The common processing methods of coffee what are the three major processing methods of coffee beans

Explanation of the nouns of raw coffee beans (post-processing method):

Solarization:

The earliest method used by human beings to remove the pulp of berries was mostly used in coffee-producing areas such as East Africa with poor water and electricity facilities. People spread the harvested coffee berries evenly on the ground, dry the flesh by the sun, and then peel off the dried pericarp through tools to obtain raw beans.

The raw beans obtained in this way are not easy to get a good price in early years because of their uneven water content, mottled appearance and poor appearance. In recent years, due to its high temperature and high concentration fermentation for a long time, resulting in a highly recognizable flavor, salted fish has become the darling of boutique coffee circles.

Washing method:

After farmers harvest the coffee berries, they pour them into the pool and bleach them with flowing water. The osmotic pressure causes the berry cells to burst, and then the pulp is brushed off with an electric brush. This is the preferred treatment for wealthy European and American investors, because it requires more start-up capital because of the need for water and electricity, but the mass production capacity of handling berries is also much better than that of tanning. And the color of the raw beans is uniform, the flavor is balanced and elegant, so most of the coffee beans in Central America in the early years were sold at a better price.

In recent years, being defeated by people's preference for individual flavor of solarization, the price of washed beans has gradually lost its competitiveness.

Honey treatment:

The rise of boutique coffee has led to soaring prices of sun beans in East Africa, and traditionally washing farms in Central America have developed weapons against it. The early practice is to wash the berries, reduce the brushing process to retain some pulp on the beans, and then take it to the sun. In recent years, there is also the practice of mechanical direct removal of part of the flesh and then the sun without washing. In this way, the flavor of raw beans is sweeter than that of washing, with the flavor of dried fruit fermentation, but not as wild as the sun method.

According to the pulp residue, the color produced after the sun is also different, so there are white honey, yellow honey, red honey, black honey and so on. In general, the darker the color, the closer the flavor characteristics to the sun, and the lighter the lighter the closer to the washing method.

Other treatment methods:

As the excellent development and control ability of the "flavor" of the treatment method is in line with the pursuit of today's boutique coffee lovers, attractors invest a lot of resources in the research of the treatment method.

Some of the factors affecting fermentation in the traditional treatment methods are controlled more carefully, some learn from the methodology of other fermented foods, and some operators find a new way to improve the "fermentation environment" and "fermentation medium". In recent years, there have been "anaerobic fermentation treatment", "K72 treatment" … . A variety of novel terms such as high-quality coffee attract the attention of boutique coffee lovers and employees, but it can not help but lead to the controversy of whether excessive artificial intervention in the flavor.