{"id":1569,"date":"2019-03-31T14:32:53","date_gmt":"2019-03-31T06:32:53","guid":{"rendered":"http:\/\/tommykwan.com\/blog\/?p=1569"},"modified":"2019-04-08T16:35:57","modified_gmt":"2019-04-08T08:35:57","slug":"whats-washed-coffee","status":"publish","type":"post","link":"https:\/\/tommykwan.com\/blog\/coffee\/whats-washed-coffee\/","title":{"rendered":"What&#8217;s &#8220;Washed coffee&#8221;?"},"content":{"rendered":"[Ref Freeman, James. The Blue Bottle Craft of Coffee (p. 17)]\n<blockquote><p><strong>Washed Coffee<\/strong>\u00a0is also known as &#8220;<strong>wet processing<\/strong>&#8221;<\/p>\n<p>removes the outer skin \u2192 soaked in water (fermentation) \u2192 rinsed and washed \u2192 dry<\/p><\/blockquote>\n<p>&nbsp;<\/p>\n<p>The basic process is that the cherries are sent through a pulping machine, which removes the outer skin, leaving the sticky mucilage, or pulp, still clinging to the beans.<\/p>\n<p>The beans are then soaked in water. Then, the beans are allowed to ferment for a period of time that\u00a0 ranges from hours to a day or two, during which period of time the pulp falls off.<\/p>\n<p>After fermentation, the beans are rinsed and washed before they are allowed to dry (either sun or mechanical dryer).<\/p>\n<blockquote><p>Kenya-style processing is similar to wet processing, but the period of fermentation is a bit longer. As a result, beans treated by Kenya-style processing tend to have high acidity and elegance<\/p><\/blockquote>\n<p><span style=\"text-decoration: underline;\">Features of washed coffee<\/span><\/p>\n<ul>\n<li>with higher acidity<\/li>\n<li>more consistency<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>[Ref Freeman, James. The Blue Bottle Craft of Coffee (p. 17)] Washed Coffee\u00a0is also known as &#8220;wet processing&#8221; removes the outer skin \u2192 soaked in water (fermentation) \u2192 rinsed and washed \u2192 dry &nbsp; The basic process is that the cherries are sent through a pulping machine, which removes the outer skin, leaving the sticky<a class=\"read-more \" href=\"https:\/\/tommykwan.com\/blog\/coffee\/whats-washed-coffee\/\" title=\"Read More\"> <span class=\"button default\">Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21],"tags":[],"class_list":["post-1569","post","type-post","status-publish","format-standard","hentry","category-coffee"],"_links":{"self":[{"href":"https:\/\/tommykwan.com\/blog\/wp-json\/wp\/v2\/posts\/1569","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tommykwan.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tommykwan.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tommykwan.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tommykwan.com\/blog\/wp-json\/wp\/v2\/comments?post=1569"}],"version-history":[{"count":8,"href":"https:\/\/tommykwan.com\/blog\/wp-json\/wp\/v2\/posts\/1569\/revisions"}],"predecessor-version":[{"id":1610,"href":"https:\/\/tommykwan.com\/blog\/wp-json\/wp\/v2\/posts\/1569\/revisions\/1610"}],"wp:attachment":[{"href":"https:\/\/tommykwan.com\/blog\/wp-json\/wp\/v2\/media?parent=1569"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tommykwan.com\/blog\/wp-json\/wp\/v2\/categories?post=1569"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tommykwan.com\/blog\/wp-json\/wp\/v2\/tags?post=1569"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}