Coffee bean technology: changing taste and ever-changing taste

Coffee bean technology: changing taste and ever-changing taste

The processing of coffee beans is one of the important factors affecting the quality of coffee. Through different processing methods and roasting degrees, coffee beans can present a variety of flavor characteristics and taste performance. The following will introduce the impact of coffee bean processing on taste and taste from several aspects.

1. Original processing

The original processing refers to the initial processing of the ripe coffee berries after being picked, such as peeling and pulping. This process is very critical for the subsequent processing and directly affects the quality of the final coffee beans.

In the original processing, a common and important method is the water washing method. This method soaks the picked ripe fruits in water and stirs them with mechanical force to thoroughly remove the pulp residue. The coffee beans obtained after the water washing method have the characteristics of being brighter, fresher and clearer.

Another common method is natural drying. This method involves drying the ripe fruits directly in the sun and peeling them after the flesh is completely dry. The coffee beans obtained by natural drying have the characteristics of being more intense, high in acidity, and rich in taste.

2. Fermentation process

Fermentation is the process of leaving the coffee beans alone for a period of time after the initial processing to allow them to undergo chemical changes. Fermentation has a significant impact on the flavor and taste of the coffee beans.

A common fermentation method is wet fermentation. In this method, the coffee beans are mixed with the pulp residue and mucilage obtained during the washing process, and then placed in a sealed container for a period of time to promote the action of microorganisms to produce special flavor substances. The coffee beans obtained by the wet fermentation method have the characteristics of floral fragrance, high sweetness, and smoothness.

Another common method is dry fermentation, also known as natural or semi-natural method. This method does not add any external materials, but relies on the coffee beans' own enzymes and microorganisms for fermentation. The coffee beans obtained by dry fermentation have more complex, rich and fruity characteristics.

3. Roasting degree

Roasting is the process of heating the raw processed and fermented coffee beans to a certain temperature to evaporate the moisture inside them and produce chemical reactions, thereby changing their flavor and taste.

Different roasting degrees will make coffee beans present completely different characteristics. Light roasting usually retains more of the original flavor of the origin, with bright, refreshing, floral and other characteristics; medium roasting is more balanced, taking into account both sweetness and bitterness; deep roasting is more bitter and will form a layer of oily luster.

4. Storage and Use

In addition to processing, correct storage and use also play an important role in the final quality.

First, in terms of storage, coffee beans should be kept away from direct sunlight and high temperature and humidity to prevent them from deteriorating. Second, in terms of use, the appropriate grinding degree and brewing method should be selected according to personal taste and preference to fully bring out the flavor characteristics of the coffee beans.

Conclusion

Through different processing techniques, coffee beans can show a rich variety of tastes and mouthfeel. The original processing, fermentation process, roasting degree, storage and use all have an important impact on the final quality. Only when you correctly master each link and make reasonable combinations, can you truly experience the infinite changes brought by coffee.