Coffee treatment method wet planing method is water washing treatment? What is the specific procedure of wet planing?

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Qianjie Coffee introduces the traditional washing method of coffee treatment in which fresh coffee cherries remove their pulp (Pulped) and leave them in a concrete pool to ferment overnight for acidification and pectin decomposition. Next, the raw beans with parchment are dried in the sun for about 20 days until they reach 11% moisture content. It can then be packaged, the parchment layer is stripped, coffee is graded by density and size, and exported by hand.

Raw beans in the parchment layer, continuous "washed" infiltration. The raw beans protected by parchment are placed in a relatively clean environment, which can stabilize moisture, ease temperature fluctuations during the day and night, and reduce the effects of direct sunlight.

In washing treatment, raw beans in this state are usually dried to 11% moisture content. Raw beans will become known as dry raw beans, and thin parchment can be easily removed.

What kind of treatment is the wet planing method? What is the specific procedure?

Wet planing, also known as wet shelling (Wet Hulling), also known as Giling Basah in the local language, is a traditional Indonesian coffee treatment. Judging from the name alone, the wet planing method is very similar to the water washing method. however, the cup flavor of the two treatments is very different. The coffee treated by the wet planing method is usually mellow and strong, with a very distinct personality.

Because there is a considerable spatial gap between parchment shells and raw beans, farmers sell them to local recycling bins that buy wet sheepskin raw beans when the water content of raw beans reaches 35% for the first time. In the process of recycling bin acquisition, some are packed in separate bags and some are mixed, so that the humidity of raw beans may be different. Or due to incomplete fermentation form, or still adhere to the parchment layer of partial mucus, partially dry state. However, when collecting raw beans, the quality will not be assessed, and they will be mixed and bagged together.

When the parchment is sun-dried for 2-3 days and the water content is 20-24%, it is processed by a specially made wet grinding machine. This machine uses a lot of friction to tear open the parchment layer clinging to the raw bean. At this stage, white or green mucus usually flows out of it. Due to long-term mucus soaking and humid environment, the raw bean is very soft, white, swollen and gray-green. After friction mixing, it is easy to be crushed or crushed, especially at both ends, forming a small gap. Causes horseshoe or bauhinia (locally known as kuku kambing).

Before export, the peeled raw beans are placed directly on the patio, tarpaulin or road to dry. The raw beans without parchment dry quickly and eventually dry to 12-13%, when the raw beans are dark green or blue-gray. Then bag the raw beans and prepare them for export.

Without the protection of parchment, raw beans are directly exposed to the environment and may be affected by environmental molds, yeasts and bacteria. When directly exposed to the sun, the water evaporates quickly, causing the beans to dry unevenly with spots (which may further lead to inconsistent baking levels of raw beans during baking). Excessive calories during peeling can also lead to the rapid aging of coffee, causing us to often taste woody and earthy taste in Sumatran coffee.