Various practices used in the manufacturing process of raw coffee beans.

I believe that when you browse the menu of individual coffee in the cafe on weekdays

Often see "washing", "sun", "honey treatment" and so on about the "treatment method" description.

What on earth is "treatment"?

"Process" refers to the various practices used in the production process of raw coffee beans.

More specifically, it focuses on how to remove the exocarp and pulp of ripe coffee cherries.

The process of turning into only raw beans.

Red Catuai & Yellow Catuai ripe coffee berries of Incht Manor in the sun > peeled and shelled

In the earliest days, coffee was treated by the sun.

The process of insolation is relatively simple in the early days.

Send the whole cherry berry directly to the suntan.

After reaching the ideal dry humidity, peel and peel again.

This method is popular in Africa because of the lack of water resources.

Sun flavor: miscellaneous flavor and high sweetness

Metaphase: washing (Washed Process)

Process: picking bean in canal > breaking skin > fermentation > cleaning > (secondary infiltration) > drying

After the development of various technologies and the establishment and application of water resources and facilities

Nong people began the treatment of washing.

In the Central American region, which is rich in water resources, the water washing method is almost often used.

Washing flavor: obvious acid quality, clean and bright flavor

Washing process:

The first way: pick beans through water channels

Coffee berries flow through the water channel (much like the floating river in Mara Bay)

In this way, we can screen out light beans, leaves and worm-eaten beans, as well as overweight stones. Wait.

Second way: broken skin (De-pulp)

The third way: remove the pulp (fermentation) in the fermentation tank

Coffee berries after peeling, soaked in a fermentation tank

Wait for the pericarp, pulp and pectin to decompose after fermentation in the damp environment.

Fourth way: cleaning (clean)

Fifth way: drying (using a sun or dryer) (sun-dry or dry machine)

Daisy adds:

Currently found in some boutique estates in Guatemala

In the process of washing, if the raw coffee beans are washed and soaked in the sink again (after at least 12-24 hours), and then dry, the quality and flavor of the coffee will be greatly improved. As a result, this process is gradually being used, known as "secondary infiltration (soaking)".

In the Incht Manor, the scene of the second infiltration trough!

(waterproof camera! Foul!)

Photo source: http://instagram.com/p/i9lplLCnnV/

Later period: a hundred schools of thought contend

-Honey treatment (Honey Process)

Process: picking beans > breaking peel (removing part of the peel and pulp) > drying fermentation >

In order to combine the cleanliness of washing with the sweetness of the sun, a process called "honey treatment" is produced.

After the coffee berry is peeled (if part of the exocarp and pulp is removed), it is placed on an off-ground shed (or African shed) to wait for the pericarp to ferment. Sometimes it is covered with a cover of canvas or gauze to prevent the beans from being overexposed during long-term fermentation.

XD of Daisy's hand-painted African shed

Beans treated with honey can be said to combine the characteristics of sun exposure and water washing.

The flavor is cleaner than that of sun-dried beans, and the appearance of beans is more symmetrical, but it can still show the bright acidity of coffee.

Duoer small supplement: even if it is honey treatment, the treatment process in different places is also very different. There are Heavy Honey, Red Honey with heavy fermentation degree, and Light Honey, Yellow Honey with slight fermentation degree. . The flavor and the difficulty of the production process are also different!

The above is the note sharing of coffee bean treatment! ( ~ Sorry it took a long time, XD)

But to remind coffee lovers ~

There is no direct difference between the advantages and disadvantages of different treatment methods.

Still need to know what kind of treatment the producing area and the manor are good at, and what is everyone's preference for coffee flavor, to taste each cup of coffee carefully!

By dole 2014. March. eleven

PS1.

This hand-made lesson notes share articles, a series of articles quote GaBee. Mr. Lim Dong-Won 's handouts,

Oral materials, GaBee. Official information, as well as notes and materials collated by Duoer.

Please indicate the source before reference or citation. Thank you!

PS2.

Note is incomplete, wrong, unclear, please do not hesitate to correct!

If you have any place for discussion, you are welcome to leave a message.

Author: Wu Xiaoling Eleanor Wu

Like coffee, like photography, like travel, like writing, like laughing, like to meet new people.

He has traveled to 17 countries and 72 cities, striving to become a cafe traveler.

Because I like coffee too much, I resolutely quit my high-tech job and flew to New York to pursue the dream of hot-blooded coffee.

Pushed open the door to the smell of coffee nearly a hundred times and visited 50 different cafes!

After returning to Taiwan, he continued to plow deeply in the coffee industry in silence.

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