The use of enzymes in wet-processed Arabica coffee in Lam Dong has been used for about 4 years now in most factories. With the outstanding advantage of reducing 2/3 of incubation time (2-4 hours compared to 8-12h as before), it can reduce most of the residual viscous residue left in the finished coffee beans. So the quality of tasting is much improved.
However, the cost to use this product is relatively high, waste water after use requires more cost to clean.
Following the current popular model and putting it into practice. Then the use of PENAGOS made in Vietnam. will help people solve most of the problems people are wondering. For example: using water for processing = 1/5 of the old process. can skip the process of immersion (or soak for less than 3 hours), residual viscous residue in the skin of 98% silk coffee (enzyme method cannot be compared).
It is necessary to use enzyme preparations to improve the efficiency of coffee processing technology by wet processing method, ensuring food safety, saving costs, limiting environmental pollution.
This is a recommendation of the Central Highlands Agro-Forestry Science and Technology Institute (KHKT-NLN) to coffee farmers and enterprises in the Central Highlands.
Wet coffee processing technology consists of 5 stages: Fruit harvesting, cleaning, sorting, fresh milling (peeling the flesh of the fruit to get seeds and the product of this stage is still sticky rice coffee), separation the viscous layer (removing the outer layer of paddy surrounding the kernel and the product of this stage is wet clean coffee beans), then dried, dried coffee beans.
Removing the viscous layer is extremely important in the processing of coffee to avoid coffee beans from mold. For a long time, farmers, coffee production and trading enterprises have applied two methods of removing the viscous layer for paddy coffee after peeling the meat crust: fermentation and mechanical polishing. Both methods are costly for producers and the quality of coffee beans rapidly degrades.
Research results of the Central Highlands Science and Technology Institute show that when using enzyme preparations in coffee processing technology, it not only ensures food safety, but also brings a much higher economic efficiency than applying Two traditional methods are fermentation and mechanical polishing for green coffee.
Coffee, after rubbing off the fruit, is put into the incubation tank, flooded with coffee beans (coffee paddy), carefully mixed enzymes with coffee in the incubation tank, brewed for two hours or more, then just washed. Bring out to dry. The dosage of enzyme used depends on the time it takes to process and the amount of coffee.
