Drying is an important part of coffee processing. If it isn’t performed properly, coffee beans can start to ferment or develop mold, which make for bad flavor notes and reduced quality.
So how do you make sure your beans are drying properly? Read on to find out more about the importance of taking regular samples to measure moisture content.
Why Drying Matters
In general, an unprocessed, ripe coffee bean contains around 45–55% moisture after picking.
The International Coffee Organization states that dried, processed green coffee beans should have a moisture content of 8–12.5% with the exception of “speciality coffees that traditionally have a high moisture content, e.g. Indian Monsooned coffees.”
The correct moisture content contributes to balanced acidities and a desirable aroma, which in turn help achieve good cupping scores. There’s some debate over the best moisture level, but 10–12% is generally accepted.
Coffee beans are dried in different ways depending on which processing method is used. Natural processing is when ripe cherries are dried with the cherry still attached. Leaving the pulp on during drying results in a sweet, fruity coffee. But there is greater risk of over-fermentation and mold developing because of the high level of moisture involved.
Washed/wet coffees have had their pulp removed and mucilage is broken down by fermentation before the beans are dried. Since there’s no pulp left on the beans, there is less chance of over-fermentation or mold developing. This method of processing allows the flavors of the coffee to shine, whether it’s sparkling acidity or a rich, creamy body. But it depends on slow and consistent drying.
Honeys and pulped naturals are essentially a middle ground between washed and natural coffees. They are dried with part of the cherry remaining on the bean. The pulp has been removed, reducing the risk of over-fermentation, but some mucilage remains.
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