The Flavor of Coffee Solar treatment describes the Grinding process of the processing Plant in the Taste producing area
The Flavor of Coffee Solar treatment describes the Grinding process of the processing Plant in the Taste producing area
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". Washing method: the peel, pulp and mucous membrane are removed by washing and fermentation. This method is also known as the complete washing method (Fully Washed). Shampoo is the most common way for most coffee-producing countries in the world to handle Arabica coffee beans. Some areas also use advanced high-pressure washing machines to clean the peel, pulp and mucous membrane of coffee beans, so fermentation is no longer needed. This method of using a high-pressure washing machine to treat coffee beans is called "Natural washing (Pulped Natural)", which is the simplest process. 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 "Dry Milling".
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