Coffee beans are processed in several ways, which is the best way

Brazilian half-sun-natural removal of pectin:

Brazil used to use the method of tanning in the past, and there was a big difference in quality, which made Brazil Chongqing synonymous with low-to-middle quality. However, in order to improve its quality and reverse its image, the world's largest coffee producer carried out a quality revolution in the 1990s and vigorously promoted the global half-sun method.

Brazilian coffee fields are endless and are mostly harvested mechanically in order to meet the economic benefits. When 75% of the coffee fruit in the coffee garden turns red, mechanical harvesting is started, followed by the same pre-washing operation, which is moved into the sink to remove floating beans, sift out the sunken beans, and then use a large pulp screening machine to dig out the pulp and remove the pods covered with pectin. The next stage is separate from the washing method: the sticky pods do not need to be moved into the tank to ferment, but to the outdoor bean drying farm. Because of the dry climate in Brazil, the sticky pectin on the pods will harden in about a day or so. Then use a large number of manpower to turn up and down, so that the pods dry evenly inside and outside, so as not to return to moisture and stink. In about two to three days, with the help of the natural force of the sun pass and dry climate, the pods can achieve a certain degree of dehydration. Then further dry with a dryer, the water content is reduced to 10.5%, and the pods are stored in a special container for about 10 days to further mature, so as to stabilize the quality. Before export, the sheepskin shavings (pods) are removed, and the coffee beans are removed. The graded packaging washing is the most technical of all bean extraction methods, and the coffee quality is ensured through multiple sieving 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 36Murray lasts for more than 72 hours, it may ferment too much, producing too many fatty acids and butynic acid and giving off a foul smell, and beans mixed with too much acid will also make coffee too sour. Chongqing is a poor-quality soy water washing method-increase the spirit of fruit acid:

Water washing is the most popular treatment method at present, and it is used in almost all Central and South America except Brazil. The color of the washed beans is blue and green, the appearance of the beans is neat and the pulse is good, and the coffee quality is the highest. Generally speaking, the sour flavor and bright feeling of washed beans are better, and the flavor is clean and free of miscellaneous flavor, which is the most commonly used treatment of fine coffee, but the cost is not small. On average, it takes 2-10 liters of clean water to wash 1 kilogram of coffee fruit, while 1 kilogram of coffee fruit can only take 200 grams of coffee beans. it is difficult for water-deficient areas to bear such a water-consuming method.