Coffee honey treatment is the pectin of coffee beans. The process of coffee honey treatment should be turned over properly.

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Introduction to Qianjie-honey treatment method

1. Skin / pulp: two coffee seeds are surrounded by the outermost pericarp. Except for sun-or all-natural sun-treated coffee, the outermost peel is disposed of within hours of harvest. As edible fruit, we can also call this layer of peel pulp. In the case of coffee, this peel is mostly used as a by-product.

two。 Pectin: the pectin that tightly wraps the coffee fruit inside the pericarp, and the gelatinous substance surrounds two seeds. Because it is rich in gum and sugar, it is sometimes called honey.

3. Endocarp: after pectin, there is a layer of cell membrane to protect two coffee beans. Endocarp in the sun, the appearance and texture are similar to Kraft paper, also known as "Kraft paper".

4. Silver film: the inner pericarp goes further, and there is a thinner film that wraps the seeds. This film is called silver film because it has a slightly silver luster. This silver film will be removed during baking.

5. Coffee beans: each fruit contains 2 coffee beans (except for a single bean in a pod, the fruit of this kind of coffee contains only one coffee bean). Coffee beans can be roasted after drying and processing.

Because the surface mucosa of coffee beans is extremely slippery and the sugar content is extremely high, it is often called "honey". In the process of honey treatment, coffee will leave some or all of the "honey" when it is dried. After the coffee fruit is picked, graded and peeled, it is placed on a drying bed to dry.

Because the drying time of the mucous membrane is very short, coffee beans hardly ferment during the drying process. The acidity of coffee beans processed by this method is slightly higher than that of natural washing, but much lower than that of natural washing and natural sun processing.

[differences in the treatment of yellow, red and black honey]

To put it simply, honey treatment is the way to treat the coffee with pectin and endocarp after the peel and flesh are removed. The key to distinguish between different honey treatments lies in the choice of the remaining pectin.

Yellow honey: about 40% of the pectin is removed; the drying method requires the most direct heat absorption, receives the most light drying, and lasts for about 8 days to reach a stable water content. In general, the drying time of coffee depends on the local climate, temperature and humidity.

Red honey: about 25% of the pectin is removed; it takes longer to dry than yellow honey, and reduces direct exposure to sunlight, even in shading sheds, lasting about 12 days.

Black honey: hardly remove pectin; dry for the longest time, lasting at least 2 weeks, with a cover to avoid too strong sunlight, prevent drying too fast, and make sugar conversion more fully. The process of treating raw coffee beans with color honey is the most complex, and the labor cost is the highest, so the price is the most expensive.

Knowledge: coffee beans are the fruits of coffee trees, which belong to perennial evergreen shrubs or small trees of Rubiaceae.

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