Semi Washed vs Full Washed | 半水洗 VS 全水洗

What distinguishes the washed and semi-washed methods of processing coffee lies in their procedures and impacts on the final product. Initially, washed or semi-washed coffee is considered of higher quality compared to the entirely natural method, as it imparts a cleaner and more consistent flavor to the coffee, albeit at a higher cost.

The washed method, also known as the 'wet method,' involves removing the outer casing of coffee beans with water, followed by drying and bagging for shipment. This process utilizes significant amounts of water. Fully-washed beans undergo a separation process in water to distinguish ripe and unripe cherries. The skin and some pulp are then removed, with remaining pulp addressed through either traditional fermentation and washing or a modern technique like aquapulping.

In contrast, semi-washed, or 'wet hulling,' requires fewer steps. After removing the outer skin with machines, coffee beans, still retaining mucilage, are stored. Subsequently, the mucilage is washed off with water before the beans undergo drying.

Drying is a crucial phase after washing, where beans need to be dried to produce green beans for shipment and roasting. This can involve sun-drying, though in humid climates, machine drying may be necessary to prevent mildew. The debate surrounding the optimal drying method ranges from spreading beans on large patios and periodic raking for even drying to laying them on raised tables and manual turning, which demands more labor.

洗净和半洗净咖啡豆处理方法的区别在于它们的程序和对最终产品的影响。首先,洗净或半洗净咖啡被认为比完全自然的方法更高质,因为它赋予最终咖啡更清洁和一致的风味,尽管成本更高。

洗净方法,也被称为“湿法”,涉及使用水去除咖啡豆的外层,然后进行干燥和装袋以便运输。该过程需要大量水。完全洗净的咖啡豆经历了在水中分离成熟和不成熟樱桃的过程。然后通过压榨和机器去除皮和一些果肉,剩余的果肉通过传统的发酵和冲洗或现代技术如水果脱粒法进行处理。

相比之下,半洗净或“湿壳法”需要更少的步骤。使用机器去除外皮后,咖啡豆仍然保留果胶,然后存储。随后,用水冲洗果胶,然后进行干燥。

在洗净后,干燥是一个关键阶段,豆子需要干燥以生产运输和烘焙的绿豆。这可能包括晾晒,尽管在潮湿的气候中,可能需要使用机器进行最后的干燥,以防霉变。有关最佳干燥方法的争论涉及将豆子摊开在大露台上,每隔几小时进行耙翻以确保所有产品的均匀干燥,或者将它们摆放在高架桌上并手工翻转,这需要更多的人工劳动。