How long can the coffee beans be kept after they are taken apart? how to peel off the coffee beans after the coffee results?

How long can the coffee beans be kept after they are taken apart? how to peel off the coffee beans after the coffee results?

In the process of washing, the peel and pulp of the fruit are treated with a special desizing machine and the coffee beans are peeled off. The coffee beans then enter the fermentation tank for fermentation treatment so that the mucous membrane is no longer sticky. The sugars in the mucous membrane are decomposed during fermentation. Depending on the fermentation method, the fermentation time is usually 12 hours to 6 days (some growers use the watering system to ferment coffee beans. This method is called the Kenyan washing method (Kenyan method) and usually lasts for several days). It is extremely important to decide when to stop fermentation. Once the coffee is overfermented, the taste of the coffee will become too sour. Once the sticky material in the mucous membrane is decomposed, it will be washed down with a lot of water. (the waste water from the raw bean treatment process is considered to be the source of pollution in the coffee industry. Today, advanced technologies are being developed in many areas to recycle and filter the waste water produced by this process. Water shampoo was born in the 19th century, also known as "wet processing".

A tightly controlled fermentation process increases the acidity of the coffee and is reflected in the final taste of the coffee. But as long as the coffee is washed immediately after the fermentation process, the taste of the coffee can be improved and has a bright sour taste.

Arabica has a variety of tastes and acidity, high acidity, less caffeine, red color, less oil, can only grow above 800 meters above sea level, strong aroma, and a variety of different flavors, taste more pure, taste lubrication, chocolate, vanilla and nutty flavor. This kind of coffee is used in the best coffee shops in the world, and experts believe that the quality of this kind of coffee depends on the reasonable blending of bean seeds. Brazil is the largest growing country of Arabica beans, followed by Colombia and India

The process of this method is the simplest. The fruit begins the process of sun drying without treatment after picking. This is the oldest method of treatment in existence. This method is still used in places such as Ethiopia and Brazil.

Natural sunlight can retain the fruity aroma of coffee fruit. When you taste this kind of coffee, you will find that the coffee has a fruity aroma and a brighter taste. After drying, people will use special machines to remove the shell of the surface layer. This process is called drying and shelling (Dry Milling).