Practical raw bean knowledge

The original species of Arabica can be divided into washing type (washed) and non-washing type (Unwashed) (it is correct to say that the original Robusta species can also be distinguished in this way, except that the original robusta species are rarely washed). In the raw capital state, the endocarp part of the central fissure (center cut) is brown yellow, which is treated by non-washing refining method, while the grayish green ones are treated by washing refining method. After baking, if the central line (center line) of the central crack (center cut) of the tea-brown coffee bean is white, and the white Silver Skin (silver seed coat) still remains, it means that the refining method is washed with water, while if the central line and other parts are brown with tea, and then almost no white Silver Skin remains, the refined hair is non-washed (natural drying).

If new crop (beans produced in that year), the average moisture content of raw beans with water washing is less than 12%, while that of non-washing beans is about 11%. If the raw beans contain more than 14% moisture, because the green beans look black, they will often turn white in a very short period of time and lose the original flavor of the coffee, so pay special attention to it.