The latest processing method of green coffee beans introduces red wine making skills

In the championship, contestants must prepare four espresso, four cappuccinos and four creative coffees within 15 minutes, while Sasa Sestic's creative coffee drew on red wine production skills and won the hearts of the judges.

Carbon dioxide soaking is a method of fermenting grapes in sealed containers filled with carbon dioxide. Sasa, winner of the 2015 WBC World Barista Competition, used this fermentation method to make coffee, adding Shiraz Vioni grape juice from Canberra's Clonakilla winery.

Sasa discovered a rare coffee variety, Sudan Rume, in La Nubes, Colombia, so together with coffee owner Camilo Mesizalde, they invented a new way to treat raw beans-washing carbon dioxide soaking, and the results were surprising!

Sudan Rume washing carbon dioxide soaking coffee beans-Sasa Sestic and Camilo Merizalde world premiere!

So, what exactly is washing carbon dioxide immersion? Next, Mr. Chen of Chongqing Brista Coffee training School will introduce the processing method of raw coffee beans to the students, the carbon dioxide soaking process.

The processing method of raw coffee beans the four elements of carbon dioxide soaking treatment:

1. Shade system

The shade system can effectively block the sun, so that the coffee pulp can produce more sugar, making the final coffee more sweet and wonderful and shiny sour.

2. Stainless steel container

As soon as the coffee beans are picked, they are put into stainless steel containers for fermentation, instead of using traditional cement or ceramic tile containers, these traditional containers will absorb the flavor of the coffee beans rather than retain more of the coffee flavor in the coffee pulp. The flavor of coffee can be made purer by using stainless steel containers.

3. Carbon dioxide

The container in which the coffee beans are placed is then sealed and pressurized with carbon dioxide so that there is no oxygen in the container. By doing so, it ensures that the flavor and aroma of all the coffee are retained in the coffee, and the flavor of the coffee is more obvious.

4. Controllable environment

Finally, these containers of coffee beans are placed in a controlled environment to ensure that coffee beans with the same flavor can be replicated with each treatment. However, the traditional treatment methods are affected by weather, humidity and other factors, so it is difficult to ensure that the flavor of beans treated each time is consistent.