Coffee bean processing methods and characteristics

Coffee bean processing methods and characteristics

Coffee is one of the most popular drinks in the world, and coffee beans are the key raw material for making coffee. During the production process, coffee beans need to go through a series of processing to achieve the best quality. This article will focus on the coffee bean processing methods and characteristics, and introduce common processing methods and their characteristics.

1. English water washing method for export and import

The water-washing method is the most widely used coffee bean processing method. It mainly includes the following steps: first, soak the picked ripe coffee berries in water, then use mechanical equipment to remove the pulp and peel, and then ferment, wash, and dry them.

The washed method can effectively remove the pulp and other impurities, making the resulting coffee beans purer. In addition, during the fermentation process, chemicals that are beneficial to enhancing the complexity of the flavor and the balance of the taste are produced. Therefore, the coffee produced by the washed method has a bright and refreshing taste, high acidity and rich aroma.

2. Natural drying method

Natural drying is a traditional coffee bean processing method. It mainly relies on natural sunlight and air for drying. In this process, the picked coffee cherries are placed on large platforms or on the ground to dry for weeks to months.

Compared with the washing method, the natural drying method is simpler and more economical. At the same time, a series of chemical reactions will occur when the coffee fruit comes into contact with the external environment, which will affect the formation of the final flavor. Therefore, the coffee beans produced by the natural drying method have higher sweetness, rich and complex flavor, and usually have a certain degree of low acidity and thick taste.

3. Honey Processing

Honey processing is a processing method that has emerged and gradually become popular in recent years. It combines the advantages of water washing and natural drying, and focuses on the control of chemical substances produced during the fermentation process and their effects.

Honey processing mainly involves removing the skin of the picked coffee cherries, leaving a portion of the pulp on the beans, and fermenting and drying them. This method allows the coffee beans to absorb a certain degree of sweetness from the pulp while avoiding excessive fermentation that would lead to an overly complex flavor.

4. Semi-water washing method

The semi-washed method is a processing method between the washed method and the natural drying method. After removing the coffee skin, the coffee beans with some sticky substances are soaked in water for fermentation and then dried.

The coffee beans produced by the semi-washed method have characteristics between the washed method and the natural drying method. It retains the characteristics of a certain degree of freshness, bright taste and high acidity, and increases the richness, sweetness and thick taste.

Summarize

Different processing methods have an important impact on the final flavor. By choosing the right processing method, coffee beans can have different characteristics and flavors. The coffee beans produced by the washed method have a refreshing taste and high acidity; the coffee beans produced by the natural drying method are sweet and have a complex flavor; the honey processing method strikes a balance between the two; and the semi-washed method combines the characteristics of the washed method and the natural drying method.

Regardless of the processing method used, the key is to ensure that the coffee beans are fully fermented and dried throughout the entire processing process, and to avoid external contamination and other factors that have an adverse effect on the final quality. Only in this way can high-quality coffee beans be produced to bring people a better tasting experience.