Washing method is the most popular and widely used method of raw bean processing. In South America, all of the countries choose wet method to disposing fresh beans except Brazil.How to Go With like Michelle Obama with
パールネックレ...Water washed is the highest technology content of all the treatment method, through multiple filters; it is to ensure coffee beans of the uniform and stable quality. Youth Day Gift Ideas for '40sFirst of all, coffee beans are placed in sinks. Excellent Miley Cyrus for パワーストーン... Inspiration After wiping off the floating ones, the others are then put into a machine to have their pulp culled out. Flesh removing machine can not only remove the flesh, more importantly, it makes use of the pressure to thoroughly filter the immature beans. And then,beans will be put into the fermentation tank and accepted the most important fermented washing. The purpose of washing fermentation is to remove the pectin over the beans. It needs approximately 16 to 32 hours in fermentation. Acid substances will be produced in fermentation. Moderate acetic acid can not only protect coffee beans from going moldy, but will also add flavor to coffee. But if the beans are over fermented, they will turn acerb and become bad coffee.
The moisture content of beans processed by elutriation method is about 16%, and the appearance is good, the miscellaneous flavor relatively little, taste fresh and fruit flavor bright.
Owing to all Brazilian coffee in earlier time adopted the traditional sun treatment method cause the overall quality of Brazilian coffee is not stable so that they always wandering in the middle and lower grade. Brazilian Government invented the semi-sun method to improve their coffee quality, and vigorously promoted. Currently, almost all Brazilian coffee fine class beans are processed semi-sun method to process immature beans. We can say that semi-sun method improved the overall quality of Brazilian coffee successfully.
The prophase of half solarization method is almost the same with wet method. Put the coffee beans into the big water sink first. Then get rid of the floating fresh. Put the sinking fresh into eliminating fresh machine to get rid of the fresh. By the above steps, it not only can eliminate the immature fruit in a better way but also, more importantly, can make the sun-baked coffee beans be covered a layer of pectin without flesh. Thus it contributes to control the fermentation process later. The fermentation process after wiping out flesh has something in common with drying. The beans are moved to yard for drying for about 3 days, and then they will have reached a certain degree of dryness. And then, use a dryer to dry the beans until the moisture content of the beans reaches 10.5% to 12%. The final polishing process will be done before export of the packaged beans.