Understanding Coffee Bean Processing For Coffee and Espresso Makers
It seems as though a large percentage of best espresso makers and coffee drinkers have a restricted understanding of all that goes into the cultivating and processing of the coffee bean. On the surface it almost certainly seems unimportant but for those who aspire to be a genuine coffee aficionado it is very significant information. Because of the breadth of the two topics, today we will only talk about the processing of the coffee beans after they are harvested. The key elements to recognize here is how the type of processing affects the taste characteristics in the cup. This information will be helpful in either selecting or creating one’s own blend
There are three standard types of processing in use today, they are either Naturally (Dry Processed), Washed (Wet Processed) or Semi-Dry (Semi-Washed Processed). The basic steps involved and the effect these processes have on the beans are as follows.
- Naturally or Dry Processed: This is the traditional and oldest method of processing. Here the ripe cherries are spread on the ground or tables and allowed to dry naturally in the sun. When the fruit is dried it goes through the hulling process where the fruit is removed from the beans by a huller. Lastly the beans go through the milling process where thelast layers of skin and fruit residue are removed. Now that processing is complete they are sorted, graded and packaged for the marketplace.
Characteristics: Because of drying naturally and spending more time in the fruit the characteristics of these beans areheavy body and flavor profiles. They tend to boast their fruit, chocolate or spicy notes much more than a washed bean.
- Washed or Wet Processed: This procedure uses a mechanical scrubbing called wet milling to remove the fruit from the bean leaving only the hull and silver skin covering the bean. After wet milling the beans are soaked softening the skin and then dried in the sun or by heaters. Once dry they are sent to dry milling where they are hulled and de-chaffed, graded, sorted, packaged and shipped.
Characteristics: These beans are usually light to medium bodied with a crisp and bright flavor. They also give off hints spice, fruit and citrus.
- Semi-Dry or Semi Washed: Simply because of high water usage and expense this process is usually used for the specialty coffee products. The process starts with wet pulping where the skin and outer fruit are removed. Next the fruit coated coffee beans are rested or cured (up to a day) to permit natural traits of the bean to develop. After curing the beans are washed again to get rid of the remaining mucilage and then dried in the sun. Last is the dry milling where they are hulled, de-chaffed, graded, sorted and bagged for shipping.
Characteristics: This process results in coffee that is much like the naturally processed coffee, heavier in flavor and body at the same time maintaining bold fruit, chocolate and spicy notes.
By understanding the processing techniques and the impacts that they have on the coffee beans one is able to be a little more selective in the purchasing of either green or roasted beans. It should be noted that all taste is personal and subjective so one must do their own trial and error but having a little extra knowledge can certainly help in your efforts.
