Red wine treatment of green coffee beans Honey treatment Coffee beans Sun washing

Red Wine treatment of Raw Coffee beans Honey treatment of coffee beans in the sun

In order to control the variable factors such as PH value and the number of bacteria involved in the fermentation process, the coffee fruit was put into a sealed metal container for anaerobic fermentation by selecting Rume Sudan from Las Nubes, Colombia. The processor injects carbon dioxide into the container to prevent oxidation from producing volatile acid, a process known as lactic acid fermentation. In the process, malic acid and stone acid are formed, and the stone acid is relatively stable, so the coffee beans fermented by lactic acid have more mellow acidity and have cheese, nutty and creamy flavors. In the traditional process of raw coffee beans, whether it is washing or sun exposure, or honey treatment, it will produce "fermentation" more or less. However, different fermentation substances, different environments, different drying processes, etc., create a different treatment flavor and taste.

In the above treatment, it is easy to have a problem: the changeable fermentation degree of coffee beans is difficult to control. However, red wine treatment can ensure the quality of coffee beans by controlling PH value, even temperature and humidity, and closed fermentation will firmly "tie" the aromatic substances of coffee beans.

Sudan Rume washing carbon dioxide soaking coffee beans-Sasa Sestic and Camilo Merizalde world premiere!

So, what exactly is washing carbon dioxide immersion? Next, Mr. Chen of Chongqing Brista Coffee training School will introduce the processing method of raw coffee beans to the students, the carbon dioxide soaking process.

The processing method of raw coffee beans the four elements of carbon dioxide soaking treatment:

1. Shade system

The shade system can effectively block the sun, so that the coffee pulp can produce more sugar, making the final coffee more sweet and wonderful and shiny sour.

2. Stainless steel container

As soon as the coffee beans are picked, they are put into stainless steel containers for fermentation, instead of using traditional cement or ceramic tile containers, these traditional containers will absorb the flavor of the coffee beans rather than retain more of the coffee flavor in the coffee pulp. The flavor of coffee can be made purer by using stainless steel containers.

3. Carbon dioxide

The container in which the coffee beans are placed is then sealed and pressurized with carbon dioxide so that there is no oxygen in the container. By doing so, it ensures that the flavor and aroma of all the coffee are retained in the coffee, and the flavor of the coffee is more obvious.

4. Controllable environment

Finally, these containers of coffee beans are placed in a controlled environment to ensure that coffee beans with the same flavor can be replicated with each treatment. However, the traditional treatment methods are affected by weather, humidity and other factors, so it is difficult to ensure that the flavor of beans treated each time is consistent.