Wet mills. These are key elements in the coffee landscape. They are the first step into transforming the cherry into a green bean. At the heart, these structures can be relatively simple. They need to receive the cherries, to de-pulp (Some stop here! We won’t get too much into detail with pulped naturals, naturals […]
Last week I suggested that the best water may the water that does not go into processing your coffee. Today I am here to say that if you must use water in the milling process, make it rainwater!
Every year, the trade show at the SCAA annual conference includes at least a few vendors selling the latest and greatest technology to filter, purify, ionize or otherwise ensure the quality of the water you put in your coffee. But you rarely hear anything at SCAA about the countless millions of gallons of water that are used to mill your coffee at origin. As it turns out, the best water may be the water that doesn’t go into your coffee.