Japanese companies develop new coffee treatment methods, frozen aging treatment to improve aroma and taste
The key coffee confirmed that the number of raw coffee beans increased after the picked coffee cherries were aged on ice for 15 days, and their flavor and flavor were also improved by roasting them. The company announced at the National Ice temperature Research Conference that the company had developed a new processing technology called "critical post-harvest processing" that took advantage of this effect.
Ice aging technology expands the potential of food by storing it in a temperature region (ice temperature range) before it freezes. The new processing technology is carried out immediately after harvest and before the coffee beans are extracted. The technique increases the number of ingredients used as a source of flavor by aging at ice temperature in the cherry state.
Although global coffee consumption is growing, climate change caused by global warming is threatening coffee production and reducing coffee quality, but new processing technologies will be affected by the growing environment in the production areas. Instead, it is possible to improve the quality of coffee through postharvest processing.
The new technology, hosted by Kazuo Kawamata, senior managing director of the company, was announced at the National Ice temperature Research Conference held in Mizi City, Bird's Prefecture, the birthplace of ice temperature processing. "by using this technology, quality can be improved at an altitude of 200m," said the managing director of Chuan Yue. By using this technology in the production area, the added value of coffee has been increased, so I want to help increase my income. "
If you are not careful, the initially harvested coffee cherries will rot in a short period of time, so you need to perform a process called careful selection to remove the skin and flesh. Key Coffee focuses on the ice-temperature aging effect of cherries before selection, focusing on the Development Institute and has been studying for about three years on a directly managed farm in the Toraja area of Sulawesi, Indonesia.
As a result, the number of components in "sucrose", "organic acid" and "free amino acid" increased significantly, which are the flavor basis of green beans aged with coffee cherries under cold conditions. We have successfully proved that the aroma and flavor of roasted coffee have been improved, and named it the new coffee processing technology "key post-harvest processing".
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