Introduction to the treatment methods of raw coffee beans there are several treatment methods for raw coffee beans
Semi-washing (semi-lavado), also known as honey, miel, is actually a combination of tanning and water-washing fermentation to treat raw beans. First remove the peel and pulp of coffee, and then, according to the need, decide whether to use a pectin removal machine (desmucilaginador) to remove pectin, or how much pectin to remove, and finally reduce the water content of raw beans to 10% or 12% by sun drying or machine drying or a combination of both.
One step: retain 100% pectin, and then reduce the water content of raw beans to 10% 12% by either solarization or machine drying or a combination of both.
Another step: according to different needs, adjust the setting of the pectin removal machine so that the parchment shell retains different proportions of pectin, and then reduce the water content of raw beans to 10% Mel 12% by either solarization or machine drying or a combination of both.
Raw beans treated by water washing and fermentation generally have less silver skin attached, but unripe beans retain most of the silver skin. Natural all-day sun and honey-treated raw beans, depending on the amount of pectin retained (more or less honey), more or less silver skin will stick to the coffee beans, and show different shades of orange.
When choosing honey to deal with the defects of raw beans, you need to scrape off the silver skin to observe the color of the coffee beans themselves. Honey treatment of raw beans in baking should also pay attention to, if a large number of silver skin can not be discharged in time, the high temperature will scald the surface of coffee beans, resulting in inconsistent baking color.
In general, raw beans dried in the sun are bluer and greener and more uniform than those dried by machines. The water content of raw beans can not be judged simply according to the color depth. The best moisture content of raw beans is 9% Murray 12%. The water content of raw beans must be well controlled in storage. Once the water content exceeds 13%, raw beans are easy to breed toxins.
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Rainforest certified coffee "frog beans" to maintain ecological balance organic coffee
Rainforest Alliance RA (Rainforest Alliance) certification refers to a farm that meets the standards set by the Rainforest Alliance, which protects the farm and its surrounding ecosystem, imposes some restrictions on the use of pesticides, and evaluates benchmarks such as waste management. Only coffee that has been evaluated and certified can be called Rainforest Alliance certified coffee. Among them, the recognition of coffee
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How to deal with coffee beans? how to handle coffee? how to deal with high-quality coffee?
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.
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