Cleaning

 

Overview

Clean equipment is essential to getting a high-quality cup. Rotting mucilage throughout the processing plant and other dirty equipment coming into contact with the coffee results in low-quality bad-tasting coffee. Many defects are caused by cherries or beans being trapped somewhere in the chain. They rot, and then break loose months later, contaminating the new coffee. Coffee takes on some of the odour and flavour of that it comes into contact with, so keep it clean. Think about all rags, tools, buckets, and channels you are rubbing against your coffee throughout the production.

 
 
 
 
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Cleaning Rules

  • Treat coffee like you would any other food product.
  • After pulping, ensure no cherries, skins, or beans are trapped in the pulper, brushes, screens or any other parts of the processing equipment. Wash it down with water and a brush.
  • Clean out any channels used for transporting coffee daily.
  • Use non-porous fermentation tanks, and clean them after use.
  • Use netting to build drying beds or cover old ones.
    Use a configuration such that there are no gaps or corners for coffee beans to get trapped.
  • Clean all tools used with coffee each day, and be mindful of other potential contaminants during the processing, drying, or storage of your coffee.