What You Should Know About Coffee And Honey Processing

The main treatment methods for coffee are divided into three categories: sun exposure, water washing, and honey processing. The sun exposure method is to directly expose coffee cherries before removing the shell and pectin layer; the Water washing method is to screen out the coffee pulp before exposure, and use fermentation to remove the pectin layer; The processing method of honey is between sun drying method and water washing method: after sieving the coffee pulp, directly retain the pectin layer and expose to the sun.

Then you ask where honey is?

The word honey processing will make many people think that this treatment is to treat coffee with honey, or the coffee with this treatment tastes as sweet as honey, but in fact, neither of these two explanations. The meaning of honey processing comes from the very sticky pectin layer of coffee beans before exposure, which feels like honey; When the coffee pulp is separated from the coffee beans, the pectin layer coated on the periphery is exposed to the sun to absorb the moisture in the air and make the pectin layer sticky.

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At the beginning of honey processing, some people saw that this treatment can continuously improve the quality of their coffee beans. It originated in Costa Rica, and this treatment is now being tamped.

So why did Costa Rican coffee farmers initially plan to process with honey? When coffee farmers want to improve the quality or price of their coffee, they have three choices: change the tree species of coffee, change the planting altitude, and change the treatment method. Just like most people make coffee, they will want to use a relatively simple way, such as adjusting the grinding scale and powder amount, and then adjusting the water volume, pressure, and temperature of the coffee machine; Most coffee farmers also want to change the treatment method before considering planting new trees or moving to the farm, which requires the investment of time and money.

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The honey processing method is not simple. It takes a long time to process and must be handled carefully. What steps does honey processing involve?

First, coffee farmers should select mature coffee cherries from coffee trees, and then screen out the peripheral pulp. As mentioned above, retain the pectin layer around the coffee beans. The pectin layer retains a high proportion of sugar and acid, which are the key to honey processing.

The following steps are the most complex and exquisite part of honey processing: exposure. The time point must be well controlled. The length of time is the key. If the exposure time is too short, the substances in the pectin layer cannot be transferred to the coffee beans, and the time cannot be too long. The action must be fast to avoid the moldy beans caused by the internal fermentation of the beans.

How do we strike a balance? Put the beans on the sun shed or cement floor. In the first few days, turn the beans several times every hour until the required moisture content is reached. This step usually takes 6-10 hours. For the next 6-8 days, turn it in at least once a day. Is it time-consuming? The reason why the sun exposure of the honey processing method is so time-consuming is that beans absorb moisture in the air every night so that they need to spend more time in the sun the next day.

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When the coffee is exposed to the sun, it can be almost dried and baked like other treatments.

When honey processing is so difficult and time-consuming, you may wonder if it's really worth it?

There is no doubt that it is worth it.

Honey processed coffee generally has a great balance of sweetness and acidity. The flavor is generally not as strong as that of natural process coffee, but it is more fresh and mellow. Why not?

During the exposure period, the sugar content in the gum layer will be more and more concentrated, and the sugar content in the gum layer will be more and more concentrated.

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When you want to buy honey processed coffee, you usually have the choice of yellow honey, red honey, and black honey. You may have heard how much percentage of pectin layer is retained in these honey processing methods, and what does this mean?

Coffee farmers will classify coffee. Some will retain less pectin layer so that they can be exposed faster, while others will retain more pectin layer and need longer exposure time. Yellow honey (about 25% pectin layer is retained) must be carried out in the least sheltered environment (clouds, shade trees) to obtain a yellow appearance in order to make the time complete faster. Red honey (which retains about 50% of the pectin layer) takes longer and requires some shielding to expose to the sun. Black honey (leaving about 100% pectin layer) is usually covered to prolong the exposure time.

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It may be that black honey is better. The flavor of honey processing will be more refined and deeply affected by the residual sugar in the pectin layer. The more the pectin layer remains, the stronger the flavor is. (this is the view of the original author of this article. Coffee seedlings believe that each treatment has its own flavor, which varies from person to person.)

However, coffee producers must face another commercial consideration. Although the benefits of processing with black honey can produce coffee with better quality and better price, the risks and costs will also increase significantly, which may affect farmers' willingness to use black honey processing. The longer the coffee is exposed to the sun, the easier it is to breed bacteria during fermentation, resulting in defective moldy beans. These beans need to be flipped more frequently and take up more exposure space, up to twice as much as yellow honey processing. Not only to make high-quality coffee but also to let coffee farmers produce the best profitable coffee.

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Bean roaster: the key to honey processing is to keep the consistency of taste and flavor

The challenge that bean roasters often face is how to make formula beans or maintain a formula flavor as much as possible, even if most crops cannot be preserved for more than a season. This means that it is necessary to understand not only honey processing but also other treatment methods, which will be helpful for mixed formula beans. It can more accurately replace beans, create new formula beans, and narrow the flavor options filled when replacing beans.

However, based on the region, treatment method, planting altitude, and other conditions, there are many different variables that affect and change the final coffee. Don't buy Coffee blindly because it is processed with honey. It may have great sweetness, acidity, and fruity aftertaste, but it's not the same every time.

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Baristas make coffee for everyone every day. Knowing how to plant, process, harvest and bake coffee from scratch will be of great help to baristas to make better coffee. Because of mastery, they can make a good taste that you have never tasted before. Each cup of coffee is unique. A coffee shop contains formula beans with strong chocolate and caramel flavor. Before mixing, its single product may be natural process Ethiopian coffee with high sweetness and low acidity.

Know yourself and know the enemy, and absorb all kinds of knowledge with the heart of seeking knowledge, not only for yourself but also for consumers. If you can tell consumers why natural process Ethiopian coffee is much sweeter than the washed Indonesian Sumatra coffee they drank last week, consumers will be willing to come to your coffee shop again. People are curious. When they think the barista around them knows what they want, they will come back to the store.

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