The process of coffee and soybean honey treatment is so difficult. Is honey sweet?

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Qianjie-brief introduction to the treatment of coffee honey

Honey-treated coffee, honey-like treatment, what a beautiful coffee term! This simple description can move people (after all, most people like honey). In fact, honey-treated coffee has become more and more popular among consumers recently. There is no better description than "honey treatment" for this coffee processing: during drying, coffee beans are still accompanied by golden, sticky, sugary coffee pectin. In the process of washing, these pectin should be completely removed.

The first step of all treatment methods is to simply screen the floating beans and clean the surface layer. Honey treatment needs to complete this step more accurately, like the sun treatment, it has a greater chance of mildew and infection. If each link can be accurately controlled, the proportion of defective beans will be effectively reduced.

Stirring the coffee beans over and over again can more accurately stir up all the defective and defective coffee cherries. Remove the outer pulp and peel of coffee. The second step is to put the coffee cherries after removing the floating beans into the de-fruit machine and retain the complete pectin as much as possible. At this time is the most important feature of honey treatment, by retaining the oligopectin layer to determine the degree of honey treatment (white honey, yellow honey, red honey, black honey), pectin more → pectin less = black honey → white honey.

Pectin layer is rich in sweetness and flavor, which can determine the tonality and taste of this batch of honey treatment. The coffee beans that determine the degree of honey are exposed to the sun in a dry place with little vegetation, because the pectin with sweet taste and aroma is easy to attract animals and insects to stay and eat, so it is necessary to stir the coffee beans several times a day to reduce the possibility of coffee beans being contaminated. The amount of exposure time depends on the thickness of the pectin layer, which is mainly based on the reference point of water content below 11%.

The fourth step, the length of exposure time, according to the thickness of the pectin layer, and finally take the coffee bean water content of less than 12% as the reference point, and then store it.

Advantages:

The treatment between washing and sun-drying beans has an inclusive effect, determining the cleanliness, acidity and sweetness of coffee according to the degree of honey, and honey treatment often gives coffee beans a hint of honey aroma and strong sour flavor, but it also retains the mellow feeling of coffee.

Disadvantages:

This treatment requires quite accurate process management, so that the whole batch of coffee beans have the same degree of honey treatment as far as possible in order to ensure coffee stability. Honey treatment is often more expensive than washing treatment in order to maintain the level of defective ratio of fine coffee beans.

Knowledge expansion: Sumatra wet peeling treatment can not only adapt to the rainy season, but also has a unique soil flavor, herbal flavor, mellow and less sour taste.

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

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