Washed and roasted: different ways to process coffee beans

Washed and roasted: different ways to process coffee beans

Coffee is one of the most popular beverages in the world, and the way coffee beans are processed has a significant impact on the final taste and flavor. Washing and roasting are two common methods of processing coffee beans, and they use different techniques and steps in the processing. This article will take a closer look at these two processing methods and compare their effects on coffee bean quality.

Water washing method

Washed coffee is a traditional and widely used coffee bean processing method. In this process, freshly picked ripe coffee cherries are first peeled off the outer skin and then soaked in a large amount of clean water for fermentation. The fermentation time is usually 12 to 48 hours, depending on the desired flavor.

After fermentation is complete, the beans are separated by washing, screening and drying, resulting in a type of unroasted green beans called "wet" or "arabica".

Compared with other treatment methods, water washing has the following advantages:

1. Light taste: The water washing method can effectively remove the pulp and mucus of the coffee fruit, making the final coffee beans have a lighter taste.

2. High acidity: Due to the large amount of organic acids produced during the fermentation process, coffee beans produced by the washed method usually have a higher acidity. This high acidity gives the coffee a unique and bright flavor.

3. Suitable for complex flavors: The washed method retains the natural flavor of the coffee beans themselves, so it is suitable for single-origin coffees that need to express complex, multi-layered flavor characteristics.

Baking

Unlike the washing method, roasting is a treatment method that heats the green beans to high temperatures to change their physical and chemical properties. By controlling the time and temperature, different degrees of caramelization can be achieved by heating the green beans at different stages.

Throughout the roasting process, green beans undergo a series of changes:

• Water Evaporation: Initially, the water in the beans is heated and evaporated.
• Yellowing: As the temperature rises, the beans begin to turn yellow and develop some sour and floral aromas at this stage.
• First crack: When the temperature reaches about 200°C, the beans will expand rapidly and make the first crack. At this time, a small hole will form on the surface of the coffee bean.
• Second burst: As the heating continues, the coffee beans expand again and make a louder sound. At this time, many pores are formed inside the coffee beans, and the color gradually darkens.

By controlling the roasting time and temperature, you can adjust the flavor characteristics of the final coffee:

1. Light Roast: Light roasted coffee roasted for a short time and at a low temperature has a higher acidity, bright taste and light flavor. Because there is no excessive caramelization, the original single-origin flavor is retained.

2. Medium Roast: Coffee beans roasted at medium time and medium temperature have a more balanced acidity and sweetness, as well as a certain degree of caramelized flavor.

3. Dark Roast: Dark roasted coffee obtained by long-term and high-temperature roasting has a strong bitter taste and low acidity. The oil on the surface of the beans is fully released, forming a bright black appearance.

The impact of washing and roasting on coffee quality

Washing and roasting are two different but related processing methods that have a significant impact on the final coffee quality.

First, in the washed method, the fermentation process can remove the pulp and mucilage and keep the original flavor of the beans. This treatment method is suitable for those single-origin coffees that pursue complex taste and multi-layered flavor characteristics.

During the roasting process, the flavor characteristics of the final coffee beans can be adjusted by controlling the time and temperature. Light roasting retains the original single-origin flavor, medium roasting balances the acidity and sweetness, and dark roasting emphasizes the bitterness and rich taste.

In addition, washed coffee beans usually have higher acidity, while the caramelization during roasting reduces the acidity and increases the bitterness. Therefore, when choosing the coffee bean processing method, you need to decide according to your personal taste preference.

in conclusion

Washing and roasting are two different but interrelated ways of processing coffee beans. Washing removes the pulp and mucus through fermentation and retains the original flavor; while roasting adjusts the final flavor characteristics by controlling time and temperature. Whether you pursue a complex flavor or a simple taste, you can choose the processing method that suits you according to your personal preference.