What steps are required for honey processing in Costa Rica? What steps need to be compared in coffee processing
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)
Honey treatment: remove the peel and pulp and retain some or all of the mucous membrane (honey)
Honey treatment is not simple, it takes a long time and must be handled carefully. that
3. There are more refined and personalized procedures and requirements for the drying or drying time and methods in the later stage.
First of all, coffee farmers should select ripe coffee cherries from the coffee tree, and then screen out the outer pulp, as mentioned earlier to retain the pectin layer outside the coffee beans. The pectin layer retains a high proportion of sugar and acid, which are the key to honey treatment.
The following steps are the most complex and exquisite part of honey treatment: exposure. The time must be mastered well, and the length of time is the key. If the exposure time is too short, it is impossible to convert the substance of the pectin layer into the coffee beans, and the time cannot be too long, and the action must be fast to avoid mildew beans caused by internal fermentation.
So how do you strike a balance? Put the beans on the sun scaffolding or cement floor and turn the beans several times per hour for the first few days until they reach the desired moisture content, a step that usually takes 6-10 hours. You need to turn it at least once a day for the next 6-8 days. It takes a lot of time, huh? The reason why honey treatment is so time-consuming is that beans absorb moisture from the air every night, so that it takes more time to expose themselves the next day.
When the coffee is exposed, it is almost as dry and roasted as any other treatment.
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What is the basis of Costa Rican honey treatment to carry out the grading of coffee raw beans after honey treatment?
The meaning of honey treatment in coffee workshop (Wechat official account cafe_style) comes from the sticky pectin layer of coffee beans before exposure, which feels as sticky as honey; when the coffee pulp is separated from coffee beans, the outer coated pectin layer becomes sticky by exposure, absorbing moisture from the air. Stariga growers will have roots.
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The water washing method of coffee treatment? Washed coffee tastes better? What do you need for washing?
Professional coffee knowledge exchange more coffee bean information please follow Coffee Workshop (Wechat official account cafe_style) Street Coffee to introduce the treatment of coffee. Coffee growers will first pick coffee cherries from the trees and then pour them into a pool filled with water. Coffee cherries have different densities due to different maturation, overripe and immature coffee cherries.
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