Introduction to the advantages and disadvantages of washing coffee beans what are the flavor and taste characteristics of coffee beans washed by Ethiopia?

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Introduction of Qianjie-Coffee washing method

Washing method

First remove the coffee berry peel, remove the pectin by fermentation or mechanical principle, and rinse the pectin softened by fermentation with a lot of water, and then mechanically dry the coffee beans with sheepskin for 1-2 days or in the sun (3-16 days).

1. Choose beans: put the harvested fruit in the water tank, when the ripe fruit will sink, while the unripe and overripe fruit will float up and can be removed.

2. Remove the pulp: use a machine to remove the skin and pulp, leaving only the coffee beans wrapped in the endocarp. At this time, there is a layer of mucous membrane on the outside of the beans, and the process of washing is to wash this layer of mucous membrane.

3, hair alcohol: the adhesion of the mucosa is very strong, and it is not easy to remove. It must be placed in the slot for about 18-36 hours to make it alcohol and decompose the mucosa. There are two methods of fermentation, namely wet hair alcohol and dry hair alcohol, as the name implies, the former adds water, the latter does not add water. In the process of producing alcohol, the seeds and internal pulp will produce special changes, which is one of the steps that most affect the flavor of coffee. Some farms add hot water or alkanolins to speed up the production of alcohol, which has a negative impact on quality and is not popular with boutique coffee lovers.

4. Washing: farms that use the washing method must build washing ponds and be able to introduce an endless supply of live water. During the treatment, the finished beans are put into the pool and passed back and forth, using the friction of beans and the power of running water to wash the coffee beans until smooth and clean.

5, dry: after washing, at this time, the coffee beans are still wrapped in the pericarp with a moisture content of 50%. They must be dried to reduce the moisture content to 12%, otherwise they will continue to be mellow, moldy and rotten. The better treatment is to use sunlight to dry, although it will take 1-3 weeks, but the flavor is very good and very popular. In addition, some places use machines to dry, greatly shorten the processing time, so that the flavor is not as good as the sun-dried coffee.

6. Shelling: dried beans can be stored in a warehouse or handed over to the factory for shelling to remove endocarp and silver film.

7, selection and grading: manual selection usually uses a transmission belt about 1 meter wide, and several female workers sitting on both sides pick out bad beans visually; some good farms are even selected several times until defective beans are not seen. Machine selection rules use computers to identify defective beans, followed by a grading process that divides coffee beans into several quality grades according to established standards. Good coffee enters the selected coffee market, while bad coffee flows into the commercial coffee market.

After the treatment of washed coffee, the special characteristics of coffee beans can be more highlighted. The number of bad beans can also be removed in large quantities during the washing process, so that the quality of coffee beans can be improved. Washing can make the coffee taste cleaner, tasteless and has charming fruit aromas. After washing, the color will be more turquoise or grayish green. The taste of washed coffee is clear, bright and free of miscellaneous flavor.

Knowledge: according to the retention of pectin, honey treatment is also divided into yellow honey, black honey and so on.

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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