CARA PROSES FULLWASH | proses basah sederhana pada pengolahan kopi secara manual tradisional

Summary

In this video, the process of wet processing coffee (also known as the 'wave process') is demonstrated step-by-step. The video showcases how high-quality Arabica coffee cherries are picked, washed, and processed manually, emphasizing the importance of handling the cherries immediately after harvesting. Viewers learn about the methods used to remove the outer skin, the careful washing process to eliminate residue, and the essential drying stages. The video also highlights the manual labor involved, such as foot-crushing the cherries and drying them under specific conditions. It concludes with a reminder to support coffee farmers and processors by liking, subscribing, and sharing the content.

Takeaways

• 😀 The video demonstrates the manual wet processing of Arabica coffee beans using the wave method.
• 😀 Ripe coffee cherries are essential for high-quality beans and should be picked when fully mature.
• 😀 It is recommended to process the coffee cherries on the same day they are harvested to ensure freshness.
• 😀 A key step is floating the cherries in water to separate the good cherries from the defective ones.
• 😀 The manual processing method requires stomping the cherries with clean boots to break the skins.
• 😀 After stomping, the skins are removed, and the beans are washed to remove mucilage.
• 😀 The beans are left to ferment for about 20 hours to remove any remaining mucilage.
• 😀 Drying the beans is crucial, and it should be done on a clean surface (like a tampah) for around 20 days, depending on weather conditions.
• 😀 The ideal moisture content for fully dried beans is around 12.5%, checked by biting the dried skin.
• 😀 The tutorial encourages viewers to subscribe, like, and share the content to support the channel and help farmers and processors.
• 😀 The video highlights that manual processing, while time-consuming, is still a viable method for smaller processors without advanced machinery.

Q & A

What is the main focus of the video?

The video demonstrates the manual wet process (also called the 'wave' method) of processing Arabica coffee.

What is the first step in processing the coffee cherries?

The first step is harvesting the coffee cherries. The cherries should be fully ripe to ensure the highest quality.

Why is it important to process the coffee cherries on the same day they are picked?

It is important to process the cherries on the same day they are harvested to ensure they remain fresh, which helps maintain the flavor and quality of the coffee.

What does the 'wave' method refer to in coffee processing?

The 'wave' method refers to the wet process of coffee, which involves washing the cherries and removing the pulp to leave only the beans.

What role does foot treading play in the coffee processing method?

Foot treading is used to break the skin of the cherries and separate the pulp from the beans. Clean boots are used to tread on the cherries to avoid contamination.

How is the mucilage removed from the coffee beans?

The mucilage is removed by soaking the beans for about 20 hours and rubbing them gently to scrub off the sticky substance surrounding the beans.

How long does it take for the beans to dry using the manual process?

It takes approximately 20 days for the beans to dry completely, depending on weather conditions.

What is the significance of testing the beans by biting into the dried shell?

Biting into the dried shell helps to check if the beans are fully dried. A cracking sound and a firm texture indicate the beans have reached the desired moisture level of 12.5%.

What type of surface is used for drying the coffee beans?

The beans are typically dried on racks or other clean surfaces that do not have any odors. This ensures the drying process is effective and the beans maintain quality.

Why is this manual coffee processing method considered labor-intensive?

The manual coffee processing method is labor-intensive because it requires significant physical effort, including foot treading, sorting, and careful monitoring of the beans throughout each step.