The purification of coffee beans-the source and operation points of coffee semi-washing method are introduced in detail.

Semi-washing type is a mixture of drying type and water washing type, and it is also a compromise between the two. The practice is to wash the coffee beans in water, remove all the pulp of the coffee with a machine, dry it in the sun, and end it in use. What is different from the water washing refining method is that in this process, the coffee fruit is put into the fermentation tank, and the quality is more stable than the dry one. The Silado region of Brazil uses a semi-washing refining method.

At present, most coffee producing countries are gradually inclined to the water washing refining method, while the non-washing producing countries adopt the natural drying method according to their geographical environment and production needs. However, the non-washing refining method is regarded as the transitional method of the washing refining method. It is even considered that this is a production mode with a difference of one grade from the washing refining method. This is unfair and incorrect.

Washed coffee is highly appraised by Europe and the United States and other places, mostly because its impurities and defective beans are less, the appearance of beans is more competitive, we are misled that "washing is delicious", but the appearance is not equal to the inside! Washed coffee and non-washed coffee have their own advantages and disadvantages.

Some laymen will think that the mocha Matali coffee beans in Yemen look small and have a high percentage of defective beans, more than 40% of which are impurities and defective beans, but they do not know that the acidity of his unique wine can not be replaced by other coffee. So the conclusion that can be drawn is that there is no absolute relationship between the quality of coffee beans and the refining method.

Source:

Happy Coffee Xiao Xu's blog