What are the advantages and disadvantages of coffee bean honey treatment? What is the honey treatment? Is it sweeter?

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Qianjie-brief introduction to the treatment of coffee honey

Miel, in Spanish, means "honey". Honey treatment (Miel Process) says that the end result of this process of making raw beans from coffee fruits is to make coffee coveted like sweet honey. Honey treatment, formerly known as "Pulp Natural", means sun drying with mucous membrane. After the outer skin of the coffee fruit is removed, there will be a layer of sticky jelly on the raw beans, which is different from washing it off with clean water, so it is less easy to dry in the sun. Therefore, it is necessary to strictly control and turn the whole process to avoid bad fermentation smell.

Before the coffee beans are roasted, the coating layer such as the skin and pulp of the coffee beans must be removed, and then the coffee beans are dried to a moisture content of about 11%. The two commonly used coffee treatment methods are washing and tanning. The water washing method is to soak the coffee fruit in water and rinse off the peel and pulp with water. The sun drying method is to dry the coffee fruit in the sun, and then use a machine to remove the skin and pulp, and so on. The honey treatment law combines these two methods. Now remove the pericarp and retain part of the pectin outside the coffee beans to dry.

Why is this method called honey treatment? Pectin is a sticky substance rich in sugar in coffee fruits, like honey. Honey-treated coffee beans, like its name, are famous for their sweetness.

White honey White Honey (keep 50% pulp)

The main difference between white honey treatment and yellow honey treatment is the distinction of drying thickness, which determines drying speed and drying uniformity, and then affects the sweetness and fermentation degree of coffee.

Advantages: the treatment between washing and sun-drying beans has an inclusive effect, which determines 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, as far as possible to make the whole batch of coffee beans have the same degree of honey treatment, in order to ensure coffee stability, honey treatment in order to maintain the level of defective proportion of boutique coffee beans, often cost more than washing treatment.

Knowledge expansion: honey treatment is a treatment between tanning and washing. It keeps the coffee clean by washing, and because it is dried with pulp pectin, it increases the sweetness of coffee and the sweetness of caramel.

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