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Coffee Processing Methods Explained (Ep. 33)
Manage episode 423579539 series 3499825
Το περιεχόμενο παρέχεται από το Three Tree Coffee Roasters. Όλο το περιεχόμενο podcast, συμπεριλαμβανομένων των επεισοδίων, των γραφικών και των περιγραφών podcast, μεταφορτώνεται και παρέχεται απευθείας από τον Three Tree Coffee Roasters ή τον συνεργάτη της πλατφόρμας podcast. Εάν πιστεύετε ότι κάποιος χρησιμοποιεί το έργο σας που προστατεύεται από πνευματικά δικαιώματα χωρίς την άδειά σας, μπορείτε να ακολουθήσετε τη διαδικασία που περιγράφεται εδώ https://el.player.fm/legal.
In this episode, our host, Philip, discusses coffee processing methods and how they affect flavor. He explains that coffee processing is the process of getting the coffee out of the cherry and ready for roasting. The two important terms discussed are drying and fermentation. Drying is the process of lowering the moisture content of the coffee beans, while fermentation is the breakdown of sugars by yeast and bacteria. Philip then dives into the different layers of a coffee cherry and the various processing methods, including washed, natural, and semi-washed. He also touches on experimental processing methods and the controversy surrounding them. Finally, he discusses the dry milling process, which involves removing impurities, hulling the parchment, and sorting the beans by size, color, and density.
Takeaways
- Coffee processing methods, such as washed, natural, and semi-washed, have a significant impact on the flavor of the coffee.
- Drying and fermentation are two important processes in coffee processing, with drying aiming to lower the moisture content and fermentation breaking down sugars.
- Experimental processing methods, such as co-fermentation and anaerobic fermentation, can produce unique and intense flavors but are a topic of debate in the coffee industry.
- The dry milling process involves removing impurities, hulling the parchment, and sorting the beans by size, color, and density.
- Proper packaging and storage during the dry milling process are crucial for preserving the flavor potential of the coffee.
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