Which of the Five Common Coffee Processing Methods is Sweetest? Introduction to the Pros and Cons of Single-Pour Pour-Over Coffee

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FrontStreet Coffee - Introduction to Coffee Bean Processing Methods and One-Pour Pour-Over Advantages and Disadvantages

Natural Process

If coffee farmers assess that the weather permits and adopt the natural processing method, they will spread these selected coffee cherries directly on large plazas, allowing them to be exposed to sunlight for 2 to 3 weeks to dry. After the coffee cherries are dried, the outer shells are removed to obtain the coffee beans.

These natural process beans will have dried fruit pulp and pectin layers attached, so the coffee beans will have richer flavors, and the taste will lean toward sweetness.

Washed Process

The washed process involves removing the skin and pulp of the selected coffee cherries through a depulping machine, leaving coffee beans with pectin layers. These beans are then fermented by symbiotic bacteria from the coffee itself, such as acetic acid bacteria and lactic acid bacteria, for 12 to 24 hours. These strains digest the pectin layer on the outside of the coffee beans, producing acids that penetrate into the coffee beans, making the coffee flavor more acidic. Subsequent water washing treatment is used, hence the name washed process.

Natural and washed processes each have their own advantages and disadvantages in processing. The natural processing method is simple, requiring only sunlight to dry the coffee cherries, but because it heavily depends on several consecutive weeks of strong sun, it is limited by weather conditions. If it rains for several days, the entire batch of coffee cherries could be ruined. Therefore, high-quality natural beans command high prices in the coffee bean auction market. Washed beans also have processing limitations, as this method may not be usable in countries with water scarcity or poor water quality.

Honey Process

The honey process is popular in Costa Rica and is a semi-washed method. Unlike the washed process, the fermentation time is short, so some pectin layer remains on the coffee beans. After drying, it forms a honey wax color (amber spots), hence the name honey process. This treatment gives the coffee more flavor.

One-Pour Method

From the beginning of pouring, water is poured continuously without going through a pre-infusion stage until the brewing is complete. The entire process involves only one pour. Generally suitable for medium or dark roast.

Advantages: Even water pouring, with a relatively mild and elegant taste, and relatively balanced.

Disadvantages: Water flow is difficult to control, and it's easy for water to bypass the coffee grounds and flow directly down the edge of the filter paper, resulting in a thin mouthfeel.

Knowledge Extension:

Regardless of the method used, the most important point is to allow the water flow to evenly penetrate the coffee grounds to achieve better extraction results. During the process, the water flow can start small and then increase, which can also add layers to the flavor.

In Summary:

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