Learn about the processing of coffee beans every day

Coffee beans have to go through a lot of processing from picking to edible. Today, I would like to introduce to you the knowledge of coffee bean processing.

The time to harvest coffee varies from country to country and from region to region. The harvest process requires a lot of manpower, especially high-quality selected coffee, which can only pick fully ripe red coffee cherries. Because all coffee cherries don't ripen at the same time, you need to go back to the same tree many times to pick. Coffee beans come from a mature seed called Coffee Cherry, which is named because of its bright red color. The traditional processing methods of coffee beans are washing and drying. In recent years, the most popular method for newcomers is the Honey place method.

Sun-cured coffee beans are more mellow, while water-washed beans are sweeter, and the thick and sweet characteristics of honey preparation are very suitable for the production of coffee Espresso. 1-2-year new beans have lively acidity and taste, while aged beans are calm and thick.

Washing method

Soak the picked coffee fruit in a large cement tank filled with water. After fermentation. The fermented coffee beans are then washed off the fermented peel with clean water, and then the clean beans are dried in the sun or by machine. Then screened and divided into different grades of raw coffee beans. Water-washed coffee will have a distinctive and clear flavor.

Drying method (also known as natural law)

The treatment is to spread the coffee cherries widely on the exposure field for two weeks and sweep them with a rake several times a day so that the coffee beans can be dried more evenly. When dried, the coffee beans are separated from the skin, and the dried pulp and peel are removed by a sheller, then screened and divided into different grades. However, because the drying method requires good weather and site, some limitations, so rarely completely use the drying method, many places will use the combination of drying method and washing method, known as semi-washing method.

Honey treatment method

The so-called honey treatment (Miel Process in Spanish) is said to refer to the process of making raw beans by sun-drying with mucous membranes. After the outer pulp of the coffee bean is removed, there will be a layer of sticky jelly. The traditional method of washing is to wash it off with clean water, but because of the limitation of water resources in some high-altitude areas, there is this way of direct drying.

The honey treatment process is vulnerable to pollution and mildew, so it needs to be closely watched throughout the process, constantly turning, and speeding up drying, so as to avoid bad fermentation flavor. Its advantage is that it can best preserve the original sweet flavor of coffee ripe fruit, making the coffee show elegant black sugar flavor and drupe flavor, while the berry flavor also supports the basic aroma of red wine, which is considered to be a very elegant product. The popularity of honey-treated coffee beans is largely due to their sweet and thick characteristics, which are very suitable for Espresso production in cafes. In recent years, more and more coffee beans are called "Miel Process", and they have also become a favorite material for international coffee contestants.