Introduction to the characteristics of Starbucks Coffee Bean Flavor description treatment by Water washing and semi-washing

Introduction of Coffee Flavor description

STEP2: remove pulp

The ripe coffee fruit is put into a machine that scrapes off the skin of the coffee fruit along with the water, and the machine scrapes off most of the pulp of the coffee fruit, but there is still a small layer of pectin to form a mucous membrane glued to the raw bean shell of the coffee. the process of washing is to clean the mucous membrane. Washed coffee beans follow the principle of "no mistakes", strangling any factors that may affect the flavor of coffee in the cradle.

In 1740, it was invented by the Dutch when they were growing coffee in Java, Indonesia. It was found that the taste of the coffee was very clear and bright, without a lot of bad taste, and the method of washing was popularized.

For a long time, the word "washing" has almost become synonymous with "good coffee". Washed coffee is regarded as "high-grade" coffee because it excludes almost all factors that have a negative impact on coffee. The washing method not only retains the original flavor of the coffee, but also enhances the "brightness" of the coffee, that is, acidity, as well as the special fruit aroma.

Generally speaking, washed coffee is the most sour of all treatments.

STEP1: picking and selecting beans

Put the harvested fruit in a water tank and soak it for about 24 hours. at this time, remove the lighter objects such as the stunted small fruit, the immature green fruit and the ripe black fruit floating on the surface of the water, and keep the better fully ripe red fruit at the bottom of the sinking tank for further treatment.