Did you know if coffee is not only felt during brewing, but
also roasting techniques and the process after harvest. So it's not a coffee
maker or barista that can make coffee taste diverse. Coffee farmers who also
process coffee beans into coffee rice, is also very determine the taste.
Let's compare the taste of each type of processing, let's
learn more about coffee processing.
Coffee Processing
Bottom line coffee processing can be divided into two,
namely the process of wet (full wash) and dry (dry process or natural process).
However, there are several techniques that farmers often use after adjusting
existing park conditions such as air smoke, weather factors that often rain and
conditions.
Some known coffee processing processes are 1) full wash, 2)
semiwash, 3) dry or natural process, 4)
Honey Process
Every coffee processing requires the harvesting of coffee by selecting ripe fruit or select red (red cherries). If you can not process the picking of red coffee fruit then every process used will not be produced to taste enough caraway coffee later. One of them is raw coffee fruit (the color is still green or crude yellow) will be followed and it will destroy coffee steeping. Because uncooked coffee beans will taste like beans and steeping tools, even if only one seed is not cooked. Therefore, sorting out the intolerable red should happen when expecting good coffee.
Honey Process
Every coffee processing requires the harvesting of coffee by selecting ripe fruit or select red (red cherries). If you can not process the picking of red coffee fruit then every process used will not be produced to taste enough caraway coffee later. One of them is raw coffee fruit (the color is still green or crude yellow) will be followed and it will destroy coffee steeping. Because uncooked coffee beans will taste like beans and steeping tools, even if only one seed is not cooked. Therefore, sorting out the intolerable red should happen when expecting good coffee.
In addition to picking red, another important process is the
sorting of the coffee fruit. The trick is to soak the coffee beans in the air.
When coffee beans float on the surface of the air, it is a coffee bean that has
a defect. For example there is a pinhole, a term that indicates the caterpillar
fruit in coffee beans. Since there is an air cavity inside the coffee bean
where the fruit borer is located, the coffee fruit floats. Floating coffee
fruit should be exposed (sorting) with coffee fruit that sank.
full Wash
The process of coffee processing with wet technique begins
with peeling meat and peel of coffee fruit using a tool commonly called a
pulper. The way the coffee is included in the container above the pulper
(hoper) and grinding wheel is played while the coffee coffee is watered (see
photo above which is the coffee farmer in Nagarisaribu Village Lintong North
Sumatra peeling the coffee peel). Coffee beans separated from the meat and skin
of the coffee will then be included in the reservoir immediately filled with
water.
Processing with full wash technique is done by soaking the coffee beans with water and some water time to dissolve the mucus that attaches to the skin of grain (parchment). The essence of this immersion process is to remove the mucus attached to the parchment. Some experts call this full wash technique will avoid fermentation in coffee, it is expected that the seduhan will feel clean (no foreign taste other than coffee).
Processing with full wash technique is done by soaking the coffee beans with water and some water time to dissolve the mucus that attaches to the skin of grain (parchment). The essence of this immersion process is to remove the mucus attached to the parchment. Some experts call this full wash technique will avoid fermentation in coffee, it is expected that the seduhan will feel clean (no foreign taste other than coffee).
After being lifted from the air, coffee beans need to be
dried in the sun to have 12 percent seed moisture content. This process takes
several days depending on the weather. This technique is full wash coffee
drying process because coffee beans can be avoided from excessive fermentation.
This full-fledged laundry technique is common in state-owned
or factory-owned PTPN coffee processing plants. They use engineering techniques
to maintain the uniformity of flavors of their production. The full washing
technique, indeed designed to avoid fermentation during processing. Although
the existence of fermentation is actually legitimate, depending on which level
fer.
Once dried, then the parchment skin can be removed by using
a huller. If you like coffee still want to be stored, it is advisable not to
remove the unhulled grain skin.
Full wash processing is done on arabica and robusta coffee.
On robusta coffee with wet processing will lower the original body of robusta
coffee is famous for thick. Thus a robusta coffee drink with lighter.
Semi Wash
The purpose of processing using semiwash technique is to
speed up the process though. Some farmers use this technique to get immediate
action and money. This technique is mostly done by arabica coffee farmers in
Sumatra. Being a coffee planter has been regularly fasting for months, ie when
coffee is not harvested then they will not get income from coffee because it
can not be sold. Therefore, when the coffee begins to harvest they choose
semi-wash technique, in order to quickly enjoy the results of the coffee
harvest.
The semiwash method is no different from the full wash
technique, only after the coffee dipulper does not need to be soaked in the
air. Coffee coffee can be dried immediately Some farmers have even done hulling
or peeling of grain (parchment) when coffee is still wet with 60% moisture
content because it is called as wet hulling. The purpose of wet hulling is to
further speed up the drying process as it directly dries green bean coffee.
When dried with grain skin, then the coffee when it is dried
can be stored together with its parchment and coffee in hulling when dry. The
technique of semi-wash so much referred to give the character on the body that
increases on the steeping coffee. Could be the Sumatran coffee that berkharakter
body higher because of this process. In some other areas such as Ciwide farmers
apply the semiwash process, in addition to speed up the process as well as a
strategy to improve the body of coffee. Understandably coffee enthusiasts in
the homeland melts with coffee flavors are thicker.
Dry process
In accordance with the name of this process can not use the
air yet can not pulper machine, because the skin and flesh do not need to peel.
After the coffee is sorted, direct coffee is dried in the sun either directly
or using green house plastic. The process of drying this coffee requires high
sunlight, so the coffee can dry quickly. The faster the dry, the coffee fruit
will be able to avoid the fungus and fermentation process is sustainable. Rich
fruit flesh with sugar during drying out in the hot sun joins the flavor of
coffee beans.
After dry coffee beans with moisture content of 12% then the
processing is complete, coffee can be directly pulped to remove the dry
blackened skin along with its parchment. Can also keep coffee stored for a rest
or aging.
Read : Kopi Arabika
When some stores introduce coffee wine, then the production
process must be dry or dry process. During this process occurs fermentation, so
that felt the sweet taste of calm and acidity that is not sharp or bright but
acidity like red wine.
Large coffee industry is not long to do dry process, because
they are not painstaking to process coffee in quantity very much with a
relatively long time. Especially if not painstaking to reverse clothes in large
quantities. When the location of processing a lot of rain, coffee fruit this
process will turn white due to overgrown mushrooms. Instead of delicious coffee
coffee, coffee that dirty taste later that will harvest.
The opportunity to process the coffee naturally can be done
for family farms that process coffee is not too much. With this technique
small-scale farmers can really lift the flavor of production. Because
eventually the coffee processing can actually be presented with kekriyaan or
where every processed beans can really be considered during the drying process.
So do not be surprised if the taste of coffee family farm production can also
appear beautiful (good) and expensive.
The process of honey
This coffee processing is done stripping the skin using a
waterless pulper, after which the coffee is directly dried in the condition
there is still mucillage or mucillage. During the drying process, activity
takes place. This coffee is named after honey, because there is still mucillage
or sticky with texture like honey.
The process of honey is done in Indonesia, as well as in
Latin American countries such as Costa Rica.
Flavors emerging from the technique though still strong
acidity, but accompanied by the concept of an impressive acid. Not the acid of
fermented coffee.
Cover
Coffee fans, you need to try to get a flavor adventure by
comparing how this coffee installation works. And discover the thrill of
flavors and flavors you like the most. Remember each one of the origin of
coffee gives a very distinctive response to each type of preparation. Happy
adventurous flavors!
Writing source: All Source
