Blog

The Roses / Coffee Discovery Box  / Coffee Discovery Box #1 – Processing methods

Coffee Discovery Box #1 – Processing methods

Coffee Discovery Box #1 is focused on how each processing method affects the flavour of the final cup. These coffees are really significant in terms of the main flavour, that is highlighted by processing.

The first one is Naturally processed Ethiopia Hambela Wamena, roasted by Candycane coffee. It has flavours of strawberries, passion fruit and blackberries.

Natural processing is the easiest way to process coffee. After harvest, coffee cherries are placed on patios or drying tables, where are drying for 3-8 weeks, depending on the weather conditions. Cherries must be turned constantly by the time to prevent overfermentation and uneven drying.


Suggested recipe for V60 is:
15 grams of coffee / 250 grams of 94 °C water at 130-170 ppm
0:00 – 45 g of water, stir 5 times
0:30 – up to 100 g
1:00 – up to 170 g
1:30 – up to 250 g, give it a spin – for 4 times clockwise
Total brew time should be 2:30 – 2:45.

Photo: Candycane.coffee

The second one is very complex, honey processed El Salvador La Divina Providencia, roasted by Nordbeans, that tastes like plums and almonds with floral notes.

Honey processing – after harvest, cherries are de-pulped without using any water. Then they are placed on raised African beds to be dried. There are several kinds of honey processing – black, red, yellow and white. The colour reflects the percentage of leftover mucilage on the beans after de-pulping.


Suggested recipe for V60 is:
18 grams of coffee / 300 grams of 93 °C water at 150-170 ppm
0:00 – 50 g of water, stir 5 times
0:30 – up to 130 g
1:00 – up to 210 g
1:30 – up to 300 g, give it a spin – for 3 times clockwise
Total brew time should be 2:30 – 2:45.

Photo: norbeans.cz

The third coffee we have chosen for you is Colombia Libardo Ortiz, that was processed by experimental Carbonic maceration. It was roasted in The Space coffee roastery and it has flavours of Mandarin, Rhubarb and brazil nuts.

Carbonic maceration is quite a new method borrowed from winemaking. Cherries are put into a sealed container and flushed with the carbon dioxide. This maceration takes around 12-72 hours. Than cherries are de-pulped and dried. The fermentation can be also done with de-pulped beans.


Suggested recipe for V60 is:
15 grams of coffee / 250 grams of 93 °C water at 130-170 ppm
0:00 – 45 g of water, stir 5 times
0:30 – up to 100 g
1:00 – up to 170 g
1:30 – up to 250 g, give it a spin – for 4 times clockwise
Total brew time should be 2:30 – 2:45.

The fourth coffee is Costa Rica Aguilera and was red honey processed. This coffee was roasted in The Naughty dog and has flavours of Pears, rosehip and nougat.

Honey processing – after harvest, cherries are de-pulped without using any water. Then they are placed on raised African beds to be dried. There are several kinds of honey processing – black, red, yellow and white. The colour reflects the percentage of leftover mucilage on the beans after de-pulping. Red honey is around 70 % of leftover mucilage.


Suggested recipe for V60 is:
20 grams of coffee / 330 grams of 93 °C water at 130-170 ppm
0:00 – 50 g of water, stir 5 times
0:30 – up to 150 g
1:00 – up to 250 g
1:30 – up to 330 g, give it a spin – for times clockwise
Total brew time should be 2:45 – 3:00.

Photo: The Naughty Dog

The fifth coffee was processed by 72 hours’ anaerobic fermentation. It is Honduras Yolanda and comes from the Father’s coffee roastery.

Anaerobic fermentation is also one of the new experimental methods. Cherries are after harvest placed into a sealed container. Can be both, with or without water. After fermentation is done, cherries are pulped and dried. The fermentation can be also done with de-pulped beans.


Suggested recipe for V60 is:
20 grams of coffee / 330 grams of 93 °C water at 130-170 ppm
0:00 – 50 g of water, stir 5 times
0:30 – up to 150 g
1:00 – up to 250 g
1:30 – up to 330 g, give it a spin – for times clockwise
Total brew time should be 2:45 – 3:00.

The sixth coffee is very clean washed Ethiopian Shantawene coming from Dos Mundos roastery with flavours of apricots, white grapes and earl grey tea.

Washed or wet processing – after harvest, cherries are placed underwater to be sorted by density – light, underripe cherries are floating on the top with sticks and leaves, while ripe cherries are heavier so they are sinking to the bottom. Then, only ripe cherries are de-pulped in drum de-pulping machines, also with using of water. After de-pulping comes to a fermentation stage for 12-36 hours. Fermentation is important because it is a natural way how to get rid of the leftover mucilage on beans. After fermentation parchment coffee is being washed in channels and then is placed on patios or raised African beds to be dried.


Suggested recipe for V60 is:

15 grams of coffee / 250 grams of 93 °C water at 130-170 ppm
0:00 – 50 g of water, stir 5 times
0:30 – very slowly pour the rest of water (up to 250 g) by clockwise circular moves, you should end with pouring around 1:40
Total brew time should be 2:20 – 2:40.

Photo: Dos Mundos

No Comments

Post a Comment