Three treatments of coffee beans differ in flavor, taste, variety characteristics, regional grinding scale.

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Now, among the guests who come to Qianjie to sell beans, more and more people pay attention to the handling of each type of coffee, which shows that people have a higher and higher understanding of coffee. Therefore, Qianjie today would like to take this opportunity to introduce to you the common methods of coffee treatment.

Qianjie first introduces the sun treatment, which is the earliest method used in the treatment of coffee fruit. This is an ancient way to deal with coffee beans, and it is more commonly used in Ethiopia, the hometown of coffee. First, the picked coffee fruit is manually selected, the defective beans are removed, and then the coffee fruit can be placed on a high bed or a tarp, and if the equipment is relatively simple, some places are spread directly on the cement floor. however, this will make the coffee beans stained with dust, soil smell, or will be collected when sand or stone and other debris mixed into the coffee beans.

Qianjie learned from the data that the drying time of coffee fruit is about 27-30 days, at which time the water content of coffee fruit will be reduced to about 11%, 13%, which will meet the standard, and the peel and pulp can be removed with a sheller. Then manual selection will be carried out again, because in the shelling operation, because the coffee beans are relatively dry and fragile, the chopped beans need to be selected.

The main advantage of this kind of sun treatment is that it does not have high requirements for equipment, as long as the weather is clear, it can be treated by the sun. Therefore, for example, Ethiopia in Africa is more suitable to use this method because of its dry weather and less rainfall. There are also a lot of sun-treated coffee beans on the front street, such as Essex plus Chevy sun-red cherries, which will produce fermented wine aroma due to sun treatment.

In addition to sun treatment, washing treatment is more commonly used. Like large manors, there are many areas that use this kind of washing treatment. The general steps are:

1. Pour the coffee fruit into the water and remove defective beans by flotation, such as immature, overripe, or sundries.

two。 The selected coffee fruit is peeled by a practical peeling machine to remove the exocarp and pulp, and there is still a layer of pectin on the surface of the coffee fruit, so a lot of water is needed to remove the pectin from the surface of the coffee fruit.

3. The process of removing pectin by fermentation takes about 18 hours, because after the fermentation is completed, the fermentation bacteria still adhere to the surface of the coffee fruit, so you need to wash with a lot of water again, like this step. To get 1 kilogram of coffee beans requires 40 to 50 kilograms of water, which Qianjie thinks is a very large number, so it also limits the reason why washing treatment can not be used in some areas.

4. Washed coffee beans can be dried, some areas will be directly taken to dry outside, if there is equipment, some treatment plants will use machines to dry, so that the water content of coffee can be reduced to about 11%. The endocarp and silver peel can be removed with a sheller.

Among the guests who come to Qianjie for coffee, the question often asked in Qianjie is what's the difference between washing and tanning? In front of the street, let's start with the coffee beans themselves and give us their differences. In the front street, the beans of Esseye and Sheffield are still used to explain to everyone. Generally speaking, the beans washed in water will show turquoise, while the beans in the sun will show yellowish green. Therefore, there will be more silver skin in washed beans and less silver skin in the sun.

We should not underestimate the silver skin of coffee. In the process of brewing coffee in Qianjie, we found that too much silver skin was added to the coffee powder, which would greatly affect the flavor of coffee, so that the flavor of coffee could not be brewed. If we compare the two treatments in terms of coffee flavor, Qianjie believes that the coffee beans treated with water have a bright taste, clean flavor without miscellaneous flavor, and will have sour and fruity aromas. As for the sun-treated coffee beans, the coffee beans will have a slow fermentation process because of the long sun exposure, so when you taste the sun-dried beans, they will have a faint aroma of fermented wine. In addition, sun-dried beans will add more sweetness and sour flavor than washed beans, and the taste is more mellow. Therefore, in general, the quality of soybeans treated with water is better than that treated by sunlight.

The washing treatment mentioned in the front street above is a general washing treatment operation. Qianjie is here to introduce the K72-hour treatment method from Kenya, which is extended by the water washing method. K72 hour treatment is that the fermentation steps are different in the basic water washing treatment. K72 treatment is to change a large amount of water after the first fermentation for 24 hours, then ferment for 24 hours, then change water, and then continue to ferment for 24 hours. A total of three cycles, after the completion of fermentation, the drying step can be carried out as much as possible. Therefore, Qianjie found that the acid quality of Kenyan coffee beans is more sour than that of ordinary washed beans, such as black plum and virgin fruit.

If you often come to Qianjie coffee to buy coffee beans, you will find that the series of rations beans on the Qianjie coffee bean shelf, except for the half-sun treatment of Brazilian red fruits and the wet planing method of Mantenin in Indonesia, the other five types of Qianjie food rations beans are all washed. Because Qianjie has always emphasized that washing treatment is the basic flavor of a producing area, which is very suitable for beginners who just start drinking coffee.

In addition, let's talk about honey treatment in front of the street. The honey treatment method is original in Costa rica. first, the coffee fruit is washed and floated to remove the defective beans, then the selected coffee fruit is peeled off and the pectin is retained. This season, the coffee is dried on an elevated bed and air-dried for about a week or two. In this process, the coffee beans are constantly turned to dry evenly, so that the coffee beans can fully absorb the sugar in the pectin.

The way to treat raisin honey is to retain 100% pectin. First remove the defective beans by flotation, then take the screened coffee fruit directly to the elevated bed to dry for at least three days, then use a sheller to remove the skin and pulp, retain the pectin before drying. Because of the sun drying process and the absence of pectin, the coffee beans treated with raisin honey and honey are very sweet. Coffee flavors such as Bach, Chopin, Mozart and Beethoven of the Costa Rican musicians on the street are very sweet, with rich tropical fruit flavors.

Honey treatment is not suitable for rainy weather, which can make coffee beans moldy in wet and rainy weather like Indonesia. Therefore, the general method for the treatment of coffee beans in Indonesia is to use the local wet planing method. The general steps are:

1. Remove the peel and pulp of the coffee fruit and retain parchment and pectin.

two。 Put the processed coffee fruit into a pool to ferment and remove pectin.

3. Then dry the coffee beans with parchment in the sun for two to three days to reduce the water content of the coffee beans to about 20%.

4. Then remove the parchment, dry the raw beans again, and reduce the water content of the coffee beans to about 11%, which can be entered into the warehouse.

The use of wet planing method to treat raw beans also brings the disadvantage of unstable quality of raw beans, but on the good side, the wet planing method also makes Indonesian coffee have its own coffee flavor, low acidity, strong herbal spice flavor and so on. Among the five types of Mantenin coffee on the front street, except for the sun manning, all of them are used to treat raw coffee beans.

However, with the continuous progress of science and technology, the treatment process of raw coffee beans is also in continuous progress. In recent years, there has been a method of anaerobic fermentation, which is also known as "carbon dioxide impregnation" (red wine treatment). In fact, the process is not complicated, that is, the use of biotechnology, such as stainless steel buckets that can control the entry and exit of oxygen, time, temperature and PH, to make coffee beans in a hypoxic or oxygen-free environment, so as to improve the flavor and sweetness of coffee.

For example, the Columbian Flower Moon Night and Rose Valley in front of the street are treated by anaerobic fermentation, and Flower Moon Night uses anaerobic sunlight, so its coffee has a strong strawberry flavor and creamy taste. In the case of Rose Valley, it is treated with double water washing anaerobic enzyme, so this one is more sour and sweet, with peach flavor. The coffee shop on Qianjie is very popular with guests.

Qianjie believes that with the rapid development of the coffee market, all kinds of coffee beans emerge in endlessly, and the rich treatment not only brings different coffee flavor to everyone who loves coffee, but also provides you with more coffee flavor choices.

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