咖啡處理法/Coffee processing methods

 

咖啡加工的過程，又稱為處理法

雖然咖啡加工知識對農民、加工商、進口商和烘焙師、前台咖啡師確實是必不可少的，但喝咖啡的人理解它也很有價值。

瞭解不同的咖啡加工方法可以引導您找到自己的喜好風味，還能讓您探索咖啡的新口味！

當涉及到“咖啡處理”時，許多人認為這只是將成熟的紅咖啡櫻桃變成綠咖啡豆的過程。然而，咖啡產品的風味和香氣中，處理過程起著非常重要的作用。

這是因為咖啡櫻桃是容易變質的精緻水果。

假設果肉腐爛，可能會損壞咖啡豆而造成人體的不適與負擔。

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咖啡處理法我把他分成為三大類

1. 環境2. 人為前置 / 後製 3. 動物

環境處理分成日曬、水洗、蜜處理

水是影響咖啡處理方法關鍵因素。 在水資源稀缺和技術獲取有限的地區，如衣索比亞和葉門的古老種植園，咖啡處理只需要最少的資源和步驟， 據說自然過程方法已經使用了數百年，那麼該地區就會盛產日曬咖啡或精通日曬的細緻風味。

與衣索比亞和葉門等地區相比，中美洲咖啡種植區有著豐富的水資源的優勢， 洗滌過程是這些區域的理想選擇，因此洗滌發酵，並在乾燥前去除果膠。 這種方法在短短幾天內完成，使其適合大規模生產和銷售。此地區就偏向水洗為主軸或水洗風味較為細緻。

如果你把地圖向下移動到南美洲，技術的可用性與中美洲相似，但水資源不那麼豐富，使水洗工藝不那麼可行。 相反，加工商依靠半洗滌，這些方法減少了從咖啡豆中去除果膠所需的水。（蜜處理又細分多種，例如：白蜜、紅蜜、黃蜜、黑蜜等，緣故在於外層的果膠層，保留越多曬得越黑，風味越偏向日曬，相反偏向水洗）

人為後置

果實生豆

Ex : 厭氧發酵、雙重厭氧發酵

也是比較天然的一環，通常昂貴是因為生豆本生程序繁雜。

生豆生豆

Ex : 萊姆酒桶、紅酒、酵素、全漿果

較為人工後製的一環，通常昂貴在於外部添價物並非咖啡豆本身。

動物

Ex : 印尼麝香貓、越南貂、台灣果子狸

也是越來越多人為後置，飼養動物吃咖啡豆果實，再去收集咖啡生豆。

但今日我們要分享的就排除人為後製的發酵與動物部分了。

只介紹最為天然環境提供的處理方式

那是誰創造了咖啡的口味和香氣的維度？

水洗咖啡通常具有豐富明亮的果酸，使其易於飲用，而蜜處理咖啡以其複雜而時髦的味道而聞名。 這些風味差異可以歸因於微生物，如酵母和細菌。

發酵過程是咖啡處理的關鍵步驟，在每種方法中都會發生，因為它涉及允許這些微生

物食用咖啡櫻桃果膠或果肉中的糖和化合物。

由於這種微生物活性，咖啡會發展出其身體和複雜的風味。

與其他處理方法相比，日曬咖啡以層次豐富而聞名。

這是因為過程涉及烘乾整個咖啡櫻桃，外殼和果肉完好無損，為微生物茁壯成長提供食物。 乾燥過程可能需要長達1個月的時間，這使得微生物能夠『慢慢發揮』其魔力，並開發出獨特的風味。

至於蜜處理過程，咖啡櫻桃去除果皮，保留部分果膠，這使乾燥時間縮短到只有14-20天。 這種較短的乾燥時間導致口感圓潤，比日曬工藝更輕，但比水洗工藝口感更不乾淨。

另一方面，水洗過程允許微生物在1-2天的發酵中透過吃果膠中的糖來創造味道，然後徹底沖洗（乾燥時，沒有微生物可以處理的食物）。 這導致了水洗咖啡具有乾淨明亮的口感，使其成為許多人的日常。

Ｑ：看完後，你喜歡哪一種咖啡處理方式呢？

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Coffee processing methods, also known as processing techniques, are essential knowledge not only for farmers, processors, importers, and roasters but also for coffee drinkers. Understanding different coffee processing methods can guide you to discover your preferred flavor profiles and explore new tastes in coffee!

When it comes to "coffee processing," many people think it's just the process of turning ripe red coffee cherries into green coffee beans. However, the processing method plays a crucial role in the flavor and aroma of coffee products.

This is because coffee cherries are delicate fruits prone to deterioration. If the pulp rots, it could damage the coffee beans, leading to discomfort and health concerns.

Coffee processing methods can be categorized into three main types:

1. Environmental: Includes sun-drying, water-washing, honey processing.
2. Human Intervention (Pre-processing/Post-processing): Includes anaerobic fermentation, double anaerobic fermentation, and other natural processes.
3. Animal: Involves animals such as Indonesian civet cats, Vietnamese civets, Taiwanese palm civets, which eat coffee cherry fruits, and then the collected coffee beans.

However, in this article, we'll focus on the most natural environmental processing methods. Let's dive into the key differences between these methods:

Sun-dried coffee, water-washed coffee, and honey-processed coffee each offer distinct flavor profiles. Water availability is a critical factor influencing coffee processing methods. In regions with limited water resources and limited access to technology, such as Ethiopia and Yemen, coffee processing requires minimal resources and steps. The natural process method has been used for centuries in these areas, resulting in an abundance of sun-dried coffee or delicately flavored honey-processed coffee.

In contrast, Central American coffee-growing regions benefit from abundant water resources, making washing processes ideal. The washing and fermentation process removes mucilage before drying, resulting in a cleaner, brighter cup. This method is favored in regions like Central America, where washed coffees with delicate flavor profiles are prevalent.

Moving to South America, where water resources are not as abundant as in Central America, the washing process is less feasible. Instead, processors rely on semi-washed methods, which reduce the water needed to remove mucilage from the coffee beans.

Honey processing, further categorized into various types such as white honey, red honey, yellow honey, black honey, involves depulping the cherries and leaving varying amounts of mucilage on the beans. The longer the beans are left with mucilage, the darker they become, resulting in flavors closer to those of sun-dried coffee. Conversely, beans processed with less mucilage lean towards the flavor profile of washed coffees.

In summary, the fermentation process is a crucial step in coffee processing, occurring in every method as it involves allowing microorganisms to consume sugars and compounds from the coffee cherry pulp or mucilage. This microbial activity contributes to the development of the coffee's body and complex flavors.

Sun-dried coffee is renowned for its rich, layered flavor profile due to the prolonged drying process, which provides ample food for microorganisms to thrive. On the other hand, honey-processed coffee involves removing the cherry skin but retaining some mucilage, shortening the drying time to 14-20 days. This shorter drying period results in a rounder mouthfeel compared to the heavier profile of sun-dried coffees but cleaner than washed coffees.

Water-washed processing allows microorganisms to create flavors during 1-2 days of fermentation by consuming sugars from the mucilage, followed by thorough washing. This results in clean, bright flavors, making it a popular choice for many.

Now that you've learned about these different coffee processing methods, which one appeals to you the most? If you enjoyed this article, remember to like and share it with your friends! ❤️