Coffee bean red wine treatment-introduction to the processing process from coffee fruit to beans
Coffee bean red wine treatment-introduction to the processing process from coffee fruit to beans
The quality of honey treatment is more stable than that of drying treatment, but not as good as that of washing treatment. This method of processing coffee beans by honey treatment has recently been sought after by coffee lovers. It has a sweet taste and is rich in Crema. It is suitable for extracting Espresso from the base of Italian coffee. The advantage is that it can restore the flavor of coffee beans, the coffee is more sweet, and the taste of red wine is outstanding. The disadvantage is that coffee beans are very easy to be contaminated in the process of drying after removing the exocarp of coffee berries, and it is possible that moldy water washing is the most popular treatment at present, and most boutique coffee beans will choose water washing method. Washing coffee refining process: harvesting → storage tank (removal of impurities and immature beans) → pulp removal machine (removal of pulp and impurities) → fermentation tank (removal of mucous membrane on endocarp) → washing pool (selection of light and hard beans) → sun drying field (or dryer) → sheller (removal of endocarp) → grading (electronic bean selector or hand selection, → outlet semi-washing method is also known as "honey treatment", which is a compromise between drying method and water washing method. The process of fermenting the coffee fruit by washing is omitted. Harvest → storage tank (remove impurities and unripe beans) → pulp removal machine (remove pulp and impurities) → washing pool (select light and hard beans) → sun field (or dryer) → sheller (removal of endocarp) → classification (electronic bean selector or hand selection, sieve, etc.) → outlet
Next, let's talk about the specific process of fermentation. First of all, Colombian farmers carefully pick coffee cherries and carefully select coffee red fruits to ensure that among the coffee cherries selected for processing, the percentage of immature cherries is less than 2%, defective beans less than 3%, and floating beans less than 5%.
The selected coffee cherries are placed in a specific container by the farmer's uncle, which should have a device similar to a red wine fermentation suppository or a single exhaust valve. In this way, carbon dioxide can be spilled through the device to control the concentration of air in the container. At this time, the coffee cherries in the container are fermented with acetic acid, and the beans are relatively bright, clean and citric acid.
In general, the processor injects carbon dioxide into the container to prevent oxidation from producing volatile acid. this process is called lactic acid fermentation, which produces malic acid and stone acid, which is relatively stable, so the beans fermented by lactic acid are more sour, with cheese, nutty and creamy flavor.
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Which is better, the water system or the sun-dried coffee beans? Introduction of their respective treatment methods
Which is better, the water system or the sun-dried coffee beans? According to their respective treatments, 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. Humidity protection of processed coffee beans
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