No matter how you like your brew, whether it’s black, with cream and sugar, or an espresso, there’s no denying that this beloved beverage is a worldwide favorite drink.
While the many different ways to enjoy a cup of coffee are endlessly debated, far less attention is paid to the various methods and techniques for processing beans.
From wet-processing to natural processing to dry-processing, each method yields unique flavor profiles for the roasters and consumers to enjoy. Here we’ll take a deeper look at different processing methods and how they affect the taste of your morning ritual.
What are the different processing techniques?
Bean processing is the method by which the cherries are cleaned, sorted, and prepared for export.
The methods of processing beans are: washed (wet), natural (dry), giling basah, and carbonic maceration. Each method produces a different flavor profile and cup character.
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Washed Approach
The washed processing method is popular because it results in delicious brews with a great taste profile. It also produces drinks that boast a light body and a bright, clean cup.
The method is performed by cutting and washing off the cherry from the seed and also removing as much mucilage as possible. The seeds are then dried without the cherry.
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Fully Washed Approach
Fully washed beans are the most common type of fermentation. The farmers remove the fruit before drying the seeds.
This process is done using a type of thresher called a “depulper.” The ripe cherries will sink in water, whereas the poor ones will float.
The seeds ferment in water tanks and are then dried in the sun. They are then cleaned before being roasted.
Semi-Washed Approach
Semi-washed processing is a type of preparation where the seeds are only partially washed.
This means that after the cherries are picked, they are sorted and then only partially washed with water.
The seeds still have some fruit or “mucilage” clinging to them when they are dried, which gives the brew a unique flavor profile.
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Giling Basah: The Unique Wet-Hull Technique
The giling basah process is a traditional preparation method popular in Indonesia in which cherries are hulled and then polished using a grinding stone.
The seeds are then separated from the husks and placed in a fermentation tank where they undergo an initial fermentation process.
After fermentation, the seeds are washed and dried before being roasted.
Tools You Need
In order to wash coffee, you need a few key pieces of equipment:
- First, you’ll need a washing tank. This can be made out of concrete, metal, or plastic, and should be large enough to hold all of the coffee you plan to wash.
- Next, you’ll need a way to filter the coffee after it’s been washed. This can be done with a simple cloth filter or a more sophisticated mechanical filter.
- Finally, you’ll need a drying rack or other surface on which to dry the coffee.
With these three pieces of equipment, you’ll be able to wash coffee effectively and efficiently. Make sure to clean all of your equipment thoroughly after each use to avoid any contamination.
Dry Bean Preparation (Natural Approach)
Natural brews are crafted through methods free from chemical use. The dry process, also known as the natural process, is one of the most widespread methods for handling coffee beans, producing some of the most renowned beverage brands globally.
The harvested beans are sun-dried for several weeks before being hulled and sorted.
Post-hulling, the beans are categorized by size and weight. They are then roasted to enhance their flavors. Finally, they are ground and prepared as a coffee drink.
Natural brews often come at a premium compared to conventional ones, but many enthusiasts believe the distinct quality justifies the price.
Essential Tools for Drying Beans
To dry the beans, you’ll need a few essential tools. First, a drying rack or an equivalent surface is necessary. Next, a fan helps to circulate air and expedite the drying process. Lastly, a storage container is required to preserve the dried coffee beans.
Carbonic Maceration Treatment
The carbonic maceration method is a unique processing technique that infuses beans with bright and fruity notes.
The process involves subjecting the beans to carbon dioxide, breaking down the cell walls and releasing flavor compounds. Afterward, the beans are separated from the cherries and dried.
This method is often used in coffee blends to add vibrancy and fruitiness to the beverage.
What is Honey Processing? (Pulped Natural)
Honey processing is a bean-handling method where the cherries are sorted and pulped, leaving a portion of the fruit flesh intact during drying.
This results in brews with sweeter, caramel-like notes. Beverages processed in this manner tend to have lower acidity than fully washed coffee varieties.
What is Parchment Layered?
Parchment-layered beans are those dried with their protective parchment intact. This method is prevalent in regions such as Central America and Ethiopia.
The process begins with cherries being harvested and sorted, followed by de-pulping and fermentation. After fermentation, the beans are washed and dried.
Once dried, the parchment is removed, and the beans are sorted and graded for coffee production.
Decaffeination Approaches
There are four primary methods to decaffeinate beans: the water process, solvent process, Swiss water process, and carbon dioxide process.
- Water Process: Uses hot water to extract caffeine directly from the green beans.
- Solvent Process: Involves adding solvents like methylene chloride or ethyl acetate to green beans for caffeine extraction.
- Swiss Water Process: Beans are soaked in hot water, and caffeine is filtered out using charcoal.
- Carbon Dioxide Process: Employs carbon dioxide to remove caffeine from green coffee beans.
Fermentation Process
The fermentation of beans is a pivotal step in crafting beverages.
This step involves adding water to the beans and allowing them to rest for 12-24 hours. This moisture absorption starts breaking down sugars into alcohols and acids.
Fermentation is crucial for flavor and aroma development, also influencing the coffee beans’ final color.
best arabica Arabica bean refinement
The best way to produce high quality Arabica coffee beans is through the wet process.
In this method:
- The coffee cherries are first sorted and then pulped in order to remove the fruit from the bean.
- The beans are then soaked in water for an extended period of time, which allows them to absorb water and swell.
- Next, they are washed in order to remove any impurities.
- finally. they are dried.
Bean mixing workflows
There are two main methods for blending coffee – the dry method and the wet method.
The dry method is the more traditional of the two and involves mixing different types of roasted coffee beans before grinding them together. This method allows each type of bean to retain its flavor profile, which can result in a more complex final blend.
The wet method, on the other hand, involves mixing green coffee beans that have not yet been roasted. This allows for a more uniform flavor profile as all of the beans are essentially starting from the same point.
However, this also means that the final blend can be more susceptible to inconsistencies if any of the beans are not of uniform quality.
Next-gen bean refinement
The coffee processing methods have changed and evolved over time, with new technologies being developed and adopted to improve the quality of the final product. The latest modern technology used in coffee processing methods is the use of lasers.
Lasers are used to remove defects from coffee beans, such as surface blemishes. This results in a more uniform bean, which leads to a better tasting cup of coffee. Lasers are also used to sort beans by color and size.
Another modern technology used in coffee processing is the use of robotics. Robotics can be used for tasks such as picking coffee cherries and sorting beans. This helps to improve the efficiency of the process and reduces the chances of human error.
Coffee processing methods have come a long way since the days of traditional methods. The latest modern technologies are making it possible to produce a higher quality product with less waste.
roasting process
The roasting process is what gives coffee beans their different colors.
The beans are first heated until they turn a light brown, then they are cooled and ground into a fine powder.
The longer the beans are roasted, the darker their color will be. Darker beans have a stronger flavor and more caffeine than lighter beans.
