You must know the knowledge of raw coffee beans what is the difference between the methods of handling raw beans

Where did the coffee come from? The common coffee beans are coffee beans that can be brewed into coffee after being processed and roasted.

But many people may not know that coffee beans are the essence peeled off by layers of coffee fruit, that is, the seeds of coffee cherries (commonly known as coffee cherries because they look like cherries).

The third from the right is the ripeness that can be harvested. Overripe or overripe coffee fruits will affect the flavor of coffee. The third from the right is the ripeness that can be harvested. Overripe or overripe coffee fruits will affect the flavor of coffee.

Do you know which ripeness is the harvested coffee fruit?

There are three ways to treat coffee beans:

Dry Process/Natural Method:

In the oldest and most primitive treatment, the harvested coffee fruit is exposed to the sun for about two to four weeks, using the sun to separate the pulp from the seeds.

1. Harvest the ripe coffee fruit.

two。 Pick out impurities and shoddy coffee fruits that can be recognized by the naked eye.

3. Pour the coffee fruit into the sink and the immature fruit will float to the surface and pick out the floating fruit.

4. The average shop is exposed to the sun, and the moisture content decreases from 70% to about 10%.

5. Use a sheller to remove the shell of the exposed coffee fruit.

6. Bagging, done!

Advantages: the processing process is simple and does not require complex tools and equipment.

Disadvantages: need enough space to do exposure, high labor cost, need to often turn the fruit when exposure, so as to avoid mildew and decay. Sun intensity is difficult to control, exposure to the outside, there will be fallen leaves and other impurities.

Washing method:

The treatment, invented by the Dutch in the 18th century, often rains in some countries, so it relies on fermentation to remove the pectin layer.

1. Harvest the ripe coffee fruit.

two。 Pick out impurities and shoddy coffee fruits that can be recognized by the naked eye.

3. Pour the coffee fruit into the sink and the immature fruit will float to the surface and pick out the floating fruit.

4. Use a pulp screening machine to remove the exocarp and pulp.

5. The pectin-attached seeds were put into the fermentation tank and the pectin was dissolved by fermentation bacteria by biological treatment.

6. Put the beans into the sink and wash them for a second screening.

7. Reduce the water content of the fruit to 1014% by machine or in the sun.

8. Use a sheller to remove endocarp and silver peel.

9. Bagging, done!

Advantages: because the pulp is removed at the very beginning, there is no need to worry about mildew, and the overall quality is relatively stable.

Disadvantages: need to use a lot of water, the cost may be relatively high.

Honey treatment

1. Harvest the ripe coffee fruit.

two。 Pick out impurities and shoddy coffee fruits that can be recognized by the naked eye.

3. Pour the coffee fruit into the sink and the immature fruit will float to the surface and pick out the floating fruit.

4. Remove the exocarp and keep the pulp.

5. When the coffee with pulp is exposed to the sun, it needs to be stirred constantly to avoid mildew and reduce the water content to 10% to 14%.

6. Use a sheller to remove pulp, pectin and shell.

7. Bagging, done!

Advantages: do not need to use a lot of water, but also because of the initial removal of pulp, it is not easy to have mildew, the quality is more stable.

Disadvantages: the way of handling is the most complicated and laborious.

Sun beans with the sweet and sour feeling of tropical fruits, can retain the natural mellow coffee beans, rich flavor levels.

The fermentation process of washed beans is easy to control, and the sour flavor is clear!

Honey treatment has better flavor, low acidity and high sweetness.