Processes of processing raw green coffee.
Let Danielmachine also explore: The process of processing raw coffee beans, how to choose your own green coffee to start making a difference.
What constitutes a delicious cup of coffee?
A few people answered
- Pure
- Material
- Skill
- Secret
and right gout.
All of the above is true! But it all comes together with one point: Good Ingredients. For good ingredients you have to know which peeling technique they are using to make them.
Today we will not hide that secret, which will open for you to see and choose for yourself the gout that suits you. You already know what the purpose of coffee preparation is for! By the way, we will summarize the answers to better understand what that purpose is.
That is:
- Store raw materials
- Facilitate easy roasting
- Improve the quality of coffee beans
- Create richness in flavor
- And in which the influencing factor:
+ Climate and weather conditions
+ Water source
+ Labor
+ Selling price
Firstly, we will return to explore the composition of coffee beans
Picture:
*Note:
Outer Skin: Outer casing
Pulp: Meat layer
Pectin Layer: Viscous layer
Parchment coat: Rice husks
Silver Skin: Silk sheath
Bean: Coffee beans
Center cut: Free coffee
Processing principle: Separating seeds from ripe fruits and drying them, reducing moisture in seeds from 65% to 12.5%
It is simple to say but it is difficult to do because Coffee Processing refers to the method of removing the hull and paddy from the coffee bean. The result is a hard green coffee bean ready for roasting. Generally there are three methods for processing:
1. Dry process (Dry Process): Whole intact berries are dried directly on the porch, cover or roof. When dry, the hard crust of the cherries is ground, leaving a hard green coffee bean ready for roasting.
2. Semi-washed / honey process / Pulped Natural: is a fairly new type of coffee processing in the World. This method is also easy to mislead many people when they think that mixing honey into coffee beans is not really like that!
3. Wet processing (Full Wash / Wet Process): Coffee is brought to the factory right after harvesting, where the coffee berries are peeled, soaked in a tub of water to ferment for about 30-36 hours, after Rinse and dry
Diagram: Process of preliminary processing of coffee
Advantages and Disadvantages of each process
Natural process of dried fruit (Dry Process): has a sweet taste, less sour, more flavor but not uniform. Protect the environment because very little use of water and manual sun exposure.
Cons: Depends on weather and long exposure time.
Semi-washed / honey process / Pulped Natural: Sour enough, homogeneous, plump, floral, rich and sweet-tasting. Protect the environment because very little use of water and manual sun exposure.
Disadvantages: Too dependent on weather factors and requires the skills of the preparers.
Wet processing (Full Wash / Wet Process): pure homogeneous taste, clean, citrus sour taste. Fast drying time.
Cons: Need a lot of water and easily fermented coffee makes it sour if soaked in water for too long.