Water washing method for the primary processing of coffee beans

Washing is the most popular and widely used method of raw bean treatment at present, and most of the boutique coffee beans will choose the washing method. In South America, all countries except Brazil choose to wash raw beans.

Washing is the most scientific and technological method among all the treatment methods, and multiple screening is used to ensure the uniformity and stability of coffee bean quality. First of all, you still have to put the beans in the sink, then remove the floating beans, and put the beans that sink to the bottom of the trough into the pulp remover. The pulp remover can not only remove the pulp, but more importantly, it skillfully uses pressure to filter out immature beans thoroughly. The beans are then put into the fermentation tank for the most important washing and fermentation treatment. The purpose of washing fermentation is to remove pectin from beans, which takes about 16 to 32 hours to ferment. In the fermentation process will also produce a lot of acidic substances, the appropriate acetic acid can not only make coffee beans less moldy, but also increase the flavor of coffee. But overfermented beans can also be sour and astringent, turning into shoddy coffee.

The water content of water-washed coffee beans is generally about 16%, and the beans have better appearance, less miscellaneous flavor, clear taste and bright sour taste.