What is Natural Process for Solar treatment? What are the advantages and disadvantages?
For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)
Before the coffee drinking habit began, Arabs were already using the sun method to treat coffee, which is the oldest method of coffee fruit treatment, and is mostly suitable for areas with plenty of sun.
Flavor: soft acidity, rich layers, obvious sweetness, good quality sun beans will have fruit or wine flavor.
Preliminary selection of beans: in the stage of manual picking, pick the coffee fruit with the same maturity, and then rinse the surface of the coffee fruit with clean water.
Sun-drying: put the fresh coffee fruit in the exposure field for sun-drying, after about 2-4 weeks of continuous turning and natural drying until the water content is about 12%.
Remove the shell: after the drying is completed, the peel, pulp and shell are removed directly by the sheller.
Advantages: the operation is simple and does not need complex equipment.
Disadvantages: there are many defects in the appearance of raw coffee beans.
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How to prepare for the cup test? Introduction to the tools, standards and processes of cup testing
When testing the cup, make the coffee flow back and forth in your mouth and make full use of your sense of taste and smell to feel the flavor characteristics of the coffee. It transforms the subjective and different sensory experience into quantitative data with practical value to guide people's practical decisions, such as buying, selling, sharing experience and so on. So how to carry out the cup test? Next, we will introduce the tools, standards and processes of cup testing.
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What are the advantages and disadvantages of Washed Process washing coffee beans?
Professional baristas please pay attention to the coffee workshop (Wechat official account cafe_style) washing is a technology invented by the Dutch in the 18th century, suitable for rainy areas, although the process is quite cumbersome, but it is currently a more common method of raw bean treatment, accounting for about 70% of the total coffee. Flavor presentation: acid
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