The treatment of raw coffee beans common sense of fine coffee beans
After the coffee fruit is picked, the coffee bean must be stripped out of the coffee fruit as soon as possible. There are generally the following ways to deal with it:
Water washing, that is, the coffee fruit is immediately picked when it turns red, the hard peel is removed by machine, the sticky berries are exposed, and then thrown into the pool to ferment. In about a day or two, the bacteria will eat most of the pulp attached to the seeds. The whole fermentation process needs to be monitored by the old master, if it goes too far, it will destroy the quality of coffee beans. After the berries are removed by fermentation, rinse the residual pulp attached to the seeds with clean water.
Then there is the drying process, it is best to lay the ground for sun drying, the flavor is better, but if it rains, it can also be dried by machine, and the temperature should be controlled well. Dry and then polish.
Photo: blue-green washed coffee and raw beans
Generally speaking, washed beans are bluish green, beautiful, and have a clear and bright sour taste. Guatemala, Colombia, Blue Mountains, Cana, Kenya, Java and Panama coffee beans are all washed beans. Washing is used in Latin America with the exception of Brazil.
This kind of treatment process requires more capital and energy investment, and the cost is higher, but it helps to ensure the quality of coffee beans and reduce the loss.
There is also a semi-washing method. The first step is the same as washing. The fruit is picked when it turns red, but it is not thrown into the fermentation pool. Instead, the pericarp is removed by a machine, the berries are spread on the ground, dried and then moistened, and the dried flesh is ground with a special machine to remove the seeds. Mantenin in Indonesia is mostly semi-washed. Brazil has also used semi-washing in recent years, which is the only country in the world that has both sun, water and semi-washing treatments.
Picture: half-washed coffee and raw beans
The rule of the sun is to take the red fruit to dry directly and then force peeling and shelling. In this way, beans often have defects and are not beautiful. Beans dried in the sun are often made of foreign bodies or stones. The flavor of the beans treated by this method is complex, with the taste of the sun, the fruit flavor is very strong, and the consistency is better than that of washing, but the appearance of beans is not good. General Brazilian beans as well as Manning and mocha are typical sun-treated beans.
Picture: sun-dried coffee and raw beans
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Reference Index of Coffee Bean grading Coffee Bean selection Kit
In fact, at present, there is no unified classification in the coffee industry, and each country of production is divided into different levels. For example, Brazil sets NO.2 as the highest level and Jamaica sets NO.1 as the highest level. For individuals, because people's preferences and taste are different, grading can not fully show the flavor of coffee, it is more about the quality of coffee, so the grade of coffee is not very good to me.
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Baking and mixing of high-quality coffee beans
When there are good coffee beans, the most important step to make them high-quality coffee is roasting and mixing. In general, raw beans have a pungent earthy smell, and after the correct baking, it will give off a strong aroma. In fact, raw beans contain 700 to 800 aromatic ingredients, which must be awakened by baking. First of all, the raw beans are roasted for more than 200 ℃ and the moisture begins to steam.
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