Description of Flavor of Honey-treated Coffee beans in Solar Water washing Variety introduction to the area of Manor production

Description of Flavor of Honey-treated Coffee beans in Solar Water washing Variety introduction to the area of Manor production

Understanding this kind of coffee knowledge is not only the choice of consumers, but also the professional need of baristas and bakers. While baristas pass on these messages to their customers, they also pave the way for their repeat customers. Suppose a barista enthusiastically explains the difference between the Ethiopian coffee you drank today and the Indonesian coffee you drank last time. You must visit this coffee shop again because you want to know more. Most people have curiosity and instinct for knowledge.

If you are a roaster, in order to provide better coffee beans, you need to have a good understanding of the origin of raw beans, the height of planting and the method of processing, because these factors can help you better mix and mix unique coffee. Of course, when buying honey to treat coffee beans, we should not forget to taste it first, because not all honey-treated coffee is of high quality.

Raw beans treated by water washing and fermentation generally have less silver skin attached, but unripe beans retain most of the silver skin. Natural all-day sun and honey-treated raw beans, depending on the amount of pectin retained (more or less honey), more or less silver skin will stick to the coffee beans, and show different shades of orange.

When choosing honey to deal with the defects of raw beans, you need to scrape off the silver skin to observe the color of the coffee beans themselves. Honey treatment of raw beans in baking should also pay attention to, if a large number of silver skin can not be discharged in time, the high temperature will scald the surface of coffee beans, resulting in inconsistent baking color.

In general, raw beans dried in the sun are bluer and greener and more uniform than those dried by machines. The water content of raw beans can not be judged simply according to the color depth. The best moisture content of raw beans is 9% Murray 12%. The water content of raw beans must be properly controlled when the water content exceeds 13%. Once the water content exceeds 13%, raw beans are easy to produce toxin semi-washing (semi-lavado). Some people also call honey treatment (honey, miel), which is actually a combination of sun-drying and water-washing fermentation. First remove the peel and pulp of coffee, and then, according to the need, decide whether to use a pectin removal machine (desmucilaginador) to remove pectin, or how much pectin to remove, and finally reduce the water content of raw beans to 10% or 12% by sun drying or machine drying or a combination of both.

One step: retain 100% pectin, and then reduce the water content of raw beans to 10% 12% by either solarization or machine drying or a combination of both.

Another step: according to different needs, adjust the setting of the pectin removal machine so that the parchment shell retains different proportions of pectin, and then reduce the water content of raw beans to 10% Mel 12% by either solarization or machine drying or a combination of both.