Treatment of raw coffee beans-there are several ways to treat coffee fruits
Treatment of raw coffee beans-there are several ways to treat coffee fruits
The basic principle is to use the way of extrusion to squeeze out the soft ripe fruit of the seed, and the peeling machine needs to adjust the gap between the extrusion gap to avoid crushing the seed and destroying the endocarp, resulting in the infection of microorganisms in the follow-up process and making the coffee bean have a bad smell. but do not leave too much flesh, this part can use the speed of the peeling machine to cooperate with the seam adjustment of the fruit before entering the peeling machine It is best to carry out fruit size screening first, in order to adjust the space and speed of the peeling machine to suitable conditions, to get a consistent peeling effect to remove the pulp mucilage removal coffee raw bean treatment biochemical method-commonly known as fermentation process is the peeled coffee beans placed in the appropriate environmental conditions, the pectin contained in the pulp adhered to the inner pericarp is decomposed by lactic acid (lactic) fermentation, so that it is separated from the endocarp. After lactic acid fermentation to a certain extent, the secondary fermentation immediately after lactic acid fermentation, including acetic acid (acetic) fermentation, butyric acid (butyric) fermentation and rotting (putrid) fermentation, will lead to the decline of coffee quality, which should be avoided.
First pour the coffee beans into a large tank, and the poorly developed beans will float on the surface and pick up the ripe and full fruits that sink to the bottom of the water.
The tile is exposed to the sun, often flipped over, picking out defects.
When the water content in the coffee beans is reduced to 10%-14%, the peel pectin can be knocked off with a sheller, and the whole solarization method is complete.
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%.
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