Basic knowledge of coffee processing methods of raw coffee beans

There are friends in the group looking for the processing method of raw coffee beans. I help to send information about this problem. I hope it can help you! The processing methods of coffee include water washing, semi-washing and natural drying. Different processing methods are adopted according to different regions, climates, types of coffee beans and other factors. Coffee beans processed by different methods will also show different flavors.

The processing method is as follows: peel and most of the flesh are removed mechanically or manually. All processing methods need to be peeled. Fermentation: by fermentation to remove the mucus and film outside the core of the fruit, as the length of fermentation will affect the flavor of coffee, so each manufacturer has its own fermentation time. The biggest difference between semi-washing and water-washing is the difference in fermentation time, which is usually very short or even non-fermented, such as coffee beans in Sumatra. Coffee beans grown in Latin America and Africa are usually washed with water.

The natural drying method also has no fermentation process. Drying: according to the origin and season, different regions of coffee will use different drying methods. The use of outdoor drying will make the coffee beans have a "earth" or "dirt" flavor. Roasted coffee raw beans can release the special aroma of coffee through roasting. Each coffee bean contains its fragrance, sour taste, sweetness and bitterness. How to release it incisively and vividly depends on its baking heat, from the insipid raw beans to the mellow aftertaste in the cup. Roasting is a very important step for each coffee bean to outline its character and nurture its fragrance during its long journey.

Coffee beans are about 10 or 20 minutes long (inversely proportional to the temperature) and the temperature is as high as more than 200 degrees Celsius. In the process of dialogue with the hot dish, coffee beans undergo many chemical changes, giving off a first explosion, a second explosion, a sound like popcorn, and loss of moisture. From raw beans, light roasting, medium roasting to deep roasting, the water is released again and again, the weight is reduced, but the volume slowly expands, the color of the coffee beans deepens, the fragrant oil is gradually released, and the texture becomes crisp. In raw beans, there is a lot of chloric acid, which gradually disappears with the baking process, releasing familiar and pleasant fruit acids, such as acetic acid, citric acid and malic acid in wine. Baking is just right to present these beautiful sour taste in moderation.

Light baking (cinnamon baking) ── when the beans make the first light sound, the volume expands at the same time, and the color changes to a delicious cinnamon color. Acidity dominates the flavor of shallow roasted beans, texture and taste have not been brought into full play, generally used as canned coffee.

Medium-roasted (city-baked) ── coffee beans show an elegant brown color. This method of baking is also called city roast. Medium roasting can not only preserve the original flavor of coffee beans, but also moderately release aroma, so the blue mountains of Jamaica, Colombia, Brazil and other individual coffee, more choose this roasting method. At 20 minutes, the oil begins to surface, and the beans are burned into an oily dark brown, called full-city roast, when the sour, sweet and bitter taste of coffee reaches the perfect balance, and the character of coffee beans is clearly depicted.

Deep roasting (Italian baking to French roasting) the darker the color of ── coffee beans, the sweeter the flavor, when the oil has turned into caramel, bitter, endless aftertaste, the most suitable for the strong brewing of Italian Espresso, so it is also called Italian baking. Moderate roasting gives life to the coffee beans and turns them into intriguing sweetness and bitterness. People who are sensitive to caffeine might as well choose deep-roasted beans, because in the process of deep-roasting, caffeine will slowly escape, so the deeper the roasted beans, the lower the caffeine content, the caffeine content in a cup of Espresso is only half that of other medium-roasted coffee, the general Espresso coffee has less capacity, and the caffeine content is much higher if it is equal to the capacity of ordinary coffee.

From a commercial point of view, the deeper the roasted coffee beans, the higher the cost and the more special the taste. Light to moderate roasting causes about 10% of the coffee beans to lose 20% water, and deep roasting to French roasting loses 30% of the water and 40% of the water. 10 pounds of raw coffee beans tend to weigh about 7 pounds after being deeply roasted. Such a high cost is often the reason for the quality of commercial coffee. In general, the more advanced Arabica coffee beans are used and the deeper the roasting is (not the deeper the better), the higher the cost, the better the quality and taste. You can also learn the necessary information such as the type and roasting degree of coffee beans by the packaging of coffee beans. At present, the regions that consume the most coffee are Europe and North America. In Europe, most cafes use Italian roasting (Italian Roast) or concentrated roasting (Espresso Roast) coffee beans, Espresso is the symbol of Europe. In the United States and Canada, people prefer American coffee, a kind of coffee with Espresso and water. On the west coast of the United States, French Roast coffee is usually considered the deepest roasting of coffee beans, but on the east coast, Italian roasting is considered the deepest roasting of coffee beans.