What are the three major variables affecting coffee treatment? the relationship between coffee fermentation and coffee treatment

In the coffee industry, what we know most is probably the treatment of coffee, such as washing, tanning and honey treatment. These three traditional coffee treatments are familiar to editors.

However, it is rare to say that these treatments will be affected by other factors. Qianjie is going to talk about these three major factors that affect coffee processing.

I. Fruit quality

Good coffee fruit (cherry) is the mother of coffee quality, if the quality of coffee fruit is not good, picking immature or overripe fruit, then the treatment method is in vain, no matter how meticulous or all kinds of care, there will be bad miscellaneous feeling, astringency and even negative taste in flavor. For example, the smell of grass, cardboard, rotten fruit or irritating odor, most coffee pickers around the world calculate their daily income on the basis of the "amount" of coffee fruit picked, rather than on the quality of the harvest.

Therefore, workers will not only pick ripe fruit, so harvesting fruit, that is, the first level of fruit quality is particularly important.

Second, fermentation control

The traditional washing method requires a large amount of water. This treatment mode is called water washing or wet treatment, and the water washing method requires water at the following stages. These include:

The first stage of harvesting coffee cherries

In the second stage, the pericarp is removed and then the water flow is used for the initial stage classification.

In the third stage, the peeled fruit is fermented in the fermentation tank.

The completion of the fourth stage of fermentation and the washing of different stages after that

The main purpose of water washing is to remove the sticky layer still attached to the hard shell by fermentation before drying or drying.

The length of fermentation time depends on the region, the ambient temperature and the change of the fermentation tank. If the fermentation is short, the fermentation may be completed overnight, and the longer fermentation can be up to 36 hours. Solarization, Brazilian PN or honey treatment also need to control fermentation.

The method of tanning is to dry the whole fruit directly. The honey treatment method is to retain the sticky layer, but the sun and honey treatments still have to deal with the fruit and the fermentation changes produced in the process of treatment and drying. The sugar and moisture in coffee fruit are very unstable in the process of treatment. the failed flavors of traditional tanning methods include pungent, inferior alcohol and rotten ripe fruit.

Deducting the bad part of the coffee fruit itself, in fact, many of them are the negative taste caused by improper "fermentation management" in the sun. Honey treatment is due to uncontrollable environmental humidity, or improper disposal at night or rain and dampness. These factors can lead to improper fermentation or even deterioration. Managing the fermentation process well, especially understanding the relationship between fermentation degree and flavor, is an important key to control the quality of raw beans.

III. Drying process

There are four key points in the management of drying process:

"drying time", "whether drying evenly", "temperature control of artificial drying method", "ventilation control pipe".

Insufficient drying will lead to excessive water activity, excessive drying will whiten the bean body, and the flavor will be greatly lost. Both excess and deficiency will directly affect the flavor, so the moisture content of the bean body is very important.

There are quite a lot of treatment modes derived from the three treatments, no matter which treatment is to bring the coffee out of the characteristics of this treatment. Understanding the different coffee treatments is more conducive to drinking each cup of coffee and seeing the so-called "God in the cup".