Currently, there are three popular coffee processing methods that many establishments apply. Each method will have its own characteristics, suitable for different purposes of use. Of course, they will have advantages and disadvantages. Let’s explore these 3 methods and their similarities and differences together, Comparing 3 Coffee Brewing Methods with 1300’s!
Coffee production facilities often prioritize using one of the following processing methods: Dry processing, wet processing, semi-washed processing. The processing method plays an important role and affects the quality of coffee beans.
Coffee processing is the process of separating coffee beans from the main coffee fruit, removing the outer skin and protective mucilage layer. This process greatly affects the quality of the coffee beans. Even if the coffee is carefully harvested, precise and in accordance with the procedures, incorrect and inappropriate processing can’t guarantee the value of the coffee. Mistakes in processing can increase defects and diminish the advantages of the product.
Comparing 3 Coffee Brewing Methods.
DRY COFFEE PROCESSING METHOD
The dry processing method, also known as the natural method, is a process that uses raw coffee beans to dry under the sunlight. This method allows the coffee beans to absorb all the hidden fruity flavors in the ripe coffee cherries. Coffee is considered to meet the standard when it reaches a moisture content of 10-12%. This method is mainly carried out manually, with very little use of machinery (if any).
WET COFFEE PROCESSING METHOD
This method requires the use of specific equipment and a significant amount of water. It is a complex processing process with stages: removing the flesh surrounding the coffee beans; fermenting the coffee beans; drying to obtain green coffee beans. Removing the flesh from the coffee fruit before drying helps minimize risks compared to drying the coffee fruit (such as additional fermentation); resulting in higher value coffee beans.
Comparing 3 Coffee Brewing Methods.
WET PROCESSING METHOD OF COFFEE (HONEY)
The wet processing method of coffee, also known as the honey method. Although it is called honey, honey is not used in this method.
With this method, the coffee cherries are harvested and the outer skin and some of the inner flesh are removed, leaving the coffee beans to be dried on racks or patios for a certain period of time. The remaining pulp surrounding the bean accelerates the fermentation process compared to the natural processing method (dry/natural). It is a perfect combination of dry processing and wet processing methods.
Comparing 3 Coffee Brewing Methods.
COMPARISON OF 3 COFFEE PROCESSING METHODS
Clean and dry: After fermentation, coffee is washed to remove impurities clinging to the coffee beans. Then, the coffee beans are spread out to dry in the sun. During drying, it is necessary to turn the beans evenly to ensure even drying and prevent moisture and mold. In case of insufficient sunlight or increased humidity, some manufacturers will use drying machines to dry the beans; reducing the moisture content of the beans to 11% – 12%.
ADVANTAGES AND DISADVANTAGES OF 3 COFFEE PROCESSING METHODS
As mentioned, each processing method brings its own advantages and has its own disadvantages. Specifically:
* Advantages:
– Dry processing: Easy to implement, without too much effort.
– Wet processing: Coffee beans must undergo a fermentation process using enzymes or with the participation of the enzymatic system of microorganisms. Therefore, it helps to preserve the maximum amount of acid in the pure coffee beans. From there, it ensures the natural characteristic acidity of each type, creating a flavor preferred by coffee connoisseurs.
– Honey processing: Minimize a large amount of water from the greasy washing process.
* Disadvantages:
– Drying process: Takes a long time. Coffee beans take a very long time to dry, which can lead to moisture and mold inside. Especially when the weather is unfavorable, lacking sunlight, resulting in low coffee quality. Therefore, for premium coffee varieties, this method should be limited in use.
– Wet fermentation: The operator must have a good understanding of the fruit. Furthermore, close monitoring of the fermentation process is necessary to avoid the formation of unwanted flavors during fermentation. At the same time, this method is quite costly: it requires high expenses, the use of many machines, and a large amount of water.
The processing methods play an important role in ensuring the quality of coffee beans and creating suitable aroma for the target audience. Each type of coffee will have its own methods of processing. Specifically, premium coffee types will use less dry processing methods, while wet processing methods are often applied to high-quality Arabica lines.
