Coffee Bean Processing Method Affects the Final Taste

How do you take your coffee? Two creams, a dozen sugars? Nine splendas? Many rich corn syrup that latte? Well, before you can drink up to Joe in any process, the coffee beans must be removed from the cherry. Even organic coffee. In addition to increasing the effect of the region in the sample cup, each method of treatment help to get the bean flavor profile in a separate world coffee aftertaste.

The wet process is a process in which the fruit is removed from the seeds (grains) before being dried. The wet method is also known as washed coffee. Wet processed coffees are like those in South America, Colombia and some of Ethiopia. Most of Central America such as Guatemala and Costa Rica are wet-processed as well. These coffees are cleaner, brighter, and fruity. Most countries with popular coffee for their perceived acidity, treat using the wet process.

The dry process is another method, also known as unwashed or natural processes. It is the oldest method of processing green coffee beans, where the whole cherry is cleaned and then placed in the sun to dry on tables or in thin layers on the terraces, fully intact and dried cherry is removed after it has dried. This will give the coffee a sweeter taste because of the drying fruit intact.

Most of coffee production in Brazil, Ethiopia and India using the dry method. Dry processed coffees are Indonesia, Ethiopia, Brazil, and Yemen. The dry method (also known as the natural method) produces coffee that is heavy in the body, soft, smooth and complex. This treatment method is often used in countries where rainfall is scarce and many sunny days are available to dry coffee properly.

The coffee is prepared by removing the outer skin of the cherry and drying coffee with the sticky mucilage and inner skin still clinging to the beans.

As with coffee beans pulped treatment process by eliminating the fermentation step to remove the silver skin allows a coffee with two wet and dry characteristics. Therefore, more wet-processed coffee trick, a processed body dry and a little acidity of wet-processed coffee. This type of treatment only occurs in countries where there is a relatively low humidity and coffee can be dry quickly without effervescence. The country that has made this famous case is Brazil. FYI fermentation occurs when the internal viscous mucilage is removed before drying. Pulped beans are placed in cement fermentation tanks with water where they are allowed to ferment for 16-36 hours.

Cherries generally re-spent, or floats as they are also called are discarded, but some have a particular taste profile that is smoother than most pulped coffees. These particular cherries floating in the water during the wet treatment because they dried too much time in the tree to be collected before allowing the beans to remain in contact with the mucilage for a long period of time before initiation of fermentation. You have to go to an independent coffee roaster and gourmet quality. Most of these places are your local independent coffee. And if you drink your coffee black, you are ready to go! You can actually choose the coffee flavor profiles when you drink in its natural state. Café drowning will not let the natural flavors to be enjoyed and savored.

There are natural sugars in the coffee beans waiting to come alive. This is what makes the roasting process. As the heated grain inside, and caramelize the sugars naturally permeate surface. = Dark burnt coffee sugars. Take? In order to get all the nuances and hints of coffee, should be cupped. There really is not the best way to test coffee.

Coffee tasting basic terminology:

Acidity - This is a nice acidity which can be enjoyed in the back of your palate. A tangy coffee is almost like a dry wine.

Aftertaste -The feeling that one experiences after breakfast swallowed.
BALANCE- This means that quality surpasses all others, but there is enough complexity in the coffee to arouse interest.

The overall feel body-mouth. This is the feeling of heaviness, richness and thickness at the back of the tongue when you shake the coffee around your mouth.

Flavor -Acidity has something to do with flavor, and so do the aroma and body. Some cafes just have a richer flavor, more complete than others, whereas other coffees have a tart flavor that tends to dominate everything else

Even if you do not plan for coffee "cup" like us, the professionals do, you will get more your cup of tea drinking Joe Black. So, give yourself a treat at some point and try black coffee if you ever. If you have not taken care about it, chances are you do not have high quality Arabica coffee beans for your drink! You can not find the real taste characteristics of a coffee bean, unless you are using the high quality material! Go to your local independent coffee shop and ask to speak his whole bean selection. They may just have some amazing coffees. Some local cafés are coffee tasting (cupping) today. Try some time!

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