The difference between semi-washing and honey treatment of coffee beans washed in the sun

The difference between semi-washing and honey treatment of coffee beans washed in the sun

One step: retain 100% pectin, and then reduce the water content of raw beans to 10% 12% by either solarization or machine drying or a combination of both.

Another step: according to different needs, adjust the setting of the pectin removal machine so that the parchment shell retains different proportions of pectin, and then reduce the water content of raw beans to 10% Mel 12% by either solarization or machine drying or a combination of both.

Raw beans treated by water washing and fermentation generally have less silver skin attached, but unripe beans retain most of the silver skin. Natural all-day sun and honey-treated raw beans, depending on the amount of pectin retained (more or less honey), more or less silver skin will stick to the coffee beans, and show different shades of orange.

When choosing honey to deal with the defects of raw beans, you need to scrape off the silver skin to observe the color of the coffee beans themselves. Honey treatment of raw beans in baking should also pay attention to, if a large number of silver skin can not be discharged in time, the high temperature will scald the surface of coffee beans, resulting in inconsistent baking color.

In general, raw beans dried in the sun are bluer and greener and more uniform than those dried by machines. The water content of raw beans can not be judged simply according to the color depth. The best moisture content of raw beans is 9% Murray 12%. The water content of raw beans must be well controlled in storage. Once the water content exceeds 13%, raw beans are easy to breed carcinogenic toxins.

Bean selection: first put the coffee fruit into the big water tank, move the red fruit and semi-green and semi-red fruit into the pulp sieving machine to remove the pulp and impurities.

Remove pectin: take out the coffee beans, do not need to take the sun, let alone pour into the sink to ferment, but directly into the next pectin scraper, only a small amount of water can scrape away the sticky pectin chips mechanically.

Sun exposure: then take out the raw beans with a smooth surface and expose them outdoors until the water content is reduced to 12%.

Honey treatment, called Honey Process or Miel Process, is known as Honey Coffee. Coffee gardens in Costa Rica (Costa Rica), Panama (Panama) and Taiwan all use this method.

Honey treatment is a kind of treatment between sun treatment and water washing. It keeps the coffee clean, and although the brightness decreases, it increases the sweetness and caramel flavor of the coffee. The appearance of honey-treated beans has a distinct sticky layer. But the honey treatment method is very dependent on the local climate, and the weather must be dry and have sufficient sunshine, otherwise it is not suitable for honey treatment.