affect the flavor of coffee in the cradle. For example, at this stage, the influence of coffee pulp on coffee flavor has been almost completely eliminated, ensuring the "cleanliness" of washed coffee. The undressed coffee beans follow the current into the canal and flow to their next station.

At this time, a small part of the gelatinous coffee beans on the surface, along with the already sticky water, flowed into another large pool. Pectin adhesion is strong, peeling machine can not be scraped off directly, at this time need stronger strength. Either put it in a fermentation tank and use the bacteria 'ability to decompose the gum to remove the pectin, or use a more powerful machine to brush off all the colloids on the surface of the raw coffee beans.

First, when it comes to fermentation, coffee farmers will pour the paste of coffee beans into the fermentation tank, then pour in water of the same quality as raw coffee beans, and let stand for 8 hours. The specific time depends on the temperature and humidity, cost, production area, habits and even mood and other factors. Fermentation alone, the most famous version of the magic change is the "two-stage" water washing fermentation method in most of Kenya's production areas. Fermentation usually ends at one time, but Kenyans put the coffee in the fermentation tank for 24 hours, then take it out, rinse it with clean water, wash off some organic products from the coffee surface, put it in the fermentation tank for 24 hours, and then wash it out.

Washed coffee is regarded as "high-grade" coffee because it excludes almost all factors that have a negative impact on coffee. Washing not only retains the original flavor of coffee, it also enhances the "brightness" of coffee, that is, acidity, as well as the special fruit aroma.

Finca Montes El Corozo

El Salvador Olive Manor

Manor: olive Tree Manor

Altitude: 1800-1950m

Variety: Kenya SL28

Treatment: washing

Grade: SHB

Harvest year: 2019

Suggested cooking method: hand flushing

Filter cup: V60

Water temperature: 88-90 ℃

Powder / water ratio: 1:15

Degree of grinding: BG 5R (Chinese standard No. 20 screen pass rate 58%), that is, medium fine grinding

Flushing and cooking technique: segmented extraction. Steam with 33 grams of water for 30 seconds, small water flow around the circle to 125 grams for sectional injection, water level drop is about to expose the powder bed, continue to inject water to 228 grams to stop water injection, such as water level drop is about to expose the powder bed to remove the filter cup, (steaming starts timing) extraction time is 1 million 39 percent 56 ".

Flavor: it smells of berries, with citrus, berries, lemons and a hint of vegetation at the end, and a nutty finish. The overall taste is clean and bright.

END