Introduction to the treatment of coffee beans there are several treatment methods for mechanically semi-washed coffee beans

Mechanical semi-washing-economical and affordable

Not all producing areas can use the Brazilian half-sun method. If the producing area with heavy moisture is allowed to take out the pectin pods and expose them outdoors, it is not only not easy to be dehydrated and hard, but also easy to parasitize molds. Therefore, mechanical semi-washing has been developed in areas with heavy humidity, which saves both labor and water.

First of all, the red fruit and half-green and half-red fruit sunk into the sink into the pulp sieving machine to remove the full pectin, and there is no need to take it to the sun, let alone pour it into the sink to ferment, but directly into the nearby pectin scraper (Demucilager) with a small amount of water, which can mechanically scrape off the sticky pectin shavings, take out the smooth pods, and expose them outdoors until the water content is reduced to 12%.

In addition, there are in vivo fermentation methods, such as Kopi Luwak raw beans are fermented and shelled in civets. Others, such as shit coffee, monkey coffee and so on, are the most skilled of all ways to pick up beans, and the quality of coffee can be ensured through multiple screening procedures. First move the red fruit and half-green and half-red fruit that have sunk into the sink into a large or medium-sized pulp screening machine (PulpingMachines). It is cleverly designed to mechanically press the fruit into a sieve hole, which is exactly the size of the pod (both sheepskin-wrapped coffee beans) to filter out the flesh outside the pod-using unripe fruit to be harder. Pods are not easy to squeeze out, but mature fruits are soft, and pods are easily squeezed out to ward off unripe beans and filter out the sweetest pods, so the setting of machine thrust is very important. too much force will squeeze out hard and astringent unripe beans, damaging the quality of fine beans. The general push force is set to allow 3% of red fruit pods to be squeezed into the sieve hole to ensure that all stiff green fruits are removed.

After taking out the sticky pods of the red fruit, move them into a large sink, followed by the most important washing and fermentation to remove pectin shavings from the pods. This sticky material is not easy to wash away with water, so it is necessary to hydrolyze the pectin with all kinds of bacteria in the tank, decompose the pectin and wash the pods in the tank to accelerate the pectin to break away from the pods. The fermentation process takes about 16 to 36 hours, depending on temperature and humidity, when malic acid is naturally produced in the tank. Citric acid. Acetic acid. Lactic acid and propionic acid. Interestingly, the raw bean itself contains almost no acetic acid, but the fermentation process of washing treatment can increase the acetic acid concentration of the bean, which is beneficial to the flavor of coffee. Not only can these acids inhibit mold parasitism, some acid elves will also be mixed into beans (which is why washed beans taste so sour), but samples must be taken at any time to see if the sticky pectin on the pods is clean, and then decide whether to stop fermentation and take out clean pods. Once it lasts more than 36 minutes, it may ferment too much, producing too many fatty acids and butynic acid and giving off a bad smell. Moreover, beans mixed with too much acid will make coffee too sour and Chongqing is a bad bean!