How to make coffee from newly picked coffee beans

How to make coffee from newly picked coffee beans

Taiwan coffee blossoms in spring every year. After the flowers fade, it produces turquoise coffee fruit, which ripens for six to eight months. The color of the exocarp of coffee fruit gradually turns red, and the color changes from light red to dark red, and then to dark red. When the color of coffee peel changes to crimson and dark red, it has the best maturity and is the best time to harvest. If it is not harvested at the right time, the color of the coffee fruit will slowly turn dark black, and finally become withered and wrinkled. Due to the high sugar content of coffee fruit, when the fruit becomes withered and wrinkled, it is vulnerable to mold infection, affecting the quality of the whole batch of coffee beans.

According to the principle of producing high-quality coffee, the most important factor is to pick the ripe coffee fruit. Only the ripe fruit has good coffee. There can be no way to improve the quality after harvest. Some people think that processing can be used to improve quality, but in fact, this is wrong. It is also impossible to improve the quality by baking. There is a plausible saying in the market that the quality of a cup of coffee is due to the master's skill in roasting or brewing. In fact, the main factors affecting the quality of a cup of coffee are coffee garden management technology, post-harvest processing technology, and finally baking technology and brewing technology. The first two items are the basic elements of the quality of shadow coffee. Roasting and brewing just show the quality of coffee.

The quality of coffee beans has been determined on the coffee tree, and producers must always focus on the coffee tree to produce the best quality fruit. This result can only be achieved by taking good care of it. A single harvest cannot be improved by any currently known processing method. However, after harvest, there are many opportunities to corrupt the coffee beans and reduce the quality of the coffee beans. One of the mysteries of producing high-quality coffee is that the coffee fruit should be processed quickly after harvest, and the processing process should be kept clean to avoid the deterioration of coffee beans.

Another reason for speeding up the coffee processing process is that coffee beans will actually lose weight due to certain factors. After the coffee is harvested, it is quickly affected by some metabolism, which breaks down the carbohydrates in the noodles of coffee beans into carbon dioxide and disappears in the atmosphere. This process continues until the coffee beans are "suppressed" or dried to a certain extent.

According to various research reports, the weight loss rate is the highest in the fermentation process, which will lose 3-4% of the weight of raw beans.

If the coffee can be processed within 24 to 36 hours after harvest, compared with stacking for a few days, it will save 6% of its weight.