{"id":14507,"date":"2021-04-09T17:13:25","date_gmt":"2021-04-09T15:13:25","guid":{"rendered":"https:\/\/www.coffeedesk.pl\/blog\/?p=14507"},"modified":"2021-04-09T17:13:25","modified_gmt":"2021-04-09T15:13:25","slug":"modern-methods-of-specialty-coffee-processing","status":"publish","type":"post","link":"https:\/\/www.coffeedesk.com\/blog\/modern-methods-of-specialty-coffee-processing\/","title":{"rendered":"Modern methods of specialty coffee processing"},"content":{"rendered":"

Although the world of specialty coffee is still dominated by three main types of coffee processing, there have been more and more interesting experiments in this field in recent years. The effects are getting better and better, resulting in roasteries offering specialty coffee that is even more special. In 2021 both coffee professionals and coffee enthusiasts are expected to know more about processing methods than a brief mention of either “washed, natural or pulped natural”. So, what is modern processing all about?<\/strong><\/big><\/p>\n

Why do we process coffee?<\/h2>\n

Why do we need coffee processing at all? Each coffee cherry consists of layers. These include: outer skin, pulp, pectin layer, parchment<\/em>, and silverskin \u2013 the last layer surrounding two beans locked inside. The goal of processing is to get rid of these layers and get to the essence of the product, and then to dry the bean to the optimal level. However, many desirable, interesting flavors come from the fruit, juice or pulp, and not from the seed itself<\/strong>. And we want them to get into the bean! That is why processing is such a crucial and demanding task.<\/p>\n

There are many ways to get rid of layers. Each method will significantly impact the final taste of the brew that you pour into your favorite mug.<\/p>\n

The ‘old’ and traditional methods of coffee processing<\/h2>\n

Natural<\/h3>\n

The oldest processing method. The fruit is dried first and the layers are removed in step two<\/strong>. It comes from countries with limited access to water, such as Ethiopia<\/a> and Yemen<\/strong>. The technique works best in conditions of strong sunlight and relatively high temperatures. The harvested fruit is dried entirely in the sun, making sure it\u2019s evenly spread and regularly turned. Once the moisture level is accurate, when the fruit looks more like a raisin than a fresh cherry, the bean is separated from other layers.<\/p>\n

\"dry
Dried coffee cherries.<\/figcaption><\/figure>\n

In the flavor profile of correctly processed naturals, you often get:<\/p>\n