DRY – PROCESS:
No pulping process: No fermentation process: No washing process:
Ø No pulping process:
The beans are dried with all their layers intact,
including the coffee cherry and mucilage which allows the beans to absorb more fruity and fermented flavours.
No fermentation process:
Produces coffee that is heavy in mouth
feel, lower acidity levels and have exotic flavour profiles.
No washing process:
Leave residual flavours from the intact fruit
layers that lead to coffee with a more complex, more exotic flavour but often less clarity and refinement compared to wet process.
WET –PROCESS: The pulping process involve in removing the four layers (skin, pulp,
parchment and silverskin) surrounding the coffee bean results
in a coffee that is brighter, fruitier and cleaner taste.
The wet process generally guarantees a
cleaner and more consistent flavor than the dry process due to removing of pulp, including the
exocarp and mesocarp of the coffee cherry.
Properly manage fermentation enhances acidity, leading to a bright and vibrant flavour profile.
- Short fermentation: leaves residual pulp-affecting taste.
- Long fermentation: Cause unwanted sourness.
Ø Fermentation followed with washing process encourage
sweet, chocolate and fruity characters of coffee as well consistent flavour profile.
Roasting of Coffee Beans
Moisture Color Texture Aroma
Moisture
- Moisture loss from 8-12% (in green coffee beans) to about 5% in the roasted coffee beans
Color
- Green- yellowish - light brown - dark brown - black
- Texture
- Strength and toughness to more crumbly, porous and brittle
- Aroma
- herb-like green bean to bread-like aroma
Aroma and flavor develops during roasting process
Carbohydrates, proteins, peptides and free amino acids, polyamines, lipids, phenolic acids, trigonelline, and various non-volatile acids
involve in the flavor formation during roasting
Chlorogenic acid
contributes to body and astringency
Sucrose:
contributes to color, aroma, bitterness and sourness
Minor protein components (free amino acids):
Interacting with reducing sugars and cause the Maillard reaction
Caffeine:
contributed to the bitterness
Maillard or non-enzymatic
browning reaction
2-Furfurylthiol
3-Mercapto-3-methylbutyl-formate
–>caramel/sweet roasty
Strecker degradation
2-Methylbutanol
2,3-Diethyl-5-methylpyrazine
–>Fruity, sweet and roasted
Degradation of trigonelline (alcoloid).
2,3-Dimethylpyrazine
–>Nutty, roasted
Degradation of phenolic acids
Vanillin
4-Ethylguaiacol
–>Vanilla
spicy
Degradation of
carotenoids
(E)-ß-Damascenone
–>honey-like, fruity
Element involve in proper coffee brewing
Water PH Time Temperature
