What will be the effect of semi-washing on the flavor of coffee beans?

What will be the effect of semi-washing on the flavor of coffee beans?

1. Simple, low processing cost.

two。 The raw bean is naturally dried in the pulp and absorbs the essence of the fruit, so the fruit is rich, sweet and mellow in thickness.

Shortcomings of solarization method

1. In some producing areas, the sun treatment did not screen out the floating beans, resulting in defects in the quality.

two。 During the drying process, the pulp is easy to mildew due to the return of moisture, which pollutes the raw beans.

3. The shelling of the machine inevitably hurts the raw beans, resulting in appearance defects.

Washing method:

Water washing is a common method of raw bean treatment at present.

Sift out floating beans (same sun method)

Remove the pulp

The fresh fruit is sent to the pulp screening machine (pulping machine) to remove the peel and pulp, and the immature fruit will be screened at this stage because it is not easy to separate the pulp. After the pulp screening machine, all that is left is pectin, sheepskin and seeds.

. Pectin removal by fermentation

Transfer the peeled seeds with pectin into the fermentation tank. Although the name is water [washing] method, in fact, it is not really washing off pectin, but through the fermentation process, pectin is biodegraded. The fermentation process is about 16-36 hours, during which the pectin must be stirred frequently to accelerate the separation of pectin from the seeds. Water washing fermentation produces acid substances such as citric acid, malic acid and acetic acid, which seep into raw beans, making the beans sour more sour than in the sun. After the fermentation is completed, it is the real washing-- washing the beans again.