Sumatran Coffee Bean processing methods introduction to the taste of characteristic varieties in manor producing area

Through roasting, raw coffee beans can release the special aroma of coffee. Each coffee bean contains its fragrance, sour taste, sweetness and bitterness. How to release it incisively and vividly is to observe the heat of its baking, from the insipid raw beans to the mellow aftertaste in the cup. Roasting-it is a very important step for each coffee bean to outline its character and nurture fragrance during its long journey.

Coffee beans are about 10 or 20 minutes long (inversely proportional to the temperature) and the temperature is as high as more than 200 degrees Celsius. In the process of dialogue with the hot dish, coffee beans undergo many chemical changes, giving off a first explosion, a second explosion, a sound like popcorn, and loss of moisture. From raw beans, light roasting, medium roasting to deep roasting, the water is released again and again, the weight is reduced, but the volume slowly expands, the color of the coffee beans deepens, the fragrant oil is gradually released, and the texture becomes crisp. In raw beans, there is a lot of chloric acid, which gradually disappears with the baking process, releasing familiar and pleasant fruit acids, such as acetic acid, citric acid and malic acid in wine. Baking is just right to present these beautiful sour taste in moderation.

Light baking (cinnamon baking) ── when the beans make the first light sound, the volume expands at the same time, and the color changes to a delicious cinnamon color. Acidity dominates the flavor of shallow roasted beans, texture and taste have not been brought into full play, generally used as canned coffee.

Medium-roasted (city-baked) ── coffee beans show an elegant brown color. This method of baking is also called city roast. Medium roasting can not only preserve the original flavor of coffee beans, but also moderately release aroma, so the blue mountains of Jamaica, Colombia, Brazil and other individual coffee, more choose this roasting method. At 20 minutes, the oil began to surface, and the beans were burned to a bright dark brown, called full-city roast. At this time, the sour, sweet and bitter taste of coffee reached the perfect balance, and the character of coffee beans was clearly depicted.

The processing methods of coffee include water washing, semi-washing and natural drying. Different processing methods are adopted according to different regions, climates, types of coffee beans and other factors. Coffee beans processed by different methods will also show different flavors.

The processing method is as follows

Peeling: the peel and most of the flesh are removed mechanically or manually. All processing methods need to be peeled.

Fermentation: by fermentation to remove the mucus and film outside the core of the fruit, as the length of fermentation will affect the flavor of coffee, so each manufacturer has its own fermentation time. The biggest difference between semi-washing and water-washing is the difference in fermentation time, which is usually very short or even non-fermented, such as coffee beans in Sumatra. Coffee beans grown in Latin America and Africa are usually washed with water. The natural drying method also has no fermentation process.

Drying: according to the origin and season, different regions of coffee will use different drying methods. The use of outdoor drying will make the coffee beans have a "earth" or "dirt" smell.