How to cook your own coffee beans to taste good?

As soon as coffee cherries are picked, they have to be sent to agricultural products for processing. Cherries that have been picked, including freshly ripe, overripe, and unripe, are all mixed together. If these cherries are not treated separately, the quality of the coffee beans is really unpalatable, because it is mixed with a lot of bad-tasting impurities. So these cherries have to be washed and placed in a large trough full of water for preliminary classification. The best coffee has a high density, so it sinks into the water. On the other hand, overripe cherries will surface and can be easily classified. Low-quality coffee is either left for internal consumption or sold to instant coffee producers in the United States or Europe. Unfortunately, those unripe cherries will also sink to the bottom of the water and mingle with those that are already ripe. So cherries that are not yet ripe should be treated with moisture, or it may take a while to use drying to sort them.

In the process of wet treatment, ripe cherries will be squeezed out of the juice. If handled properly, only ripe cherries will be squeezed out of the pulp, and unripe hard cherries will be distinguished. The beans should be sent to the fermentation tank and soaked in water for about 20 hours.

At this time, the sticky liquid in the coffee beans has been filtered out. Coffee beans produced by wet treatment are characterized by bright and clean taste. But compared with the coffee beans produced by drying, they are not so fragrant and strong.

When the mucus is removed from the fermentation tank, the coffee is either left on the terrace to dry naturally, or dried by machine, or both. Almost all coffee producing areas are treated mainly by drying, because the difference between coffee beans produced by this method is very small. The main purpose of this treatment is to prevent the beans from fermenting so that the coffee beans do not produce mold with an abominable taste of wet soft fruit.

If the wet treatment method is not used, the drying method (natural treatment) can be used because the weather conditions in some areas are suitable for manufacturers. After the cherry seeds split inside, especially after the sticky substance is removed, coffee beans can be simply dried, dried on a large terrace or dried by machine. Using this method, it takes a little longer and is easier to ferment. In any case, because dried coffee beans always come into contact with sweet mucus for a long time, so processed coffee beans will be sweeter and heavier. The acidity, cleanliness, and taste of coffee usually disappear during processing. Coffee beans using natural treatment are usually used to make espresso.