How should raw bean coffee be handled? how should raw bean coffee be stored?

Washing method (washing, washing out a clean sour smell)

In the middle of the 18th century, the Dutch invented water washing treatment, which was widely favored.

The methods are as follows:

1. Harvest coffee fruit

2. Throw the fruit into the pool and get rid of the floating ones.

3. Throw the sunken fruit into the machine and beat off the skin and flesh.

4. Throw it into the sink and ferment for 16-36 hours to remove pectin.

5. Washing, selecting and drying

Washing beans will increase the acidity of coffee because it ferments acidic substances in the fermentation tank. Because after layers of screening and cleaning, the appearance and taste will be cleaner and uniform, so it has become the mainstream treatment of boutique coffee. But it will not be adopted in some countries that are short of water.

Two-day drying method (basking in the sun, showing a strong aroma of wine)

This is the most primitive, the most simple, the oldest treatment of coffee, from the beginning of human history of coffee drinking, sun treatment began to accompany human beings.

Practice:

1. Harvest coffee fruit

2, directly spread the coffee fruit and expose it to the sun.

3. Turn it over frequently and pick out the defects

4. Knock off the pectin from the peel by machine

It will take 7 to 15 days to complete.

Sun-dried beans are uneven in appearance and vary greatly in color, but the smell is better and stronger, with wine-like fermented taste.

The disadvantage of the sun is that if the weather is not good, or the sun is not clean, it may be contaminated or moldy. Therefore, in the view of many people, the quality of sun-exposed coffee beans is not controllable and the level is not too high. But because sun-dried beans have irreplaceable special flavor, some excellent farms begin to take sun-dried beans seriously, such as putting them on shelves to prevent pollution and fine selection, so today we can see a lot of high-quality sun-dried coffee beans.

Wash with three-and-a-half water (beat and knock off all the pectin in the peel)

Semi-washing type is a mixture of sun-washing type and water-washing type, which is also a compromise between the two. Practice:

1. Pour the coffee fruit directly into the pulp planer and take out the pods covered with pectin.

2. Pour into the pectin scraper to remove the pectin

3. Get outdoor exposure.

4. You can enter the warehouse until the water content is reduced to 12%.

Ps. The semi-washing method has the least influence on the quality. The sour taste of coffee is lower than that of washed beans and higher than that of sun-washed beans; the sweet taste is lower than that of honey treatment, but the cleanliness is better than that of honey treatment, and the flavor is between honey treatment and water washing.

Four honey treatment (honey, pectin honey to produce sugar)

The so-called honey treatment (Miel Process in Spanish) is the most fashionable and characteristic treatment in recent years.

Practice:

1. Harvest coffee fruit

2. Fresh fruit flotation.

3. The pulp is removed by machine

4. put the pectin layer on the viaduct bed and bask in the sun, often turning it over.

5. Drying