Coffee bean processing methods revealed, how many methods do you know?

Coffee Bean Processing Methods Revealed

Coffee is one of the most popular drinks in the world, and coffee beans are an important raw material for making coffee. During the production process, coffee beans need to go through a variety of processing methods to achieve the best quality. This article will reveal several common coffee bean processing methods.

1. English dry processing in coffee shops

Dry processing, also known as natural processing or sun processing, is the oldest and most traditional processing method. In this process, the freshly picked ripe coffee cherries are placed in the sun to dry. When the cherries are completely dry, the outer skin becomes brittle and easy to peel off.

Next, after the outer peel is removed, the remaining fruit, including the inner flesh and germ, is exposed to the sun for further drying, a process that can take weeks or even months.

Since there is no water involved in the process and the sun causes the internal germ to gradually lose vitality and germination ability, dry-processed coffee beans usually have lower acidity and a richer taste.

2. Wet treatment

Wet processing is a relatively new and more complex process in which freshly picked, ripe coffee cherries are first sent to a peeling machine to remove the outer skin.

Next, the inner pulp and germ are placed in a tank for fermentation. The fermentation time is usually 24 to 48 hours. This process helps to remove the mucilage remaining on the coffee beans and also enhances the taste of the coffee beans.

After fermentation is completed, the coffee beans will be washed through a washing machine to remove residual substances and finally expose a clean and smooth surface. Then, they will be placed in the sun to dry or dried using special equipment.

Since wet processing requires a lot of water resources and more time and energy, and is easily affected by environmental factors during the production process, the coffee beans produced by wet processing are often more expensive but of better quality.

3. Honey treatment

Honey processing is a process between the dry and wet processes. In this process, the outer skin of the ripe coffee fruit is removed, but the inner pulp is retained to form a layer of mucilage around the bean.

Next, the mucilage-containing coffee beans are left to dry in the sun or in special equipment, a process that can take several days.

Honey processed coffee beans usually have higher acidity and a more complex taste. Different colors and concentrations of honey can affect the taste and taste of the final coffee beans.

4. Other processing methods

In addition to the three main processing methods mentioned above, there are also some other special processing methods. For example, in Bali, Indonesia and other regions, people use double fermentation to process coffee; while in Brazil, the semi-washing method is popular.

Regardless of the processing method used, each step has an important impact on the final coffee bean quality. Choosing the right processing method depends on the type of coffee, geographical conditions and the producer's personal preference.

in conclusion

Coffee bean processing is one of the key links in making high-quality coffee. Dry processing, wet processing and honey processing are the three most common and representative processing methods. Each method gives coffee beans different characteristics and tastes, thus meeting the needs of different consumers for coffee flavor.

No matter what processing method is used, carefully selecting high-quality coffee beans and reasonably controlling factors such as the time and temperature required in each link can ensure that you will eventually drink a delicious, rich and enjoyable cup of coffee.