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Description of Flavor of Coffee Bean washing and Solar Honey treatment introduction of Grinding scale in Variety producing area

Published: 2024-11-09 Author: World Gafei
Last Updated: 2024/11/09, The flavor description of coffee bean washing and sun-drying honey treatment the grinding scale of the variety producing area introduces that the coffee fields in Brazil are endless and are mostly harvested by machinery in order to meet the economic benefits. When 75% of the coffee fruit in the coffee garden turns red, it starts to be harvested mechanically, followed by the same pre-operation of washing, moving into the sink to remove floating beans, sifting out sunken beans, and then using a large pulp screening machine to dig out the pulp.

Description of Flavor of Coffee Bean washing and Solar Honey treatment introduction of Grinding scale in Variety producing area

Brazilian coffee fields are endless and are mostly harvested mechanically in order to meet the economic benefits. When 75% of the coffee fruit in the coffee garden turns red, mechanical harvesting is started, followed by the same pre-washing operation, which is moved into the sink to remove floating beans, sift out the sunken beans, and then use a large pulp screening machine to dig out the pulp and remove the pods covered with pectin. The next stage is separate from the washing method: the sticky pods do not need to be moved into the tank to ferment, but to the outdoor bean drying farm. Because of the dry climate in Brazil, the sticky pectin on the pods will harden in about a day or so. Then use a large number of manpower to turn up and down, so that the pods dry evenly inside and outside, so as not to return to moisture and stink. For about two to three days, with the help of the natural forces of sunlight and dry climate, the pods can achieve a certain degree of dehydration. Then further dry with a dryer, the water content is reduced to 10.5%, and the pods are stored in a special container for about 10 days to further mature, in order to stabilize the quality, remove the sheepskin (pods) before export, remove the coffee beans, and pack them in grades.

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 sites, there are some limitations, so it is rarely used completely. In many places, a combination of drying and washing is used. The semi-washing method is called honey treatment (Miel Process in Spanish), which is said to mean the process of making raw beans dried in the sun with mucous membranes. After the outer pulp of the coffee bean is removed, there will be a layer of sticky jelly. The traditional washing method is to wash it off with clean water, but because of the limitation of water resources in some high-altitude producing areas, the honey treatment process of this direct drying method is vulnerable to pollution and mildew, and needs to be closely watched and constantly turned over to speed up the drying so as to avoid bad fermentation smell. 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.

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