There are several flavors of boutique coffee. How does the flavor of coffee come from? how does the treatment affect it?

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The flavor of coffee comes from the following aspects: origin, variety of coffee beans, treatment and roasting. In this article, we will show you how different treatments of raw coffee beans affect the flavor of coffee. Boutique coffee has a variety of flavors, including flower, fruit, caramel, cream, chocolate and so on. I suggest that interested friends can refer to the coffee flavor wheel.

Every cup of coffee you drink today is made from coffee beans. Coffee beans are actually seeds wrapped in plant fruits. Fresh coffee fruit is also called Coffee Cherry because it looks like a cherry. Remove the skin and pulp of the fresh fruit and get the coffee beans we use.

The so-called coffee treatment is the step before the ripe coffee fruit is actually picked under the tree and put into the warehouse ready to be delivered to the raw bean trader. The most common treatments are "washing", "tanning" and "honey treatment".

The steps of water washing include: removing floating beans in water, removing exocarp and pulp through sheller, putting pectin (mucous membrane) in fermentation tank, fermenting pectin (mucous membrane) with microorganisms until decomposition-> washing coffee beans, drying them or using a dryer to reduce moisture to about 12% (when raw beans are still wrapped in parchment)-> shelled and bagged.

The steps of sun treatment include: drying the fruit on the drying ground or on the African bed frame (African Bed), depending on the local climate for 2 to 4 weeks, constantly turning the fruit to prevent mildew and evenly fermenting the fruit-> separating the exocarp, pulp and coffee beans in the sheller, removing pectin, parchment paper shell (seed shell)-> bagging.

To put it simply, most high-quality coffee beans are treated by washing. The coffee beans treated with water will have obvious acidity and clean flavor. In contrast, the sun treatment will drink more layers, generally speaking, the sweetness is higher than the water washing method, and has obvious ripe fruit and fermented flavor. However, the tanning treatment is greatly affected by the treatment environment and process level, so the quality is uneven. Once the fermentation flavor is not played well, it will be transformed into stink, rotten milk, mildew and so on, which needs more strict monitoring.

Honey treatment: because of this wonderful name, it is often thought that coffee beans are soaked in sugar water or honey. Honey treatment is a new popular treatment in recent years, which was first implemented in Costa Rica. It is generally believed that honey treatment is a treatment between washing and sunlight, which preserves the pectin (mucous membrane) on the surface of coffee beans to varying degrees when peeling off the flesh, so it is named honey treatment because the beans will be sticky, like honey.

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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