Coffee processing is an important step in the journey from coffee bean to your cup of joe. After all, you want your cup of coffee to taste great! There are two types of coffee processing: washed and natural. Each Coffee Beans Melbourne method has its pros and cons, but which one is best for you?
Read on to learn about what makes each type unique and how they can affect your brews.
Washed Processed Coffee
Washed Coffee Beans Melbourne is more acidic, has a higher body and is more aromatic. Washed coffees are more complex; they have less bitterness and a smoother finish than natural processed beans.
Washed coffees are also less acidic than their natural counterparts, which means that they can be roasted darker without becoming too bitter. This results in an excellent balance between sweetness and acidity in the cup of your brewed cup of coffee!
Washed coffees often cost more than their natural counterparts because the process requires extra labour from growers themselves—they must remove the pulp from each cherry individually before fermentation begins—and because washed beans take longer to ferment than naturals do (two days for washed as opposed to one day for naturals).
In addition, roasters cannot roast washed coffees as darkly as they would like due to its lower acidity level (it’s easier to get burned-out flavours if roasted too long).
Natural Processed Coffee
Washed processed coffee is the most common method for processing coffee. This process involves removing the skin and pulp from the bean using water and mechanical grading.
Natural processed is less common, but it’s gaining in popularity because of its superior taste compared to washed coffees.
It’s a more labour-intensive process that involves fermenting the beans for several days before drying them in the sun on raised beds.
The end result of each process may seem similar at first glance, but there are distinct differences in appearance and taste between washed and natural processed coffees.
Washed Vs. Natural Processed Coffee (Compared and Contrasted)
Washed coffee will have a smoother, more full-bodied taste. It’s also better for espresso since the wet process helps to remove the more delicate fruit acids in the coffee bean.
Naturally processed beans have a more complex flavour profile and are best used for filter coffee or cold brew because of their high acidity and lower caffeine levels.
The process of natural Coffee Beans in Melbourne processing is similar to that of washed coffee, but it doesn’t involve any fermentation or water rinsing. The coffee cherries are simply dried in the sun on patios or raised beds until they reach a moisture content between 10% and 14%.
Conclusion
So there you have it, the difference between washed and natural coffee processing. Actually, they’re both delicious in their own ways.
