Introduction of grinding scale manor for differential treatment of sun-cured and washed coffee beans

Introduction of grinding scale manor for differential treatment of sun-cured and washed coffee beans

The coffee fruit picked from the coffee field must not be mistaken. It must be sent to the processing plant on the same day and underdeveloped. Immature. Ripe fruit retains ripe red fruit. The most simple and effective way is to pour all the fruit into a large trough. Ripe fruit and half-green and half-red fruit are heavier and sink to the bottom of the trough, while those underdeveloped small fruits. Rotten fruit that is overripe. Lighter ones such as damaged fruits, branches and leaves will float on the surface of the water, thus weeding out the floating beans that cannot be imported. The beans filtered out by the sink sieve, that is, good beans enter the next stage, that is, sun, half-sun and washing, half-washing. The following is to introduce the differences, advantages and disadvantages of these four ways. Choose beans: if you put the harvested fruit in the water tank, the ripe fruit will sink, while the immature and overripe fruit will float up and can be removed.

two。 Drying: place the selected ripe fruits in the square and expose them to the sun for 5 or 6 days until fully dried. At this time, the fruit turns dark brown and the moisture content drops to 13%.

3. Shelling: after drying, the peel becomes fragile and easy to fall off, and can be removed by machine. Farms run by enterprises usually have their own shelling factories, while small farms are processed by processing centers.

4. Selection and grading: exquisite farms identify defective beans manually or by machine, pick them out and throw them away. The manual selection method usually uses a conveyor belt about 1 meter wide. Several female workers sitting on both sides pick out the bad beans visually. On some good farms, they are even selected several times until the defective beans are not seen. The machine selection rule uses computer identification to remove defective beans. Then, there is a grading process in which coffee beans are divided into several quality grades according to established standards, with good coffee entering the selected coffee market and bad coffee flowing into the commercial coffee market.

Washed coffee accounts for 35% of exports. Good quality washed coffee is processed with freshly picked fully ripe fruit, picked carefully and closely monitored by professionals. The picked clean coffee beans are pulped on the day of picking, then fermented, washed, dried and peeled. The humidity of processed coffee beans is kept at about 12%. The washing rule has a good mellow taste, a high aroma and a lively sour taste.

Sun-cured coffee accounts for 65% of exports. Mainly picked by families, red coffee beans are placed on cement floors or on high tables to dry to about 11.5% humidity, then peeled and cleaned. Sun-dried beans have a complete natural mellow flavor, gentle aroma and more gum.