Coffee Processing Method | Coffee Bean Red Wine Processing Method is Cocktail Flavor

After coffee is planted and harvested, the next step is "processing". Daily processing methods include washed processing, sun drying, etc. I believe everyone is already familiar with these processing processes. Then the "honey processing" also became popular. According to the retention ratio of pulp, it is divided into: black honey, red honey, yellow honey, white honey, each with different flavor performance. Then there are raisin processing, wine barrel processing, and red wine processing. Today, let's share with you the knowledge about red wine processing~

The origins of wine processing

The name of "red wine treatment" comes from its processing, while the name of "red wine flavor treatment" comes from its processing results - full body, red wine fermentation flavor, low acidity and excellent sweetness. The red wine treatment of coffee beans, also known as the red wine-like treatment, is inspired by the red wine brewing process. The traditional treatment method is difficult to control the variable fermentation degree of coffee beans. However, the red wine treatment method can ensure the quality of coffee beans by controlling the pH value, even temperature and humidity, and the closed fermentation makes it difficult for aromatic substances to volatilize.

So what is the process of "red wine flavor treatment"?

In fact, strictly speaking, the processing method is closer to the sun drying method, or it is called "high-efficiency sun drying method". Fully ripe coffee berries are picked, and industrial wind equipment is used to increase the air flow in the coffee bean drying space to accelerate the drying of the berries.

Next, let’s talk about the specific process of coffee processing fermentation.

The brewing process of coffee-processed red wine:

1) Remove the pulp and skin of the coffee beans and put them in a stainless steel container - Why choose a stainless steel container? Sasa said that stainless steel containers can better ensure a clean flavor. Then control different temperatures to affect the speed of the reaction.

2) By placing the stainless steel container in a room where the temperature is more easily controlled, they found that if the beans needed more complex acids, the temperature should be controlled at 4-8°C, and if the beans needed to have higher sweetness, the temperature should be controlled at 18-20°C.

3) Seal the fermentation barrel to develop more aromas.

4) This is the most critical and important step. Add carbon dioxide to the fermentation barrel. The density of carbon dioxide is greater than that of oxygen, so it squeezes out the air. This puts the coffee beans in an anaerobic environment. Because there is no oxygen, the decomposition of sugar in the pectin of the coffee beans is slowed down, and the pH value will also drop at a slower rate.

With the help of CO2, the fermentation process will be extended to 3 days at 22°C, and longer at lower temperatures, reducing the dry taste and acetic acid taste. Throughout the fermentation process, Sasa and Tim also recorded the pH value, fermentation temperature, and CO2 content at any time, hoping to make corrections and replications in the future.

The red wine processing method brings a surprising and interesting mature grape flavor and a pleasant berry sweet and sour taste. Panama Hartman Estate Coffee adopts this processing method. The Hartman Caturra species processed with red wine exudes a super rich fruit wine aroma from the moment it is ground, accompanied by a refreshing smoked wood spice scent, plus the sweet aroma of special berries that are sun-dried. Once you smell it, you will be intoxicated. After entering the mouth, it is accompanied by rich tropical fruit flavors, such as passion fruit, mango, orange and berry juices and peach alcohol. A cocktail carefully blended!! No, this is a cocktail from nature!!