Description of Flavor of Coffee beans treated by Water washing and Solar treatment varieties of Grinding scale

Description of Flavor of Coffee beans treated by Water washing and Solar treatment varieties of Grinding scale

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.

2. 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 quality and is not popular with selected coffee lovers.

4, washing:

Farms that use the washing method must build washing ponds and be able to introduce an endless supply of running water. During the treatment, the mellow beans are put into the pool and passed back and forth, using the friction of the beans and the power of running water to wash the coffee beans until smooth and clean.

1 Skin/Pulp: the outermost layer of the coffee bean is covered with berry-like skin and pulp. In addition to the natural sun method, coffee beans treated by other methods must remove the skin and flesh within a few hours after picking. Similar to the cherries we often eat, the difference is that when we eat cherries, we mainly eat the pulp and peel of berries. For coffee, peel and pulp are important by-products. In some places, people use the peel and pulp of coffee to make tea. People in the industry used to call the peel and pulp of coffee "Pulp". The machine used to remove the pulp is called the "desizing machine".

Mucous membrane (Mucilage): under the peel and pulp, a layer of sticky mucus tightly wraps the coffee beans. Because this mucous membrane is extremely sticky and high in sugar, it is used to call it "Honey". Not only coffee, but also many fruits have a layer of mucus inside. You can check the relevant information at http://en.wikipedia.org/wiki/Mucilage.

Parchment (Parchment): inside the mucous membrane, a thin film of cellulose wraps the coffee beans. After drying, the film looks like parchment, hence the name.

4 Silver skin (Silver Skin/Chaff): there is a thinner film inside the parchment that covers the coffee beans. Because the color is glossy and silvery, people used to call it "silver skin". This layer of silver will fall off during baking. Usually when you grind the coffee, you find some silver crumbs in the coffee powder. These crumbs are the silver skins that fail to peel off the coffee beans during baking.