Coffee and bean washing process video flavor description of manor production area

Coffee and bean washing process video flavor description of manor production area

The first step is the same as washing. The fruit is picked when it turns red, but it is not thrown into the fermentation tank. Instead, the peel is removed by a machine, the berries are spread on the ground, dried and moistened, and the dried flesh is ground with a special machine to remove the seeds. Most of Mantenin in Indonesia adopts semi-washing method. Brazil has also begun to use semi-washing in recent years, which is the only one in the world that has both sun exposure. The country of production of these three treatments: water washing and semi-washing.

Put it in a large trough full of water to make a preliminary classification. The best coffee has a high density, so it sinks into the water. On the other hand, overripe coffee cherries will surface and can be easily classified. Remove the pulp from the outer layer of the coffee cherry and then soak it in a large sink filled with water. After fermentation, the water-washed coffee will have a distinctive and clear flavor. The fermented coffee beans are washed with clean water, then removed from the water and dried in the sun or machine. Finally, the peel and silver peel are removed by a sheller, which can be screened and divided into different grades of raw coffee beans.

1. Choose beans:

Put the harvested fruit in a water tank and soak for about 24 hours. At this time, ripe fruit will sink, while immature and overripe fruit will float up and can be removed.

two。 Remove the pulp:

Use a machine to remove the peel and pulp, leaving only coffee beans wrapped in endocarp. At this time, there is a layer of mucous membrane on the outside of the beans, and the process of washing is to wash this layer of mucous membrane.

3. Hair alcohol:

The adhesion of the mucous membrane is very strong and is not easy to remove. It must be placed in the slot for about 18-36 hours to make it alcohol and decompose the mucous membrane. There are two methods of fermentation, namely wet hair alcohol and dry hair alcohol, as the name implies, the former adds water, the latter does not add water. In the process of producing alcohol, the seeds and internal pulp will produce special changes, which is one of the steps that most affect the flavor of coffee. Some farms add hot water or alkanolins to speed up the production of alcohol, which has a negative impact on the quality of coffee beans and is not popular with selected coffee lovers.