There are three common methods of coffee treatment: sun exposure, washing, and honey treatment.

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What are the common ways to handle coffee? Qianjie Coffee introduces three classic treatments: sun exposure, washing and honey treatment.

Sun treatment

After removing the floating beans, lay the coffee cherries in the sun for 2-3 weeks, during which the coffee cherries need to be turned several times a day. The water content of the coffee cherries after the sun is 10%. 14%.

After the sun is set, the coffee cherries will become dry and hard, and then put them into the machine to remove the peel, pulp and parchment of the coffee beans.

Excellent: the process is simple and the cost is low (especially in water-deficient producing areas). Under the premise of proper treatment, alcohol has better thickness and sweetness, and most of them have ripe fruit flavor or wine flavor.

Bad: strong dependence on the weather, the degree of dryness is difficult to control. In the sun process, it is easy to mix with miscellaneous odors, at the same time, because the pulp has not been removed, it is prone to mildew and lack of stability.

two。 Honey treatment method

Put the selected coffee cherries into the peeling machine and remove the peel and part of the pulp.

Put the raw coffee beans with part of the pulp and pectin on the drying ground to dry, so that their moisture content is reduced to about 12%. Finally, remove the parchment of raw coffee beans.

Excellent: honey treatment can be said to be an upgraded version of the sun-tanning method, because the pulp is removed first, mildew is avoided.

In addition, there is no need to clean the pulp residue on the coffee beans, which also reduces the cost of water treatment.

In terms of taste, as the raw coffee beans are dried in the form of pectin, the coffee beans absorb the sugar in the pectin, greatly improving the sweetness of the coffee.

Bad: the steps are tedious and the cost is high.

3. Washing treatment method

Put it in water and let it ferment (about 24 hours). After fermentation, the raw coffee beans with parchment are washed in a flow tank to remove the pulp and pectin.

After washing, dry the coffee beans or dry the coffee beans with the help of a dryer to reduce the moisture content to about 12%. Finally, remove the parchment of raw coffee beans.

Excellent: due to washing, the quality of coffee is more stable.

Bad: the steps are tedious, need to use a lot of water for cleaning, the cost is relatively high.