Sweetness center, a new way to process coffee beans

A new way to process coffee beans at the center of sweetness

Coffee is an essential drink for many people every morning, and the way coffee beans are processed has an important impact on taste and flavor. In recent years, a new processing method centered on sweetness has gradually attracted attention. This article will introduce this new processing method and explore its impact on the quality of coffee beans.

1. Traditional and modern coffee bean processing methods

In the traditional coffee bean processing process, it usually goes through the steps of picking, peeling, fermentation, washing, drying, etc. These steps are mainly to remove the pulp and the sticky layer, and make the interior dry for preservation.

However, in this process, some organic compounds are also removed or decomposed, resulting in the loss of some flavor substances. Therefore, new processing methods have emerged in the modern coffee industry with the goal of retaining more flavor substances.

2. New treatment method for sweetness center

Sweetness Center is a coffee bean processing method based on scientific research and practical experience. Its core concept is to maximize the retention of organic compounds inside the coffee beans to improve sweetness and taste.

Specifically, the sweetness center processing method mainly includes the following steps:

2.1 Select coffee cherries of suitable maturity

In traditional processing methods, coffee cherries of different maturity levels are often mixed together when picking. However, in the sweetness center processing method, only coffee cherries with the right maturity level are selected for subsequent processing.

Doing so ensures that the internal organic compounds are fully developed and avoids the negative impact of underdeveloped or overripe fruit on the taste.

2.2 Remove the outer peel and soak

Unlike the traditional peeling method, in the sweet center method, the outer peel is gently removed and the remaining part is soaked in water for a period of time.

This step is designed to further clean and soften the surface of the beans and encourage the internal organic compounds to seep out to increase flavor.

2.3 Low temperature drying

In traditional processing methods, coffee beans are usually dried by sun drying or high temperature roasting. However, in the sweetness center processing method, low temperature drying is used.

This can avoid the loss of internal organic compounds due to excessively high temperatures and maintain the original flavor characteristics of the coffee beans.

3. Effect of sweetness center treatment methods on coffee quality

Compared with the traditional method, the sweetness center treatment method has a significant improvement in taste and flavor. First, because more organic compounds are retained, the coffee beans have a richer and more complex taste.

Secondly, coffee beans that have been treated with a sweetness center tend to have a richer, softer aroma, and a better balance between acidity and bitterness. This makes drinking a cup of coffee that has been treated with a sweetness center a pleasant and memorable experience.

4. Conclusion

The new sweetness-focused coffee bean processing method is a method worth paying attention to and trying. It improves the taste and flavor by maximizing the retention of organic compounds inside the coffee beans.

However, it should be noted that different types of coffee beans may have different adaptability to this treatment. Therefore, in practice, it needs to be adjusted and optimized according to specific circumstances.

In short, the sweetness center processing method provides us with a brand new coffee experience, allowing us to better taste and enjoy each cup of carefully roasted coffee.