What is the difference between the taste of sun-cured and washed coffee? Is Jade Manor Diamond Mountain better washed in water or sun? What are the differences between the flavor characteristics of washed coffee and sun-dried coffee? Which one is better i

If anyone has paid attention to the push of activities over the past two days, they should have noticed that the two shops on Qianjie in Qibao and Tianying have all installed newly washed Jade Manor·Diamond Mountain. Then some friends were very curious: "It's all diamond mountains. What's the difference between this washed treatment and the sun-treated treatment that was put on shelves before?

Then Qianjie saw backstage that some friends had such doubts and placed orders for sun-washed and water-washed Diamond Mountain to go home for comparison. So back to the question itself, what is the difference between washed and sun-treated coffee? So today, Qianjie will use the Qianjie Jade Estate Diamond Mountain on the bean list to answer these two questions for everyone! First of all, let's review the differences in the processing steps ~

Differences in processing process The process of sun treatment is quite simple! As Qianjie often mentions, it is the same way we dry peanuts. Conventional sun treatment is to send the harvested coffee fruits to a drying factory, and then directly spread them on the ground or on a drying bed for drying by sun. After the coffee has dried to a certain extent, it can be recycled, and then a sheller is used to remove the sheepskin layer surrounding the coffee beans, and the sun treatment is completed.

The water washing process is relatively cumbersome and requires several more steps than sun-drying. When the coffee fruits are harvested, they are first floated and the unripe fruits are screened out by soaking the coffee fruits in water. The selected coffee cherries will then be thrown into a peeler to remove the peel and pulp! After the removal is completed, the coffee beans with the pectin and sheepskin layers will be soaked in water to remove the pectin; after soaking for a certain period of time, the coffee beans will be transferred to another clean pool, and then use manual agitation to remove the pectin remaining on the surface of the coffee beans. After the removal is completed, the coffee beans with only the sheepskin layer will be moved to the sunning field for drying and drying. After drying to a certain extent, they can be recycled. Finally, the sheepskin layer of the coffee beans will be removed with a sheller and washed with water. The treatment is complete!

I believe that through the introduction in Qianjie above, you can find that washing treatment adds the step of removing the pectin from the peel and pulp before drying the coffee beans. By adding such a step, the drying time of coffee beans will be greatly shortened and the degree of fermentation will be greatly reduced, which is one of the reasons for the difference in taste between sun exposure and washing. So, what is the difference in the flavor of washed and sun-cured coffee beans? Next, let's compare the differences between the two different treatments by using Qianjie Jade Manor·Sunning/Washing Diamond Mountain in Qianjie's bean list! (On the left is the sun-dried diamond mountain, on the right is the washed diamond mountain)

Since the two are both traditional treatments and have the same degree of baking, the parameters used before this time are the same, and the brewing process is skipped directly. The parameters are as follows:

Brewing beans: Qianjie Jade Estate·Washed Diamond Hill/Qianjie Jade Estate·Sun-cured Diamond Hill Powder amount used: 15g Grinding degree: 10 scale of EK43, 80% sieving rate of No. 20 sieve, fine granulated sugar Grinding powder to water ratio: 1:15 Brewing water temperature: 92°C Brewing method: three-stage use filter cup: V60 Brewing time: 2 minutes

Qianjie Jade Estate·Sun-Sun Diamond Mountain: You can clearly taste the fruit aroma similar to citrus, persimmon, and berries on the front street at the entrance. The texture is as solid as honey, and the finish exudes the aroma of cocoa and fermentation. When the temperature drops slightly, the sweetness becomes more obvious. The overall comprehensive evaluation is that the aroma is outstanding, the layers are rich, and the taste is balanced. Qianjie Jade Estate·Washed Diamond Mountain: The first thing you taste at the entrance of Qianjie is fresh and bright acid like grapefruit and lemon. It has an elegant floral fragrance, a clean and smooth taste, and the ending is green tea and cocoa. aroma. The overall comprehensive evaluation is that it is sour and bright, clean in taste, and fresh in flavor, just like drinking another cup of very refreshing fruit green tea.

From the above comparison, I believe it is not difficult for you to see that there is a certain difference in the taste of Diamond Mountain when washed and sun-treated. Sun-cured Diamond Mountain will have richer layers and more balanced taste, while washed Diamond Mountain will have cleaner taste and fresher taste.

Why is there such a difference between sun exposure and washing? Since sun treatment will retain the peel, pulp, and pectin to wrap the coffee beans for drying, the overall drying time will be relatively long. During the drying process, the sugar in the pulp pectin will be fermented under the influence of sunshine, bringing richer flavor to the coffee. Then, because the drying time is longer, the overall fermentation degree of the coffee will be deeper. In addition to the complex and changeable fruit flavor, the coffee will also have a certain fermentation aroma.

Water washing treatment involves removing the peel, pulp, and pectin before drying the coffee beans, so the drying time is relatively short and the degree of fermentation will not be so deep. Because the fermentation degree is not deep, the coffee expresses more of the aroma of the beans itself and is cleaner. This is why people often say that the flavor of washed coffee is the basic flavor of a production area.

Then some friends may find that compared to the Diamond Mountain treated in the sun, the taste of washing seems to be more sour. Yes! But the main cause of caffeic acid is the degree of roasting. Although they are all medium and light baking, Qianjie will use a slightly lighter baking degree for washing Diamond Mountain compared to the sun, because this can better highlight its floral and fruity charm. The deeper the roasting degree of the coffee, the less sour the coffee will be. The lighter the roasting, the more sour it will be, so the washed Diamond Mountain will become a little sour. Even if the same baking curve is selected, sun-cured beans will have more complete caramelization reaction because more sugar is attached, and the baking degree will be deeper. So naturally, coffee will not taste so sour. Therefore, compared with the impact of processing, it is actually the degree of roasting of the coffee beans that determines the taste direction of coffee.

However, whether it is sun-cured or washed, the flavor of coffee has its own characteristics, so there is no distinction between better and worse, and there is no comparability at all. Which treatment is better mainly depends on the individual's taste. So, here comes the problem of Qianjie! In front of the screen, do you prefer washing or sun exposure?

- END -