Coffee Common sense Coffee processing methods and Flavor advantages and disadvantages of Coffee beans

The coffee beans we are familiar with are all cooked coffee beans, that is, roasted coffee beans. Different roasting processes can add different flavors to coffee beans. Perhaps few coffee lovers know the processing methods of raw coffee beans. Today, the editor will explain the processing methods and flavor advantages and disadvantages of raw coffee beans.

The harvested coffee fruit must enter the treatment program immediately, otherwise it will begin to ferment, making the coffee beans have a bad smell. Generally speaking, the processing methods of raw coffee beans are roughly divided into two kinds: one is "washing method" and the other is "drying method".

First, washing method: the treatment of washed coffee beans originated in Colombia, washing requires the use of special machinery and equipment and adequate water sources. When properly treated, the special characteristics of coffee beans can be more highlighted. In addition, the number of bad beans can also be removed in the washing process, so that the quality of coffee beans can be improved. The procedure of washing coffee is widely used in Central and South American countries.

The picture shows that raw coffee beans are processed by washing.

The raw coffee beans treated by water washing will have distinct acidity and consistent flavor. in the process of washing, the pulp is immediately separated from the raw beans instead of drying them. The steps are as follows:

1. Selection: put the fruit in the sink and let stand for about 24 hours. Mature and immature are classified by sinking and floating respectively because of the difference in density.

two。 Remove the pulp: the coffee fruit enters the pulp removal machine by water, the coffee beans and pulp are separated and spit out from two different outlets, and the pulp and skin floating on the surface are taken away by the water.

3. Fermentation: coffee beans are stored in a fermentation tank for about a day to ferment and peel off the remaining pulp, which, by the way, dissolves the slime on the surface of the coffee beans.

4. Washing: fully wash in the washing field.

5. Drying: dry for several days, when the sun can be delayed for a few days even if it is rainy.

As the water washing method can maintain more flavor of coffee beans, most of the high-quality coffee beans are treated by water washing, so coffee friends can pay attention to its treatment methods when buying single coffee beans, preferably by washing, so it is possible to keep the original taste. Note that the color of washed coffee beans will be more turquoise or grayish green. This helps us to distinguish when buying raw coffee beans.

two。 Drying method: the acidity of coffee treated by drying method is low, and there are many changes in flavor. So dried raw coffee beans are commonly used in blending coffee (how to mix coffee beans). The specific processing flow is as follows:

1. Selection: use the same method as washing to separate ripe beans from immature beans.

2 drying: tile in the drying field for sun drying. It usually takes 1-2 weeks, and because it takes a long time, special attention must be paid to climate change. In addition, coffee beans must be raked regularly every day to prevent fermentation, and coffee beans can be dried evenly. The water content of dried secondary beans decreased to about 12%.

3. Shelling: the dried coffee beans are sent to the sheller to remove the shell.

At present, except for parts of Brazil and Ethiopia, the vast majority of Arabica species are treated by water washing, while only some parts of Indonesia are treated by water washing, and almost all others are treated by drying.