Coffee beans travel a long way to reach our cup. Before roasting and preparing them for a beverage, they must be stripped of the protective layers inside the bean. This is achieved through a wet or dry process that leaves the bean covered only with a husk called "parchment." Once removed, the husk produces a clean, marketable bean called green coffee.
Parchment coffee, or the endocarp of the seed, gets its name from the distinctive husk that resembles the paper we call parchment. It can also be defined as the product of the processed coffee bean, which is obtained after removing the husk and mucilage, washing it, and drying it to a humidity level of 12%. The name "parchment" is also given to the coffee that coffee growers sell within the country.
You already know, in a general sense, what parchment coffee is, so I'll focus on the main objective of this topic, which is to understand how parchment coffee should be stored, taking into account important aspects such as drying and the right storage time, among others. So, let's get started.
Drying
During the drying process, coffee growers face risks that can affect the physical quality of the coffee. This is because once the coffee has been pulped, fermented, washed, and drained, it is in a delicate state, as moisture can cause mold to develop. For this reason, this procedure must be carried out with great care and strict control. The main objective is to reduce the coffee's moisture content to 10%-12% after washing.
Ideal time to store parchment coffee
Coffee should only be stored when the parchment has reached the appropriate humidity levels, and this must be done correctly to ensure these levels do not fluctuate. Coffee's moisture content changes depending on the temperature and humidity conditions of the environment. Humidity should not fall below 10%, as this affects the coffee embryo, resulting in a loss of aroma in the cup and diminished other sensory attributes. If humidity is above 12%, heat is released, and the bean consumes more energy, increasing microbial activity, which leads to deterioration of sensory notes. The most severe damage caused to coffee during storage comes from fungal attack.
It's also important to note that some of the changes that occur during the initial storage phase are considered favorable for improving quality, with the disappearance of the fruity flavor of fresh coffee. Coffee stored for extended periods often acquires a woody aroma and flavor. Storage with inadequate humidity levels can negatively affect the final result in the cup, resulting in defects such as sour, moldy, or stale flavors, among others.
Errors during the storage of parchment coffee
There are several mistakes that are made when storing coffee, such as the following:
- Placing the parchment coffee inside the bag without ensuring that it has the appropriate humidity range.
- Store coffee while it's still hot. It's very important to let it cool because if it's packed at a high drying temperature, the coffee will sweat, and the heat will trigger a reaction of fungi and bacteria.
- Leaving coffee outdoors, as either direct sunlight or nighttime humidity can have negative effects on the beans.
- Store coffee near agrochemicals or diesel or gasoline, as these can contaminate the coffee.
Correct storage of parchment coffee
Coffee has traditionally been stored in jute or burlap bags. Because they are not waterproof, this method leaves the coffee unprotected from factors such as moisture, insects, and contaminants, both in the warehouse and during transport. The use of plastic bags is increasingly accepted not only for their waterproofing, but also for their hermetic sealing system, which minimizes the air inside the bag.
Once in the plastic bag, parchment coffee should be stored in a well-ventilated area, protected from direct sunlight and pets, and, if possible, designated exclusively for coffee. It is also essential that the coffee not be in contact with the floor or walls. Pallets or racks can be used for this purpose. It is recommended that the coffee rest for at least three to four weeks to stabilize the humidity and thus determine its sensory potential in the cup.
As you can see, good storage practices for parchment coffee determine its quality. The most important thing is that, whether you produce specialty coffee or commercial-quality coffee, proper storage conditions must be followed strictly, as it is at this stage that the coffee retains all its properties. It doesn't require much technology or investment. Above all, the steps and recommendations for storing parchment coffee properly must be followed correctly.