Won't growers use natural washing for ultra-high quality coffee beans?
Won't growers use natural washing for ultra-high quality coffee beans?
1. Natural solarization (Natural/Dried-in-the-Fruit)
The process of this method is the simplest. The fruit begins the process of sun drying without treatment after picking. This is the oldest method of treatment in existence. This method is still used in places such as Ethiopia and Brazil. Natural solarization is most common in areas where water resources are scarce. The drying process usually lasts about 4 weeks. The method of handling must be very strict to ensure that the coffee does not lose any flavor. The natural sun method requires the local climate to be extremely dry. In some areas, people use dryers to assist in the drying process of coffee fruit (the hot air of the dryer can speed up the drying process and help people control the degree of drying).
Natural sunlight can retain the fruity aroma of coffee fruit. When you taste this kind of coffee, you will find that the coffee has a fruity aroma and a brighter taste. After drying, people will use special machines to remove the shell of the surface layer. This process is called drying and shelling (Dry Milling).
two。 Washing method (Washed)
In the process of washing, the peel and pulp of the fruit are treated with a special desizing machine and the coffee beans are peeled off. The coffee beans then enter the fermentation tank for fermentation treatment so that the mucous membrane is no longer sticky. The sugars in the mucous membrane are decomposed during fermentation. Depending on the fermentation method, the fermentation time is usually 12 hours to 6 days (some growers use the watering system to ferment coffee beans. This method is called the Kenyan washing method (Kenyan method) and usually lasts for several days). It is extremely important to decide when to stop fermentation. Once the coffee is overfermented, the taste of the coffee will become too sour. Once the sticky material in the mucous membrane is decomposed, it will be washed down with a lot of water. (the waste water from the raw bean treatment process is considered to be the source of pollution in the coffee industry. Today, advanced technologies are being developed in many areas to recycle and filter the waste water produced by this process. Water shampoo was born in the 19th century, also known as "wet processing".
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Italian coffee grinding coarse scale manual coffee bean coarse scale plate
The change of humidity in the rough scale of manual coffee beans is also one of the factors that affect the degree of grinding. When the humidity is relatively high, the moisture rate of the ground coffee powder is very fast, and there is already a slight humidity when filling and distributing the powder. at this time, the coffee flavor components have reacted with the air with high humidity and become messy and impure.
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Grinding scale of hand-made coffee beans Flavor description of taste manor varieties
Grinding scale of hand-made coffee beans Flavor description: if the coffee powder is too thick and the hot water flows too fast, it is difficult to extract the aromatic substances from the coffee. If the coffee powder is too fine, the filter is easy to clog, resulting in water and powder soaking time is too long, water flow in the powder layer can not flow evenly. Resulting in uneven extraction and excessive extraction, coffee will appear bitter, astringent taste. So
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