Coffee What is honey processing, and what are the four ways to treat coffee with honey

The honey process (miel process in Spanish) is said to refer to the process of making green beans that are sun-dried with mucous membranes. After the coffee beans remove the outer layer of pulp, there will be a layer of viscous gelatinous substance. The traditional washing method is to wash it off with clean water, but due to the limited water resources in some high-altitude production areas, this direct drying method has emerged.

The honey treatment process is susceptible to contamination and mildew, and needs to be closely monitored throughout the process, constantly turned, and dried at an accelerated pace to avoid undesirable fermentation flavors. It has the advantage of preserving the original sweet flavor of the ripe coffee fruit in the best way, giving the coffee a delicate brown sugar flavor and stone fruit sweetness, and the berry flavor also supporting the aroma of the red wine base, which is considered to be a very elegant product. Honey-treated coffee beans are popular in large part because of their sweet, thick characteristics that make them ideal for espresso production in cafes, and in recent years, the number of coffee beans called "miel process" has become more and more popular, and it has become a preferred ingredient for international coffee contestants.

There is an article on the coffee salon network, and the first one is the one.

After reading this issue carefully, you can learn about the coffee bean processing method. It can help you understand more systematically what is the difference in coffee flavor obtained by different processing methods, and help newcomers better choose coffee beans that suit them.

1. Concept: Honey treatment refers to the process of making green beans with mucous membranes that are dried in the sun, which is an advanced coffee processing method.

2. Production: The outer layer of coffee beans is removed from the pulp with a layer of viscous gelatin, and the traditional washing treatment method is to wash off the gelatinous substance with water, but the water resources in high-altitude production areas are limited, and then there is a direct drying method, which is honey treatment.

3. Benefits: It is best to preserve the original sweet flavor of ripe coffee, so that the coffee presents an elegant brown sugar flavor and a sweet stone fruit hand rotten silver.

4. Note: It is easy to be polluted and mildew, and it needs to be closely guarded throughout the process, constantly turned, and dried to avoid bad fermentation odor.

Hello dear, I will find out for you what are the four ways to treat the honey of coffee: natural sun treatment: honey treatment method to retain all substances:

Peel and pulp are removed, and part or all of the mucous membranes (honey) are retainedWater washing method: The peel and pulp and mucous membranes are removed by washing and fermentation. This method is also known as the "fully washed" method.

Water shampooing is the most common method of processing Arabica beans in most of the world's coffee producing countries. In some regions, advanced high-pressure washing machines are also used to clean the peel and mucous membranes of coffee beans, so fermentation is no longer necessary.

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Processing. The three traditional treatment methods are sun drying, washing, and honey treatment, which can be said to be characterized by high sweetness and thick taste. However, the honey treatment is divided into, black honey, red honey, yellow honey, and white honey are all the same honey treatment, but the degree of fermentation is different.

Methods of honey processing.

The method of honey treatment seems to be basically similar to the steps of semi-washing and half-sun drying, but compared with semi-washing, it is more water-saving and water-saving. Honey treatment is to remove the skin of the fruit after picking and washing, and retain the pulp for sun treatment, during which it is often turned over to avoid mildew and remove the pulp after drying. According to the different proportion of retained pulp, it shows different color depth after the completion of treatment, and is mainly divided into black honey, red honey, yellow honey and white honey.

Methods of honey processing.

White honey treatment: remove more than 80% pectin.

More than 80% of the pectin is removed after the coffee cherries are picked, so that the coffee beans have good consistency, high cleanliness and balanced taste.

Yellow honey treatment: 40% of pectin is removed.

Yellow honey-treated coffee will have a sweeter taste than washed coffee beans, and will be cleaner than ordinary sun-dried coffee beans.

Red honey treatment: remove 25% pectin.

The red honey process produces green coffee beans that are full in shape but uneven in color, and the green beans are highly firm. The coffee beans smell like ripe fruit and a hint of fermented red wine. Black Honey Treatment:

Leaving the pectin to dry is the most complex and difficult method, and the cost is the highest, but if it is processed well, it can get the best body and rich taste.

"Honey treatment" is coffee beans.

A common method of treatment is also washing and sun drying.

The sun drying method is to pick the coffee beans and put them directly in the sun.

In the washing method, the pulp is first removed, and the gelatinous matter on the surface is removed by fermentation in water.

The honey treatment is a compromise between these two methods, in which the pulp is peeled and the endocarp is dried.

During the drying process, the gelatinous moisture on the surface of the pit evaporates and becomes as viscous as honey, hence the name.

Honey treatment means that the green beans are carried out with mucous membranes when they are dried in the sun. The traditional washing method is to remove the viscous gel with clean water after removing the outer layer, but because some high-altitude production areas lack water resources, direct drying is used.

Compared to other methods, honey processing is prone to contamination of coffee beans, so it is necessary to keep a close eye on the beans, and to speed up drying and avoid the smell of fermentation, the coffee beans need to be constantly turned. The coffee processed by this method is praised as elegant because it retains the brown sugar flavor and drupe sweetness of the coffee. Honey-treated coffee beans have a sweet and finished character.

In Yunnan, China, there are some practitioners of honey treatment. Because the coffee production area is mostly humid and rainy, it is easy to stain the coffee with a musty smell if you are not careful, because some places use honey treatment and microbial natural nutrients to cultivate.

The honey treatment method is the same as the traditional wet treatment method, which removes the thick skin of the coffee fruit, retains the clayey pulp layer underneath it, and then it does not use fermentation to remove the clay pulp layer, but instead allows it to dry directly with this layer, and then directly removes the clay layer and shell.

Yellow honey: about 40% of the pectin is removed; The drying method requires the most direct heat absorption, receives the most light drying, and lasts for about 8 days to reach a stable value of moisture content.

Red honey: about 25% of the pectin is removed; Compared with yellow honey, the drying time is longer, and the time of direct sun exposure is reduced, and even the use of a shading canopy lasts for about 12 days.

Black honey: almost no pectin is removed; Drying takes the longest time, at least 2 weeks, use a covering, avoid too strong sunlight, prevent drying too quickly, and allow the sugar to be converted more fully.

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