How to avoid the stink of coffee beans? what's the secret to storing coffee?

This is like fruit. If you eat it before it is ripe, it will taste sour. When ripe, the organic acids in the fruit are converted into sugar, and the taste is sweet and delicious.

The same is true of coffee fruit. The sugars contained in ripe coffee red fruit, pulp and parchment are completely infiltrated into the beans, greatly increasing the aroma and fruit aroma of coffee beans. The sweetness is also high, and the acerbity is not obvious.

To remove

After the coffee fruit is picked back, it can not be delayed for a moment, and must be sent to the processing plant on the same day for a new round of removal. The most simple and effective method is to pour all the fruit into a large trough. The ripe red fruit and the ripe fruit will sink to the bottom of the trough, while the underdeveloped small fruit and overripe bad fruit, damaged rotten fruit, branches and leaves and other lighter sundries will float on the water.

Management

After such a screening, the sunken beans in the sink, that is, better beans, will enter the next stage of treatment, that is, the sun, washing and other treatment methods. Want to know more about how to deal with it? Reply to the coffee beans and view them.) As to which method to adopt depends on the local climatic conditions. If the climate in the producing area is dry and lack of water, the sun or half-sun method will be used. If the producing area is rich in water resources and the climate is humid and prone to mildew, it is more suitable for washing or semi-washing.

Structure

This magical red fruit can be divided into peel, pulp, pectin layer, parchment, silver skin and coffee beans from the outside to the inside. The so-called treatment methods such as sun exposure and water washing are to remove the peel, pulp and pectin layer of the coffee fruit, remove the pods that wrap the coffee, and then dry and ripen the beans to stabilize the beans. Grind off the parchment before exit.

Sheepskin paper

This seemingly simple step is actually the most difficult. Because the parchment is attached to a transparent layer of pectin, it is rich in fructose, glucose and sucrose. And the stickiness is very strong, not easy to dissolve in water. It is easy to spoil during fermentation to release a pungent smell and contaminate the coffee beans in the parchment.