Coffee Bean Red Processing Half-day Sunning Red Honey Boutique Coffee Product Introduction

Coffee Bean Red Processing Half-day Sunning Red Honey Boutique Coffee Product Introduction

1. Bean selection:

The harvested fruit is placed in a tank of water, and the ripe fruit sinks, while the unripe and overripe fruit float up and can be rejected.

2, drying:

Put the selected ripe fruits on the square for 5-6 days until they are fully dried. At this time, the fruit turns dark brown and has a moisture content of 13%.

3. Shelling:

After drying, the peel becomes brittle and easy to fall off, which can be removed by machine. Enterprise farms usually have their own hulling factories, while small farms are handed over to processing centers for processing.

4. Selection and classification:

Fine farms will identify defective beans manually or by machine and pick them out and throw them away. The manual selection method usually uses a conveyor belt about 1 meter wide, with several female workers sitting on both sides to visually select the bad beans; some good farms even go through several selections until no defective beans are found. Machine selection rules use computers to identify and weed out defective beans, followed by a grading process that divides coffee beans into quality grades according to established criteria, with good coffee going to the specialty coffee market and bad coffee going to the commercial coffee market.

The selected coffee cherries are placed in special containers by the farmer uncle (the beans used by Australian barista Sasa in the competition are placed in metal containers). In any case, the container should have a device similar to a red wine fermentation stopper or a single vent valve. In this way, carbon dioxide can escape through the device to control the concentration of air in the container. At this time, the coffee cherries in the container undergo acetic acid fermentation, and the beans produced by this reaction have a relatively bright flavor, clean, and lemony acidity.

According to Sasa's description of the game, processors inject carbon dioxide into the container to prevent oxidation to volatile acids, a process known as lactic acid fermentation, which produces malic acid and stearic acid, which is relatively stable, so lactic acid fermentation produces beans that are more acidic and have a cheesy, nutty, creamy flavor.

As for the description of the difference between water and no water in the red wine treatment method, Xiaobian is still in distress. The above content still needs to be considered, I hope everyone will discuss it more!