How to process coffee beans: tips to help you go from a novice to an expert

The coffee beans presented to the public have all been processed, and when they reach our hands, they are mostly roasted according to our requirements. But do you know how the freshly picked coffee beans are processed?

【Natural sun exposure method】

This is the oldest method still in use today. Today, only Ethiopia and Brazil, where coffee beans were first grown, still use this method.

The fruit begins the sun drying process after picking without any treatment. It can be dried in a mechanical dryer or spread out in the yard, on a drying table, on a tarp or on the ground to dry in the sun. The drying process usually lasts about 4 weeks.

The natural sun drying method can preserve the fruity aroma of coffee cherries. When you taste this kind of coffee, you will find that the coffee is rich in fruity aroma and has a brighter taste. After drying, people will use a special machine to remove the outer shell. This process is called "dry milling".

【Water washing method】

Steps of water washing method: 1. Select beans; 2. Separate the kernels; 3. Fermentation; 4. Wash with water; 5. Dry and bake.

After the ripe coffee cherries are picked, they are quickly transported to the processing operation, which can be a small shed or some larger processing facilities.

The coffee beans are washed and sorted in running water, and then put into the pulper. Here, the coffee beans and pulp are separated, and then they are put into the fermentation tank to ferment, which is enzyme catalysis and hardening. After completion, they are put into a larger drying machine.

Typically, this method tends to highlight the acidity in the coffee and its refreshing qualities.

[Semi-water washing method]

The semi-water washing method is widely used in Brazil.

The coffee cherries are picked after they have ripened and then laid out in the sun for a few days to dry to reduce some of the moisture. They are then sorted and pulped using a small amount of water to facilitate the pulping process. This method is very similar to the washed method, but without the fermentation step.

All fruit layers (skin, pulp, rind and silverskin) are removed by pulping, leaving clean green coffee beans. The beans are then laid out in the sun or placed in a mechanical dryer for complete drying.

But the disadvantage is that the coffee tastes relatively bland because it is not fermented. Therefore, most coffee growers will not use this method for super high-quality coffee beans, fearing that the original flavor of the coffee beans will be lost. And general coffee bean purchasing companies rarely purchase coffee beans produced in this way.

Honey processing method

This method is now generally used by coffee growers in Costa Rica, and it is also widely used in China and the United States.

Generally speaking, the nominal mucous membrane of coffee beans is very sticky and has a very high sugar content. People usually call this substance "honey". During the honey processing, some or all of the "honey" will be left when the coffee is dried. After picking, the coffee berries will go through grading, pulping and other processing processes, and then they will be placed on the drying equipment for drying.

However, since the drying time of the mucous membrane is relatively short, the coffee will hardly ferment during the drying process.

The acidity of coffee beans produced by this method is slightly higher than that of the natural washed method, but much lower than the other two.

Photo and text | Compiled by Xiaolu