Coffee bean red wine treatment bean Kaddura iron card long tail Juan coffee

Coffee bean red wine treatment bean Kaddura iron card long tail Juan coffee

The color of raw beans treated by drying is yellow, and the water content of coffee beans is generally about 11%, 12%. The advantage is that sun beans have better sweetness and mellow thickness, and less sour taste, so many coffee fans like it very much. The disadvantage is that due to the use of artificial and natural treatment methods in the process, the sun-cured beans do not look good in appearance, do not look good, the quality is unstable, and there will be greater ups and downs.

Water washing is the most popular treatment method at present, and most boutique coffee beans will choose water washing method. Washing coffee refining process: harvesting → storage tank (removal of impurities and immature beans) → pulp removal machine (removal of pulp and impurities) → fermentation tank (removal of mucous membrane attached to endocarp) → washing pool (selection of light and hard beans) → sun drying field (or dryer) → sheller (removal of endocarp) → grading (electronic bean selector or hand selection, screen, etc.) → outlet

Next, let's talk about the specific process of fermentation. First of all, Colombian farmers carefully pick coffee cherries and carefully select coffee red fruits to ensure that among the coffee cherries selected for processing, the percentage of immature cherries is less than 2%, defective beans less than 3%, and floating beans less than 5%.

Washing is the most technical way to pick up beans, and the quality of coffee is ensured through multiple sieving procedures. First move the red fruit and half-green and half-red fruit that have sunk into the sink into a large or medium-sized pulp screening machine (PulpingMachines). It is cleverly designed to mechanically press the fruit into a sieve hole, which is exactly the size of the pod (both sheepskin-wrapped coffee beans) to filter out the flesh outside the pod-using unripe fruit to be harder. Pods are not easy to squeeze out, but mature fruits are soft, and pods are easily squeezed out to ward off unripe beans and filter out the sweetest pods, so the setting of machine thrust is very important. too much force will squeeze out hard and astringent unripe beans, damaging the quality of fine beans. The general push force is set to allow 3% red fruit pods not to be squeezed into the sieve hole to ensure that all stiff green fruits are removed.

The selected coffee cherries are placed in a specific container by the farmer's uncle, which should have a device similar to a red wine fermentation suppository or a single exhaust valve. In this way, carbon dioxide can be spilled through the device to control the concentration of air in the container. At this time, the coffee cherries in the container are fermented with acetic acid, and the beans are relatively bright, clean and citric acid.

In general, the processor injects carbon dioxide into the container to prevent oxidation from producing volatile acid. this process is called lactic acid fermentation, which produces malic acid and stone acid, which is relatively stable, so the beans fermented by lactic acid are more sour, with cheese, nutty and creamy flavor.