Dry and wet processing
NOROHY offers two solutions for flavoring your coffee recipes:liquid coffee extract and coffee bean paste. The extract is derived from wet-processed Colombian coffee. The coffee bean paste is obtained from dry-processed Ethiopian coffee. What impact do these methods have on the coffee? At what point in the coffee processing chain do they come into play? What is the difference between wet and dry processing? Let’s find out together…
Coffee processing stages
After harvesting, the fruits of the coffee plant, known as cherries, are “processed” by wet or dry methods. This involves separating the cherry pulp from the coffee beans. The beans are then hulled and roasted.
Dry processing of coffee
Harvested coffee must be decertified the same day. To extract the two beans from the coffee cherry, there are different methods: dry and wet.
Let’s start with the dry process. This method is often less costly, uses less water and preserves the coffee beans. It produces coffees with pronounced varietal or primary aromas. This ancestral method is very common in Ethiopia.
The coffee cherries are spread out on drying areas for 2 to 3 weeks, depending on weather conditions. The aim is to reduce humidity to prevent mold without making the coffee beans crumbly. This is known as “ball coffee”.
Wet processing of coffee
After harvesting, the coffee cherries are “processed”. This “wet processing” consists of two stages. Firstly, the beans are decertified the same day. To do this, cylinders covered with a metal sheet punched in relief remove the pulp from the beans. Next, the grains are immersed in a basin of water. The fermentation that then takes place contributes to the aromatic development of the coffee beans. It gradually destroys the husk that surrounds the beans. Finally, the coffee is washed to remove any residue before drying begins. The beans are then called “parchment coffee”.
Stages in the transformation of green coffee into black coffee
Thanks to the drying process, the husk of the coffee beans becomes brittle. The coffee cherries can now be shelled, leaving only the green beans. The crumbly shell is broken by friction, then blown off by ventilation, leaving only the beans. Depending on the region, a Tarare or vanneuse, also known as a flying devil, is used. This is a simple mechanism. The beans are deposited in a hopper and passed through a grate. A connecting rod activates the blades of a fan. The blast then blows away the light parts enveloping the grain. The heavier grain then rolls to the collection bin. In this way, as the saying goes, the wheat is separated from the chaff…
Roasting
Now dry, these dry or wet-processed beans are ready for roasting. They then take on their brown color and pyrazine aromas, thanks to Maillard reactions. These tertiary aromas will enrich the aromatic palette. However, in order to preserve the varietal notes, NOROHY opts for a gentle roasting that limits bitterness and preserves the acidity and fruity aromas of our coffees.
Now you’re more familiar with wet and dry coffee processing. Discover the rest of the process for transforming our coffees into coffee extract concentrate and coffee bean paste on the pages dedicated to these solutions. Finally, take inspiration from our recipes for savoury and sweet coffee creations! Don’t hesitate to take photos of your creations and tag us on our social networks @norohyvanille.