Re: Growing coffee
hi Tony,
You can speed up step 3 by adding a tiny spoonful of Amylase or similar enzyme(often used in bread making).
I have had great success skipping this step, leaving the muscilage on to dry. We store the at this point, hulling just before roast. There is some interesting reading on rates of transfer of moisture through the bean in storage and its impact on the profile of the bean.
Regards
Cameron
hi Tony,
You can speed up step 3 by adding a tiny spoonful of Amylase or similar enzyme(often used in bread making).
I have had great success skipping this step, leaving the muscilage on to dry. We store the at this point, hulling just before roast. There is some interesting reading on rates of transfer of moisture through the bean in storage and its impact on the profile of the bean.
Regards
Cameron


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