Coffee Processing Methods
In addition to the coffee’s varietal, and Terrior, its method of processing will dramatically alter the overall flavour of the ultimate coffee beverage. Processing coffee refers to the technique used to separate the coffee seeds (beans) from the surrounding coffee cherry. Generally speaking, there are three main types of processing typically used by the industry; Washed, Natural, and Pulped. Each process has its benefits and difficulties, and the Coffee Farmer must choose wisely to maximize which ever factor they are after.
Coffee Farmers will generally wait to see how much rain has fallen on the plantation before deciding to produce washed, natural, or pulped coffee. If it has rained a lot, it’s harder to produce good natural process because coffee cherries can start splitting. If it hasn’t rained, conditions are great for the Pulp or natural process because no sugars will be washed away. Farmer utilize a special device known as a refractometer which is used to measure the sugar content prior to making a processing decision.
Coffee Farmers will generally wait to see how much rain has fallen on the plantation before deciding to produce washed, natural, or pulped coffee. If it has rained a lot, it’s harder to produce good natural process because coffee cherries can start splitting. If it hasn’t rained, conditions are great for the Pulp or natural process because no sugars will be washed away. Farmer utilize a special device known as a refractometer which is used to measure the sugar content prior to making a processing decision.
https://www.coffeelabs.com/blogs/coffee-labs-roasters/the-science-of-coffee-processing-methods
Washed Coffees
Simply put, Washed Coffees are those in which the cherry is removed from the outside of the bean by a water based solution continually pouring over the fruit, slowly separating the fruit from the bean. Washed coffees rely on the bean having absorbed most of the sugars/nutrients, rather than the cherry, resulting in a more flavourful bean. Ultimately the Washed Process is able to highlight the true character of a single origin bean like no other process because everything stays in the bean, which is why so many specialty coffees are washed.
First, coffee cherries are immersed in water, encouraging the cherries to either float or sink. Bad or unripe fruit will float, and healthy cherry will sink. While still immersed, the coffee will be pushed through a screen where some of the pulp is removed. Afterwards, the rest of the pulp and mucilage is removed mechanically by specialized machinery or fermented off over the course of 24 to 36 hours. Fermentation is the preferred method as it basically steeps the beans in their own juice making them even more flavourful. After washing, these coffees are left to dry on patios or beds under direct sunlight.
Simply put, Washed Coffees are those in which the cherry is removed from the outside of the bean by a water based solution continually pouring over the fruit, slowly separating the fruit from the bean. Washed coffees rely on the bean having absorbed most of the sugars/nutrients, rather than the cherry, resulting in a more flavourful bean. Ultimately the Washed Process is able to highlight the true character of a single origin bean like no other process because everything stays in the bean, which is why so many specialty coffees are washed.
First, coffee cherries are immersed in water, encouraging the cherries to either float or sink. Bad or unripe fruit will float, and healthy cherry will sink. While still immersed, the coffee will be pushed through a screen where some of the pulp is removed. Afterwards, the rest of the pulp and mucilage is removed mechanically by specialized machinery or fermented off over the course of 24 to 36 hours. Fermentation is the preferred method as it basically steeps the beans in their own juice making them even more flavourful. After washing, these coffees are left to dry on patios or beds under direct sunlight.
https://brewersclub.co/processing-methods/
Natural Processed Coffee
The Natural Process is exactly what it sounds like, what would naturally happen to the plant without human intervention. In a Natural process the coffee cherries are simply left on the plant to naturally dry out and shed their skin. A more popular variation of this process is picking the cherries from the plant, and then drying them on raised beds. The coffee will then be sun-dried with the cherry intact. Workers will rotate the cherries, raking and turning by hand, at regular intervals to avoid any mildew or molding. This will also ensure that each cherry reaches the targeted moisture content. The process can take up to a full month, depending on conditions, rotation intervals, and the particular coffee.
Although natural process requires less investment, it still requires certain climatic conditions to ensure the drying of the fruit and seed in time. The major drawback to this method is the inconsistency which can result from unripe fruit drying and turning brown alongside ripe fruits. Due to the inconsistency, naturally processed coffees are often grouped as lower-quality. However, if a Farmer was capable of ensuring unripen cherries were removed prior to the drying phase, the resulting coffee as the potential of retaining more of the beans natural characteristics and there for a more interesting cup.
The Natural Process is exactly what it sounds like, what would naturally happen to the plant without human intervention. In a Natural process the coffee cherries are simply left on the plant to naturally dry out and shed their skin. A more popular variation of this process is picking the cherries from the plant, and then drying them on raised beds. The coffee will then be sun-dried with the cherry intact. Workers will rotate the cherries, raking and turning by hand, at regular intervals to avoid any mildew or molding. This will also ensure that each cherry reaches the targeted moisture content. The process can take up to a full month, depending on conditions, rotation intervals, and the particular coffee.
Although natural process requires less investment, it still requires certain climatic conditions to ensure the drying of the fruit and seed in time. The major drawback to this method is the inconsistency which can result from unripe fruit drying and turning brown alongside ripe fruits. Due to the inconsistency, naturally processed coffees are often grouped as lower-quality. However, if a Farmer was capable of ensuring unripen cherries were removed prior to the drying phase, the resulting coffee as the potential of retaining more of the beans natural characteristics and there for a more interesting cup.
https://brewersclub.co/processing-methods/
Pulped Natural Processed Coffee
A Pulped Natural Coffee is essentially the middle ground between Natural and Washed processing methods. Where the Natural method dries the bean in its natural state, and the Washed method removes the skin, cherry, pulp entirely from the bean, the Pulped Natural Process only removes the outer skin of the cherry, allowing the bean to sit with the cherries pulp/mucilage. Due to the excess sugars in the pulp/mucilage of the cherry which the bean slowly absorbs, the beans become extremely sticky. Typically, the more mucilage left on the bean, the sweeter the taste of the resulting coffee.
A Pulped Natural Coffee is essentially the middle ground between Natural and Washed processing methods. Where the Natural method dries the bean in its natural state, and the Washed method removes the skin, cherry, pulp entirely from the bean, the Pulped Natural Process only removes the outer skin of the cherry, allowing the bean to sit with the cherries pulp/mucilage. Due to the excess sugars in the pulp/mucilage of the cherry which the bean slowly absorbs, the beans become extremely sticky. Typically, the more mucilage left on the bean, the sweeter the taste of the resulting coffee.
https://brewersclub.co/processing-methods/
Sorting and Green Grading
After the beans are hulled, a process which removes any remaining parchment, the beans are then sorted by size and weight. In addition, it is at this time the beans are graded and reviewed for color flaws or other imperfections. Beans that do not meet the standard due to unacceptable size or color, over-fermentation, insect-damaged, or remain un-hulled are discarded. Green grading is also the first step in the grading process for coffee to become certified “specialty coffee”. At this point a visual inspection involves taking a 350g sample of green coffee beans and counting defective beans; defects can be Primary (e.g. black beans, sour beans) or Secondary (e.g. broken beans). Coffee qualifies as ‘speciality’ when it has zero Primary defects and less than five Secondary defects. The second half of the grading process occurs after the beans have been roasted and brewed into coffee.
After the beans are hulled, a process which removes any remaining parchment, the beans are then sorted by size and weight. In addition, it is at this time the beans are graded and reviewed for color flaws or other imperfections. Beans that do not meet the standard due to unacceptable size or color, over-fermentation, insect-damaged, or remain un-hulled are discarded. Green grading is also the first step in the grading process for coffee to become certified “specialty coffee”. At this point a visual inspection involves taking a 350g sample of green coffee beans and counting defective beans; defects can be Primary (e.g. black beans, sour beans) or Secondary (e.g. broken beans). Coffee qualifies as ‘speciality’ when it has zero Primary defects and less than five Secondary defects. The second half of the grading process occurs after the beans have been roasted and brewed into coffee.
Visit Us
|
|
