A brief introduction to the processing methods of coffee beans 2

The difference between washed coffee and dried coffee

Washing coffee processing schedule

In fact, the coffee produced by washing or drying has its own characteristics, and there is no question of which is better or worse. However, generally speaking, washed coffee has less impurities and defective beans, and the appearance of beans is cleaner, neat and of certain quality, so it is well received by Europe and the United States. But the appearance is not equal to the inside, washing does not necessarily represent delicacy, and the unique flavor and variety of some dry coffee can not be replaced by washing. Just like the factory's large-scale production of integrated products is good, but the unique manual design of small workshops is also favored by people.

Dry coffee processing schedule

For example, some people see Mocha in Yemen. Mattari coffee beans look small and uneven, so there are many defective beans, but they do not realize that their unique wine aroma can not be replaced by other coffee beans. Therefore, there is no absolute relationship between the quality of coffee beans and the method of refined processing.

Yemeni mocha. Mattari coffee beans

Fresh coffee beans are usually dark green, and we often call them "Green Bean". With the gradual loss of moisture, it gradually becomes shallow and yellowing and becomes old beans. Generally speaking, the raw beans with more water content are green or cyan, while those with less water content are brown or close to white. Washed beans have more water content than dry beans in appearance, so the color is darker green. As the silver skin attached to the surface of washed beans has been refined and removed, the surface of beans shows a special luster, while many dried beans are still coated after desquamation.

Washed beans are easy to have fermented taste after fermentation treatment, while dried beans are often mixed with many defective beans such as unripe beans or overripe beans. And Brazil's dried beans, in the drying process if too much moisture will be stained with iodine flavor, called iodine odor. For example, Rio de Janeiro exports a kind of "Rio" bean (Rio iodine), which is caused by excessive moisture and continuous fermentation of coffee fruit during drying. Coffee experts especially call this odor "Rioy".

When roasting coffee beans, as long as they are not roasted deeply, the central line of water-washed beans will still have a white silver skin, while the silver skin of dried beans will not be left after baking, and the difference between the two is clearly discernible during baking. The small residue of silver skin has little effect, but too much residue will make the coffee astringent.