The water washing method of coffee treatment? Washed coffee tastes better? What do you need for washing?

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Street coffee introduces the method of coffee treatment. Coffee growers will first pick coffee cherries from the trees and then pour them into a pool filled with water. Due to the different density caused by the maturity of coffee cherries, overripe and immature coffee cherries and some branches and leaves will float on the surface. Coffee cherries ripe enough will sink to the bottom of the water. Naturally, some of the coffee cherries that passed the first level were screened out in this way.

In the process of washing, the peel and pulp of the fruit are treated with a special desizing machine and the coffee beans are peeled off. The coffee beans then enter the fermentation tank for fermentation treatment so that the mucous membrane is no longer sticky. The sugars in the mucous membrane are decomposed during fermentation. Depending on the fermentation method, the fermentation time is usually 12 hours to 6 days (some growers use the watering system to ferment coffee beans. This method is called the Kenyan washing method (Kenyan method) and usually lasts for several days). It is extremely important to decide when to stop fermentation. Once the coffee is overfermented, the taste of the coffee will become too sour. Once the sticky material in the mucous membrane is decomposed, it will be washed down with a lot of water. (the waste water from the raw bean treatment process is considered to be the source of pollution in the coffee industry. Today, advanced technologies are being developed in many areas to recycle and filter the waste water produced by this process. Water shampoo was born in the 19th century, also known as "wet processing".

A tightly controlled fermentation process increases the acidity of the coffee and is reflected in the final taste of the coffee. But as long as the coffee is washed immediately after the fermentation process, the taste of the coffee can be improved and has a bright sour taste.