Coffee processing is a catch-all term that used to describe the various different processes by which the fruit—the sweet, fleshier outer part of the coffee cherry that most coffee drinkers sadly never get to taste—from the seed inside the fruit, which is shipped around the world and roasted (much to our collective delight here at Sprudge). One such style of processing is called “natural processing”, in which a coffee cherry is passively dried to separate seed from the pulp. Over the years, this natural processing method, which has been used for hundreds of years and has a spiritual home in Brazil, has been seen as a lesser method of coffee production to a roast-ready bean when compared to other processes.
Let’s talk through the basics first. The method was pioneered in Brazil around twenty years ago, where it was originally called Cereja Descascada or “peeled cherry”. This is because the process involves removing the skin of the fruit before letting the coffee dry with almost all of the pulp still on the beans. It’s essentially a middle ground between the dry and wet processing methods. During the natural (or dry) method, the beans are dried entirely in their natural form, while the washed (or wet) process sees all of the soft fruit residue, both skin and pulp, removed before the coffee is dried.
Washed coffee, also referred to as the wet process, the coffee cherry is pulped by a machine. Once this outer layer has been removed, the bean with is mucilage is then fermented in water for at least one to two days and sometimes longer. After the fermentation process, the bean is then washed from its mucilage after it has released its aroma.Of all the coffee processing methods, this method often produces the highest quality coffee. However, it requires a lot of skill and water in order to perform correctly. Some of the world’s finest (and often most expensive) coffees are created using this process. In wet processing, freshly picked coffee fruits are pulped (mechanically separating the seed from the fruit), then the slippery mucilage that remains is removed through controlled fermentation, or in some cases, using a mechanical demucilator. This method produces clean, bright-toned, lighter-bodied coffees and carries a lower risk of defects. It is the process of choice in Colombia, Central America, Kenya and many other coffee producing countries.
CERRADO FINO FARM – FINO CERRADO COFFEE – CERRADO MINEIRO
SANTA CLARA FARMA – EDMAR ZUCCON – MONTANHAS DO ESPIRITO SANTO
GRAINPRO LINING FOR HERMETICALLY SEALED STORAGE
MONTANHAS DO ESPIRITO SANTO
Is humidity a problem for green coffee beans?
When storage conditions are too humid, coffee beans acquire a moldy, fermented flavor and a darker color. That will affect the taste, flavor, aroma ans smell as well the overall quality of the final product. Storage facilities should be well ventilated and kept at adequate temperatures.
How long do green coffee beans stay fresh?
Unlike roasted coffee, which it deteriorates significantly after about six weeks, green (unroasted) coffee beans stored in a cool, dry place (where most humans like to sleep) will keep for very long time (years).
Do unroasted coffee beans have more caffeine?
Unroasted beans contain similar if not higher levels of acids, protein, sugars, andcaffeine as those that have been roasted, but lack the taste of roasted coffee beansdue to the Maillard and other chemical reactions that occur during roasting.
Do green coffee beans contain caffeine?
Green coffee beans are coffee beans that have not been roasted and they are very high in a substance called chlorogenic acid. This acid, in combination with caffeine, is thought to be responsible for a boost in metabolism and other benefits that some consumers have experienced after taking the supplement.
How long does it take to roast coffee beans?
The basic process is simple: use heat to turn green unroasted coffee into brown roasted coffee. Roasting times vary, depending on the method and batch size but you can expect the process to last about 10 minutes for smaller batches and about 16 minutes for larger batches. There are many ways to roast coffee.
What are single-origin coffee beans?
Single-origin coffee is coffee from a small geographical area, usually a particular farm or small group of farms. It is significant because the characteristics of the region, the soil, the altitude and the aspect (what wine lovers call terroir) all heavily influence the final flavor of the beans. Because the coffee all comes from a small area and usually one single farmer, the quality of the coffee can be controlled to a much higher degree. “But why doesn’t everyone use single-origin coffee beans then” I hear you cry! Bottom line is because this quality doesn’t come cheap. Large coffee companies (here’s looking at you Starbucks) would much rather pay less for a blend of inferior beans than pay the premium required to secure the best quality single-origin beans.
How to measure coffee acidity?
Acidity is something to be measured on the pH scale, which uses 7.0 as an indicator of neutrality, numbers under 7 as more acidic and numbers above 7 as lower-acid (or basic). Lemon juice registers at about 2.0; milk at 6.5. A typical higher-acid breakfast blend coffee might land somewhere around 4.7. (Note that “black coffee” is marked on the scale below as a 5; this is an average and certainly not universal.)
What are the health benefits of green coffee beans?
This chemical is thought to have health benefits. For high blood pressure it might affect blood vessels so that blood pressure is reduced. For weight loss, chlorogenic acid in green coffee is thought to affect how the body handles blood sugar and metabolism.
What is the meaning of arabica coffee?
Although it does sound like something magicians say, it isn’t gibberish – it refers to the type of coffee species in which the beans are from. There are over 100 coffeespecies, however the two main ones that are widely produced and sold are: CoffeaArabica and Coffea Canephora (also known as Coffea Robusta).
What are the right conditions to store green coffee beans?
All green coffee beans should be kept cool and dry at room temperature, and away from direct sunlight. The refrigerator is too moist for green beans and the freezer is too dry. In the trade, the general rule in terms of climate for green coffee storage is this: if it’s comfortable for you, then your coffee is happy too.
Should I wash the green beans before roasting?
Absolutely not. Washing the beans before roasting will affect the quality of the product as well the taste, flavor, aroma and smell. If you wash green coffee beans you can loose the product.
How to store green coffee beans?
If you plan on using your green beans within a few months, the plastic bags they came in are fine. You can keep them on a counter top or in a cupboard at normal room temperature. For longer storage periods the beans need to “breathe”. Leaving the Ziploc bag open and occasionally shaking them up will work fine.
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