Brazilian coffee making technology Brazilian coffee beans

Let's talk about desizing. The desizing method was introduced to Brazil 25 years ago by Pinhalense, a well-known machinery and equipment manufacturer. Desizing is the second most popular way to treat raw coffee beans in Brazil, and Brazilians like to call it "Cereja Descascado" ("Descascado" means "peel" and "Cereja" means "fruit"). In Central American countries, desizing is also known as honey treatment. When using this method to deal with raw beans, the desizing machine is essential. The coffee treated by this method is extremely sweet and unique. The desizing machine separates the peel and pulp of the coffee fruit from the raw beans. After the desizing step is completed, the mucous membrane on the surface of the raw bean is washed to an ideal level with water before drying. What is unique about this method is that raw beans do not have to be fermented. As there is still a small amount of mucous membrane attached to the surface of raw beans, the drying process of raw beans must be fast to prevent coffee from spoiling and mildew. Once dried, raw beans are placed in a wooden box called Tulhas for a period of time to make the coffee taste and aroma more constant.

Semi-washing is now an outdated method of raw bean treatment in Brazil, which is easy to be confused with desizing, but in my opinion, semi-washing is unique. The coffee treated by semi-washing method has a very mellow taste and high sweetness. this method requires the grower's operation technique and experience very high. if something goes wrong, the coffee will become difficult to swallow. Like the desizing method, people first use a desizing machine to desize the fruit, but the difference is that the semi-washing method requires the removal of as much mucous membrane as possible from the peel, pulp and surface layer of raw beans. In Central America, people wash the fruit directly with a washing machine after desizing, so this method is also known as mechanical washing. The processed raw coffee beans are very clean and can begin to dry without fermentation. Semi-washed coffee dries quickly at constant temperature, so it tastes better and purer, less moldy and fruity than other slow-drying coffees. finally, let's talk about washing. Although many Brazilian coffee growers have recently expressed great interest in washing, the demand for this kind of coffee is still not high in domestic and foreign markets. The reason is that washing Brazilian coffee has a poor reputation in the international market, and the washing technology in Brazil started relatively late and immature. The treatment of washed coffee is very similar to that of semi-washed coffee, but it needs fermentation to remove the mucus from the surface of raw beans. Washed coffee usually has a pure taste and pleasant acidity.

These are the four most common methods of raw bean treatment in Brazil. once the treatment is completed, there is only parchment left on the outside of the raw bean, and the coffee will be finally screened to meet the standard of fine coffee. Coffee beans with parchment are sent to a unified drying plant, where coffee is finally sorted, bagged and ready for export. Factory workers first use vibration screening to grade coffee according to the density of raw beans. You know, density is one of the important criteria to measure the quality of coffee. The graded coffee beans will be cleaned again, and the cleaned coffee beans will be sent to the laboratory for final color grading. The chromometer uses a laser to detect imperfections or stains on the surface of coffee beans. Generally speaking, in Brazil, the level of mechanization of raw bean sorting is very high. Machining can not only avoid unnecessary mistakes, but also help solve the problem of labor shortage caused by high wages.