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Is Unwashed Coffee Dirty?
Posted on: 2017-02-10 1:32 PM Some people are spreading a myth that washed coffee is better or cleaner than unwashed coffee. We’ve spoken to some experts and done some research to separate marketing speak from the science speak.
Let’s start with some background. Technically the process’ are referred to in the industry as Washed and Natural, and not Washed and Unwashed as the washed marketers would have you believe.
Washed Coffee Process
· The outer skin and fruit flesh is stripped from the coffee seed with a machine called a depulper.
· After the skin is removed, the coffee is moved to a clean tank where the rest of the flesh is taken off by fermentation.
· Coffee is washed to remove leftover debris after fermentation then it is either dried in the sun, on raised drying tables or using mechanical dryers (only used in places with little sunshine or humidity).
· Many producers of high-quality coffee choose this process in an attempt to reduce defects.
· Often produces a bright, clean cup of coffee with high acidity and increased complexity.
· This process is a lot more expensive than others.
Natural Coffee Process or Dry Process
· Also known as the natural process or dry process.
· Oldest method of processing coffee.
· Coffee cherries are picked and spread out to dry for up to 4 weeks.
· Cherries are turned regularly while drying.
· Husk of skin and dried fruit are separated mechanically after drying.
· The raw coffee is stored before it is exported.
· Only process open to the producer if water is scarce – therefore popular in Ethiopia and some areas of Brazil.
· Separating the bean from the fruit is an unpredictable process but doesn’t need as much skill as the washed process.
· Often has a heavy body and sweet fruit flavors, such as notes of blueberry, strawberry, or tropical fruit.
Myths
Does Washed mean clean or Natural mean dirty?
According to our experts, there is no correlation between the cleanliness of the bean and the process used to prepare it. We need to separate the word washing from the word cleaning in this context. The wash water in many facilities has been shown to be reused many times and full of bacteria. In fact, it’s the bacteria that creates the fermentation process that strips the pulp off the seed or bean.
Does the washed method create a purer form of coffee?
Technically yes, but that isn’t necessarily a good thing or a bad thing. Often the minute bits of pulp that are left on the bean that creates the hints of cherry or berry flavor in the coffee. Any of the pulp that managed to get through the process does, in fact, get burned off during processing. The flavor our coffee is a complex process and the individual coffee drinker will have to decide if the prefer the more acid pure coffee taste or the milder fruity taste of the beans.
Will the bacteria harm me?
Coffee is roasted at between 356-401 degrees F. If their’s harmful bacteria out there that can withstand that kind of temperature we have a much bigger problem than how the bean was processed. Another note, bacteria, for the most part, are benign or actually good for us. The bacteria that harm us are relatively rare.
Is the washed more environmental?
Actually, no. The washed process uses many times the amount of water and electricity of the natural process. It’s more expensive both in cost and environmental footprint. It is more effective and higher capacity and hence it’s widespread use.
Should You care?
The experts say no. I’m not an expert but my analogy is Nitrogen versus Air in your tires. There is a trend going around that nitrogen is better in your tires than air. Guess what? Air is 78% nitrogen. So if you’re a race car driver where the expansion and contraction of the gasses in your tires on a track while traveling at 200 MPH are critical to your performance then I’d go with nitrogen. However, on the city streets traveling around at less the 30MPH most of the time, I’d suggest, not so much.
Let’s start with some background. Technically the process’ are referred to in the industry as Washed and Natural, and not Washed and Unwashed as the washed marketers would have you believe.
Washed Coffee Process
· The outer skin and fruit flesh is stripped from the coffee seed with a machine called a depulper.
· After the skin is removed, the coffee is moved to a clean tank where the rest of the flesh is taken off by fermentation.
· Coffee is washed to remove leftover debris after fermentation then it is either dried in the sun, on raised drying tables or using mechanical dryers (only used in places with little sunshine or humidity).
· Many producers of high-quality coffee choose this process in an attempt to reduce defects.
· Often produces a bright, clean cup of coffee with high acidity and increased complexity.
· This process is a lot more expensive than others.
Natural Coffee Process or Dry Process
· Also known as the natural process or dry process.
· Oldest method of processing coffee.
· Coffee cherries are picked and spread out to dry for up to 4 weeks.
· Cherries are turned regularly while drying.
· Husk of skin and dried fruit are separated mechanically after drying.
· The raw coffee is stored before it is exported.
· Only process open to the producer if water is scarce – therefore popular in Ethiopia and some areas of Brazil.
· Separating the bean from the fruit is an unpredictable process but doesn’t need as much skill as the washed process.
· Often has a heavy body and sweet fruit flavors, such as notes of blueberry, strawberry, or tropical fruit.
Myths
Does Washed mean clean or Natural mean dirty?
According to our experts, there is no correlation between the cleanliness of the bean and the process used to prepare it. We need to separate the word washing from the word cleaning in this context. The wash water in many facilities has been shown to be reused many times and full of bacteria. In fact, it’s the bacteria that creates the fermentation process that strips the pulp off the seed or bean.
Does the washed method create a purer form of coffee?
Technically yes, but that isn’t necessarily a good thing or a bad thing. Often the minute bits of pulp that are left on the bean that creates the hints of cherry or berry flavor in the coffee. Any of the pulp that managed to get through the process does, in fact, get burned off during processing. The flavor our coffee is a complex process and the individual coffee drinker will have to decide if the prefer the more acid pure coffee taste or the milder fruity taste of the beans.
Will the bacteria harm me?
Coffee is roasted at between 356-401 degrees F. If their’s harmful bacteria out there that can withstand that kind of temperature we have a much bigger problem than how the bean was processed. Another note, bacteria, for the most part, are benign or actually good for us. The bacteria that harm us are relatively rare.
Is the washed more environmental?
Actually, no. The washed process uses many times the amount of water and electricity of the natural process. It’s more expensive both in cost and environmental footprint. It is more effective and higher capacity and hence it’s widespread use.
Should You care?
The experts say no. I’m not an expert but my analogy is Nitrogen versus Air in your tires. There is a trend going around that nitrogen is better in your tires than air. Guess what? Air is 78% nitrogen. So if you’re a race car driver where the expansion and contraction of the gasses in your tires on a track while traveling at 200 MPH are critical to your performance then I’d go with nitrogen. However, on the city streets traveling around at less the 30MPH most of the time, I’d suggest, not so much.
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