How many type of processes?
How many type of processes?
Black Honey processing
Anaerobic fermentation
Enzyme-assisted processing, and so on.
In recent years, Colombian coffee estates have been particularly aggressive in developing post-harvest fermentation methods, primarily to increase the market value of their green beans. Generally, these methods involve adding specific yeast or bacterial strains and controlling the environment to create predictable flavor profiles.
However, these intense fermented flavors can affect cupping scores, making it difficult to evaluate the inherent qualities of the bean itself. Currently, the market is split: one side embraces post-harvest fermentation, while the other rejects it. Many people, however, fall somewhere in the middle.
There is also significant debate regarding the use of chemical additives to enhance flavor in intense post-harvest processes. Ultimately, it comes down to the preference of the roaster and the demands of the market.
There are two key pillars of Specialty Coffee:
Low defect count (minimal defects)
Distinct and refined flavor profiles
However, for the average market, it can be difficult to distinguish between the two. Promoting specialty coffee requires significant consumer outreach and education. To increase the value of their crops, producers at origin put immense effort into selective breeding of coffee varieties and stabilizing processing methods.
Naturally, these meticulous details are reflected in the price. High-quality green beans are often expensive and rare. Ultimately, it is up to the roaster and the barista to bring out those intricate details and flavors through roasting and brewing.
or now, let’s start by checking the green beans you have on hand or the list of beans available for purchase.
Try buying a few different varieties to experiment with, but I suggest starting with more affordable options first. In the early stages, your primary focus should be on getting familiar with the machine’s operation and the overall roasting workflow.
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Please tell me about process affect on beans
In short, green bean processing is simply the method used to extract the seed from the coffee cherry.
Washed processing requires a large amount of water. It uses water flow and friction to remove the pulp, followed by sun-drying. This method generally results in a lower fermentation profile.
Natural (Sun-dried) processing involves drying the entire cherry first, then using machinery to remove the dried pulp before a final round of drying. This method leads to a higher degree of fermentation.
Other processing methods essentially adjust the fermentation levels and microbial strains to develop specific flavor profiles.
The Washed process is the method that best preserves the original, inherent flavor of the green bean.
On the other hand, the Natural process was originally developed as a solution in regions where water was scarce. In a commercial context, both are considered high-volume, stable production methods.
The more recent trend toward high-fermentation processes aims to:
1. Develop specific flavor profiles, such as the distinct fruity notes found in Panamanian Gesha beans.
2. Enhance or intensify specific flavors.
The core focus of traditional processing is low cost and stable, controlled procedures.
In contrast, high-fermentation processing requires more expensive, specialized equipment. These methods are more commonly adopted in origins such as Colombia, Costa Rica, and Panama.
Recently, Yunnan, China, has also shown significant development in specialized processing techniques.
In other words, controlled, high-fermentation processing is costly, while Washed and Natural methods remain low-cost alternatives.
Originally, Specialty Coffee was about selecting the highest-quality batches from high-volume production. However, the emergence of the Cup of Excellence (COE) and online auctions has continuously driven up the prices of specialty coffee. While this has encouraged estates to refine their processing techniques, it has also indirectly turned certain flavor profiles—such as citrus notes—into 'high-value' flavors. This shift eventually became the primary motivation behind the development of specialized processing methods.
You can search for these processing methods on YouTube for more detailed visual introductions.
Ultimately, the best way to get a first-hand understanding is to purchase the green beans yourself, roast them, and perform a cupping session.
First, learn the cupping protocol and practice the slurping technique. The goal is to atomize the coffee liquid into fine droplets, spreading them across your tongue and into your retronasal (olfactory) cavity.
The cupping process itself is not difficult; just follow the steps in the video. As you practice, you will gradually begin to distinguish the subtle differences between each cup of coffee.
----------------------------------------------------------------------------------------------------By observing the markings on green beans and their bags, one can learn that bean shapes and sizes vary across different origins. Grading systems also differ by region: for example, Guatemala uses SHB (Strictly Hard Bean) to denote high-altitude beans, while Colombia uses Supremo. Ethiopia grades beans as G2, G3, or G4, whereas Kenya uses designations like AA and AB.
Processing methods also influence the color, appearance, and aroma of green beans. Highly fermented beans typically carry a distinct fermented scent or ripe fruit aroma. However, a more intense aroma often implies a higher rate of volatility, making long-term storage more challenging.
Washed process beans exhibit a clear grassy scent, a cleaner surface, and consistent coloration. However, if stored for too long, they gradually dry out, the surface turns pale, and the aroma becomes muddy.
A roaster must be able to distinguish between these commonly used green beans. Usually, the inventory includes beans from major origins such as Ethiopia, Colombia, Guatemala, and Brazil, which are primarily used in commercial blends.
The greatest challenge in roasting commercial coffee is maintaining consistent quality. Even for large-scale coffee manufacturers, stabilizing flavor profiles requires significant manpower for quality control and maintenance.
The quality of green beans deteriorates over time, and this process accelerates in improper storage environments. While washed beans can generally be stored for 1 to 3 years in a stable environment (low temperature, airtight, and dark), some highly fermented beans may only have a shelf life of three months.
Green bean quality is primarily assessed by grain size, physical damage, insect bites, mold, and foreign objects. These are mostly judged by visual inspection; a higher percentage of physical defects indicates concerning quality.
Washed processing requires a large amount of water. It uses water flow and friction to remove the pulp, followed by sun-drying. This method generally results in a lower fermentation profile.
Natural (Sun-dried) processing involves drying the entire cherry first, then using machinery to remove the dried pulp before a final round of drying. This method leads to a higher degree of fermentation.
Other processing methods essentially adjust the fermentation levels and microbial strains to develop specific flavor profiles.
The Washed process is the method that best preserves the original, inherent flavor of the green bean.
On the other hand, the Natural process was originally developed as a solution in regions where water was scarce. In a commercial context, both are considered high-volume, stable production methods.
The more recent trend toward high-fermentation processes aims to:
1. Develop specific flavor profiles, such as the distinct fruity notes found in Panamanian Gesha beans.
2. Enhance or intensify specific flavors.
The core focus of traditional processing is low cost and stable, controlled procedures.
In contrast, high-fermentation processing requires more expensive, specialized equipment. These methods are more commonly adopted in origins such as Colombia, Costa Rica, and Panama.
Recently, Yunnan, China, has also shown significant development in specialized processing techniques.
In other words, controlled, high-fermentation processing is costly, while Washed and Natural methods remain low-cost alternatives.
Originally, Specialty Coffee was about selecting the highest-quality batches from high-volume production. However, the emergence of the Cup of Excellence (COE) and online auctions has continuously driven up the prices of specialty coffee. While this has encouraged estates to refine their processing techniques, it has also indirectly turned certain flavor profiles—such as citrus notes—into 'high-value' flavors. This shift eventually became the primary motivation behind the development of specialized processing methods.
You can search for these processing methods on YouTube for more detailed visual introductions.
Ultimately, the best way to get a first-hand understanding is to purchase the green beans yourself, roast them, and perform a cupping session.
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How I can develop my tongue and aroma?
The cupping process itself is not difficult; just follow the steps in the video. As you practice, you will gradually begin to distinguish the subtle differences between each cup of coffee.
Processing methods also influence the color, appearance, and aroma of green beans. Highly fermented beans typically carry a distinct fermented scent or ripe fruit aroma. However, a more intense aroma often implies a higher rate of volatility, making long-term storage more challenging.
Washed process beans exhibit a clear grassy scent, a cleaner surface, and consistent coloration. However, if stored for too long, they gradually dry out, the surface turns pale, and the aroma becomes muddy.
A roaster must be able to distinguish between these commonly used green beans. Usually, the inventory includes beans from major origins such as Ethiopia, Colombia, Guatemala, and Brazil, which are primarily used in commercial blends.
The greatest challenge in roasting commercial coffee is maintaining consistent quality. Even for large-scale coffee manufacturers, stabilizing flavor profiles requires significant manpower for quality control and maintenance.
The quality of green beans deteriorates over time, and this process accelerates in improper storage environments. While washed beans can generally be stored for 1 to 3 years in a stable environment (low temperature, airtight, and dark), some highly fermented beans may only have a shelf life of three months.
Green bean quality is primarily assessed by grain size, physical damage, insect bites, mold, and foreign objects. These are mostly judged by visual inspection; a higher percentage of physical defects indicates concerning quality.
The videos mentioned above will help you establish a solid foundation for understanding green bean defects.
In the beginning, there are many fundamental concepts of coffee roasting that need to be built, and these professional videos are excellent learning resources. Roasting coffee is a long, experience-based, and sometimes tedious process; therefore, establishing the correct mindset from the start is essential.
1.Get to know green beans and learn cupping.
2.Understand the roasting machine.
3.Learn the roasting workflow.
4.Roast, cup, and calibrate.
In the beginning, there are many fundamental concepts of coffee roasting that need to be built, and these professional videos are excellent learning resources. Roasting coffee is a long, experience-based, and sometimes tedious process; therefore, establishing the correct mindset from the start is essential.
1.Get to know green beans and learn cupping.
2.Understand the roasting machine.
3.Learn the roasting workflow.
4.Roast, cup, and calibrate.
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