Soaking
Soaking is the process of soaking coffee beans in clean water after fermentation and mucilage removal in the washed processing method. This technique originated in Kenya during the 1960s – 1970s and was studied by AE Wootton, who found its positive impact on bean quality.
Specifically, soaking in clean water for 12–24 hours improves bean structure while allowing the removal of some polyphenols and diterpenes – two compounds that can contribute to bitterness in coffee.
As a result, soaking not only cleans the beans but also reduces bitterness, brightens flavors, and results in a cleaner, more refined cup.