Coffee liquor quality by comparing dry and wet processing
Two varieties of coffee (Caturra and Typica CK1) from Chang Khian Experimental Station were evaluated for quality. The coffee was picked at 5 stages of maturity: fully ripe, 100 percent ripe, 75 percent ripe, 50 percent ripe and unripe. Both wet and dry methods were used to process the coffee. Fermentation periods of 0 hr, 12 hrs, 24 hrs, 36 hrs and 48 hrs were used to process of the Caturra variety only. The coffee beans were roasted in a laboratory roaster and ground for the cup test. A panel of 5 experienced persons acted as the tasters. The results of the test for Caturra variety wet processed indicate that 24 hrs is the most suitable fermentation period. Using the wet process ripe and over-ripe coffee cherry gave the best quality liquor and unripe beans the worst. However using the dry process coffee cherry of all maturities gave liquor of the same quality except for the unripe coffee cherry which yielded liquor of unacceptable quality. Coffee cherry of the Typica variety using either the wet or dry process gave mostly the same quality liquor for beans from 50 percent ripe to over-ripe. The green coffee gave unacceptable quality. The teast showed that the wet processing method in general gave a better quality. This report includes the results and comments from Douwe Egberts Company, the Netherlands. Their results showed that the quality of wet processed Caturra beans could be compared with some of the coffees in the Other Milds category
| Main Authors: | , , , |
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| Format: | biblioteca |
| Published: |
Chiang Mai (Tailandia)
1988
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| Subjects: | COFFEA ARABICA, CATURRA, TIPICA, BENEFICIO POR VIA HUMEDA, BENEFICIO POR VIA SECA, CALIDAD, TOSTADO, MOLIENDA, LICOR DE CAFE, FERMENTACION, TAILANDIA, |
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