Coffee and bean honey treatment which brand has good taste characteristics

Coffee and bean honey treatment which brand has good taste characteristics

Semi-washing, also known as "honey treatment", is a compromise between drying and washing, eliminating the need to ferment coffee fruits. Harvest → storage tank (remove impurities and unripe beans) → pulp removal machine (remove pulp and impurities) → washing pool (select light and hard beans) search → sun field (or dryer) → sheller (remove endocarp) → classification (electronic bean selector or hand selection, sieve, etc.) → outlet

Another method for the treatment of coffee berries is semi-washing. This method is developed on the basis of washing. The first step is the same as washing. When the fruit turns red, it is picked and put into the pool. The immature fruit floats and the ripe coffee fruit sinks. Remove immature coffee berries in this way. Then remove the silver peel of the ripe coffee berries with a special machine, spread the berries on the ground, dry them and then wet them, and finally use a special machine to grind off the dried flesh and take out the coffee seeds. These are raw coffee beans that have been semi-washed.

The advantage of this raw coffee bean treatment method lies in: on the one hand, it saves water, on the other hand, it avoids mildew in the fermentation process and other problems that are not conducive to the quality of coffee beans. Mantenin produced in Indonesia is mostly semi-washed. Brazil has also used semi-washing in recent years, and Brazil is the only country in the world that has both sun, water and semi-washing treatments.

Mucous membrane (Mucilage): under the skin and pulp, a thick layer of mucus tightly wraps the coffee beans. Because this mucous membrane is extremely sticky and high in sugar, it is used to call it "Honey". Not only coffee, but also many fruits have a layer of mucus inside. You can log on to Silver Skin/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 skins that cannot be peeled off from coffee beans during baking.