Red wine treatment of raw coffee beans introduction to sun washing of coffee beans treated with honey
After taking out the sticky pods of the red fruit, move them into a large sink, followed by the most important washing and fermentation to remove pectin shavings from the pods. This sticky material is not easy to wash away with water, so it is necessary to hydrolyze the pectin with all kinds of bacteria in the tank, decompose the pectin and wash the pods in the tank to accelerate the pectin to break away from the pods. The fermentation process takes about 16 to 36 hours, depending on temperature and humidity, when malic acid is naturally produced in the tank. Citric acid. Acetic acid. Lactic acid and propionic acid. Interestingly, the raw bean itself contains almost no acetic acid, but the fermentation process of washing treatment can increase the acetic acid concentration of the bean, which is beneficial to the flavor of coffee. Not only can these acids inhibit mold parasitism, some acid elves will also be mixed into beans (which is why washed beans taste so sour), but samples must be taken at any time to see if the sticky pectin on the pods is clean, and then decide whether to stop fermentation and take out clean pods. Once 36Murray is more than 72 hours, it may be over-fermented, producing too much fatty acid and butynic acid and giving off a stench, and beans mixed with too much acid will make the coffee too sour and Chongqing is a bad bean.
1. Shade system
The shade system can effectively block the sun, so that the coffee pulp can produce more sugar, making the final coffee more sweet and wonderful and shiny sour.
2. Stainless steel container
As soon as the coffee beans are picked, they are put into stainless steel containers for fermentation, instead of using traditional cement or ceramic tile containers, these traditional containers will absorb the flavor of the coffee beans rather than retain more of the coffee flavor in the coffee pulp. The flavor of coffee can be made purer by using stainless steel containers.
3. Carbon dioxide
The container in which the coffee beans are placed is then sealed and pressurized with carbon dioxide so that there is no oxygen in the container. By doing so, it ensures that the flavor and aroma of all the coffee are retained in the coffee, and the flavor of the coffee is more obvious.
4. Controllable environment
Finally, these containers of coffee beans are placed in a controlled environment to ensure that coffee beans with the same flavor can be replicated with each treatment. However, the traditional treatment methods are affected by weather, humidity and other factors, so it is difficult to ensure that the flavor of beans treated each time is consistent.
