Coffee sun treatment-honey treatment coffee beans are washed in the sun

Coffee sun treatment-honey treatment coffee beans are washed in the sun

SilverSkin/Chaff: there is a thinner film inside the parchment that wraps the coffee beans. Because the color is glossy and silvery, people used to call it "silver skin". This layer of silver will fall off during baking. Usually when you grind the coffee, you find some silver crumbs in the coffee powder. These crumbs are the silver-skinned coffee beans that fail to peel off the beans when roasted: each fruit contains two coffee beans (except for a single pod Peaberry. The fruit of this kind of coffee contains only one coffee bean. Normally, 5% of each batch of coffee beans is a single pod. Coffee beans can be roasted after drying and treatment.

Like washing and solarization, pulp solarization has become a feasible and high-quality method for drying coffee fruits. In Brazil, which was born in 1990, Brazilians in order to give up the rotten sun-cured coffee that has been criticized for a long time, and unable to solve the problem of using water in coffee washing, finally found another way to combine washing with sunlight to create pulp solarization. The pulp solarization method not only reduces the water consumption, but also reduces the effect of exocarp on coffee beans. It is a cost-effective coffee treatment method.

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 method (Pulped Natural). During the washing process, the peel and pulp of the fruit are treated by 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 produced in the 19th century, also known as "wet processing"