咖啡果實處理方法（日曬，水洗，半水洗....等.)風味各有獨特差異性

Summary

In this video, the host introduces viewers to various coffee processing methods that influence the flavor of coffee beans. Beginning with a look at the coffee cherry, the host explains how it changes from green to red, yellow, or orange as it ripens. The five main processing methods discussed are sun-drying, washed, semi-washed, honey, and anaerobic fermentation, each with its own steps and flavor profile. From the simplest sun-drying method to the innovative anaerobic fermentation, the video explores how these techniques affect the aroma, acidity, sweetness, and overall taste of the coffee beans. The host also offers insights into the regions and types of beans most commonly processed by each method, providing viewers with a deeper understanding of how coffee flavors are crafted.

Takeaways

• 😀 Coffee cherries start green and mature to red, yellow, or orange, resembling cherries and are sometimes called 'coffee cherries.'
• 😀 The coffee fruit consists of several layers: outer skin, flesh, mucilage, parchment layer, silver skin, and the coffee bean itself.
• 😀 The five main coffee processing methods that affect flavor are: Dry Processing, Washed Processing, Semi-Washed Processing, Honey Processing, and Anaerobic Fermentation.
• 😀 Dry Processing (Sun-Dried) involves sun-drying the coffee cherries for 2-3 weeks, producing coffee with tropical fruit flavors and wine-like notes.
• 😀 Washed Processing involves soaking and fermenting the cherries to remove the mucilage, creating a clean, bright coffee with noticeable acidity.
• 😀 Semi-Washed Processing is a hybrid method that combines elements of dry and washed processing, producing coffee with earthy and herbal flavors.
• 😀 Honey Processing retains some of the mucilage during drying, resulting in coffee with a sweet, fruity profile and a clean finish.
• 😀 Anaerobic Fermentation, developed in the 2010s, uses sealed containers to control fermentation in the absence of oxygen, producing complex, sweet flavors.
• 😀 Each processing method affects the coffee's flavor, acidity, sweetness, and overall quality, giving coffee beans unique characteristics.
• 😀 Traditional processing methods like dry and washed processing can be affected by weather, space, and equipment, while newer methods like anaerobic fermentation offer more control over the fermentation process.

Q & A

What are the stages of coffee fruit maturation?

Coffee fruit starts as green and gradually ripens into red, yellow, or orange, depending on the variety. This is why it is also called 'coffee cherry' due to its shape resembling a cherry.

What are the structural layers of a coffee fruit?

The coffee fruit has six layers: the outer skin, pulp, mucilage, parchment, silver skin, and the coffee bean itself.

How does the processing method affect the coffee bean's final flavor?

Different processing methods impact the coffee bean's appearance and flavor. For example, sun-dried beans often have fruity and wine-like flavors, while washed beans have a clean, crisp taste with noticeable acidity.

What is the sun-dried processing method, and what are its advantages and disadvantages?

Sun-dried processing involves sorting the cherries, drying them in the sun for 2-3 weeks, and then removing the skin and pulp. Its advantages include simplicity, low cost, and minimal equipment. However, it requires ample space and consistent sunlight, making it difficult to control the moisture content.

What are the key flavor characteristics of coffee beans processed with the sun-dried method?

Sun-dried coffee beans often have fruity flavors like tropical fruits, strawberries, and blueberries, along with a possible wine-like aroma. The acidity and bitterness tend to be lower, while the sweetness and fruitiness are more pronounced.

How does the washed processing method differ from sun-dried processing?

Washed processing involves soaking the cherries, removing the skin and pulp, and fermenting the beans to remove mucilage. This method is more controlled and produces beans with a clean, crisp flavor and bright acidity, unlike sun-dried beans, which have a fruitier profile.

What is the semi-washed processing method, and how does it combine features of other methods?

The semi-washed method, or wet-hulling, combines elements of both sun-dried and washed processing. It involves pulping the cherries, removing some mucilage, and drying the beans in the sun. The flavor profile is more balanced, with earthy and herbal flavors, and a moderate acidity.

What is honey processing, and what makes it unique compared to other methods?

Honey processing involves removing the skin and pulp but leaving some mucilage on the beans during drying. The result is a sweeter, less acidic flavor with fruity notes. It is unique because it retains more of the natural sugars and flavors from the mucilage, leading to a richer sweetness.

How are honey-processed beans classified, and what does each classification indicate?

Honey-processed beans are classified into categories such as black honey, red honey, gold honey, yellow honey, and white honey, based on the amount of mucilage left during processing. The more mucilage retained, the more intense the flavor profile.

What is anaerobic fermentation, and how does it influence coffee flavor?

Anaerobic fermentation, or fermentation in a sealed, oxygen-free environment, controls the fermentation process to develop unique and complex flavors. This method helps produce intense sweetness and distinctive wine-like or fruit-forward profiles in the coffee.

What are the differences between aerobic and anaerobic fermentation in coffee processing?

Aerobic fermentation occurs in an oxygen-rich environment, which can be influenced by external factors, making it harder to control. Anaerobic fermentation, on the other hand, takes place in a sealed container with no oxygen, allowing for better control over fermentation conditions and resulting in more consistent and unique flavors.

Which countries are known for using the anaerobic fermentation method?

Anaerobic fermentation was first developed by coffee farmers in Costa Rica and later popularized globally. It gained attention when Sasa Sestic from Australia used this method to win the 2015 World Barista Championship.