What is the difference between wet planing coffee beans and semi-sun treatment coffee beans? What are the characteristics of wet planing coffee beans?

Wet planing coffee beans is a treatment of Indonesian coffee. Here is a brief introduction to the specific process of wet planing: the farmers first pick the ripe coffee fruit and put it in the sink to remove sundries and immature coffee fruit by flotation. Then use a peeling machine to remove the pulp and peel, retain the endocarp and pectin, and decompose the pectin after brief fermentation. The washed raw coffee beans are dried so that the water content of the raw coffee beans is reduced to 20% Mel 24%. Then the endocarp is removed by the machine, and the coffee beans without endocarp are dried again to reduce their water content to about 12-13%, and the treatment is completed.

Half-sun treatment is commonly used in Brazil.

1. First put the coffee fruit into a large water tank, remove the floating fruit, and then put the sunken fruit into the pulp sieving machine to remove the pulp. To better remove the immature fruit, it is more important to let the coffee beans dry in the sun no longer with pulp, but only wrapped in a layer of pectin, which is more helpful to control the subsequent fermentation process.

two。 After the peel and pulp of the fruit is removed, you can see the yellow pectin, and the coffee fruit with pectin will be exposed to the sun (after the pulp of the coffee bean is removed, there will be a layer of sticky jelly called pectin. )

3. The water content of dried beans reached 10.5% Murray 12% to be shelled.

4. Finally, polishing and polishing are carried out before the beans are bagged and exported.

"horseshoe beans" caused by wet planing in Indonesia

Wet planing will cause "defects" in coffee beans. This is because when wet planing is used to remove parchment, the water content of coffee is still as high as 20-24%. In general, the water content of coffee is reduced to 10-12% before shelling. In the "semi-dry" state, parchment will adhere to the surface of raw beans, removing parchment is more difficult than "fully dry", and the shelling process requires more friction.

But on the other hand, "semi-dry" raw coffee beans are very fragile at this time, far less hard than "fully dry" raw beans, so beans are more likely to be squeezed and form a small gap.