What is the difference in taste between washed coffee beans and sun-cured coffee beans? introduction to the flavor difference

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When buying coffee beans, people will often pay attention to the treatment. Some people say that they like the cleanliness of the washing treatment, while some people like the hierarchical feel of the sun treatment, and some people like the special aroma of the anaerobic treatment. Is the treatment really so magical that it can change the flavor of a coffee bean? Qianjie today will analyze the difference in flavor between sun-treated and washed coffee beans.

Generally speaking, the roasted coffee beans on the market are actually the seeds inside the coffee fruit. usually there are two seeds (sometimes only one) in each coffee fruit. the outer-to-inner structure is exocarp, pulp, pectin layer, endocarp (seed shell), silver skin, seed, and the processing method of sun or water washing is to remove these external structures. To get the internal coffee seeds (coffee beans).

There are so many ways to treat coffee. Today, Qianjie Coffee wants to explore the difference between sunburn and washing, and how to brew sun-treated and washed coffee beans.

Tanning is the oldest and most primitive treatment of coffee beans. Arabs used this method to deal with coffee more than a thousand years ago. The harvested coffee cherries are directly exposed to the sun on the terrace (about 27-30 days), and the moisture content is changed from 60% to only 12%. The concept of this treatment is very simple and inexpensive, but it has a lot of variables and risks; it has been used for a long time to deal with beans that are not of such good quality.

Of course, this is an ancient method, and of course, in the new era, there will be a new type of sun treatment, that is, exquisite sun treatment, such as the modern estates in the Blue Mountains and Pokuit areas. first of all, strict red fruit screening is carried out after picking, the overripe, immature and bad fruits are screened, and the screened coffee fruits are laid flat on the viaduct for drying. In the drying process, there will be managers to turn over to avoid uneven sun. When the moisture content of the coffee is reduced to about 12%, the coffee is dried, shelled and polished, stored and ready for export.

Washing is a technique invented by the Dutch in the 18th century to separate most of the pulp from the coffee beans by a peeling machine, then guide the shelled beans to a clean sink and soak them in water for fermentation to completely remove the residual pulp layer. Through water treatment, unripe beans and defective beans are selected because of buoyancy, and then peeled, also called beating, is used to remove the peel of the coffee fruit through a machine, and the rest of the coffee with pectin is put into the fermentation tank to ferment for 1 to 2 days to decompose the pectin attached to the coffee beans. Then wash the coffee beans with clean water and dry the raw beans with sheepskin until the moisture content reaches 12% and remove the sheepskin when it is exported.

Sun-dried coffee and washed coffee beans take [Qianjie coffee washed Panamanian butterfly and sun-washed Panamanian butterfly] as an example

Producing area: Pokuit

Variety: Rosa, Kaddura, Kaduai

Altitude: 1600 m

[difference between raw beans]

From the perspective of raw beans, sunflower butterflies are yellowish green with more silver skins, with a sweet smell of ripe apples and a hint of kumquat, while water-washed butterflies are turquoise with less silver skin and smell of fresh grass.

[differences between cooked beans] from the perspective of cooked beans, sunflower butterflies have less silver skin, while water-washed butterflies have more silver skin.

Qianjie coffee roasting

Sunflower butterfly

Roaster Yangjia 800N semi-direct fire (baking capacity 550g)

The furnace temperature is preheated to 200 ℃ to enter the pot, after 30 seconds, the firepower is adjusted to 160,3, and the temperature recovery point is 1: 39 ℃, keeping the firepower; at 140 ℃, the firepower is maintained at 160 ℃, and the throttle is opened to 4. 5 ℃ at 39 min, the smell of grass disappears, entering the dehydration stage, the firepower is reduced to 140 ℃ at 168℃, and the throttle is kept at 4. Adjust the firepower to 110at 178℃, the throttle will not change.

After dehydration, there are wrinkles and black markings on the bean surface, and the smell of toast changes to coffee, which is a prelude to an explosion. Listen to the sound of an explosion. When the sound of the explosion begins, the throttle is fully open and the firepower remains the same. After an explosion, the development time is 1mm, 39th, 30th, 193th ℃.

Washed flower butterfly

Qianjie coffee washing flower butterfly roasting display roaster Yang family 800N semi-direct fire (baking capacity 550g)

The furnace temperature is preheated to 200℃ into the pot, the firepower is adjusted to 160after 30 seconds, the throttle is opened to 3, the temperature recovery point is 31 ", keep the firepower; 4", the smell of grass turns yellow, the smell of grass disappears, and enters the dehydration stage, the firepower is reduced to 130℃ at 165℃, and the throttle keeps 4 ".

After dehydration, the bean surface appears wrinkles and black markings, and the smell of toast changes to coffee, which is a prelude to an explosion. Listen to the sound of an explosion. When the sound of the explosion begins, the throttle is fully open for 5, and the firepower is adjusted to 70 ℃. After an explosion, the development time is 1mm, 39th, 28th, and the pot is 193 ℃.

Qianjie coffee flower butterfly cup test

Sunflower butterfly

Dry aroma: fermented fruit, flower fragrance

Wet fragrance: green tea, berries, fermented fruit

Entrance: fermented fruit, citrus, flower, green tea, berries, rich layers, obvious sweetness.

Washed flower butterfly

Dry fragrance: flower scent, citrus

Wet fragrance: green tea, citrus

Entrance: green tea, citrus, sugar, clean

Qianjie cooking parameters

Filter cup hario V60

Water temperature 90 ℃

Degree of grinding: fine grinding (standard sieve 20 passes 80%)

Powder to water ratio at 1:15

The method of brewing coffee in the front street

Steam 30 grams of water for 30 seconds, slowly inject water to 125 grams of water, wait for the water level drop to expose the powder bed and stop water injection to 225 grams, remove the filter cup when the water level is about to expose the powder bed, the extraction time is 2 minutes 39 minutes 10 ".

Sun flavor: the entrance has tea, fermented wine, spice flavor, mellow taste, slightly lower temperature will have citrus, Bolin, sweet orange and other sour and sweet fruit flavor, Hui Gan has honey sweet flavor.

Washing flavor: the entrance has the flavor of jasmine, citrus, green tea and sugar. The taste is clear and clean, and it feels refreshing.

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