On the process of changing coffee fruit into coffee powder in different degrees

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When you grow coffee, you can't help but know a few terms for coffee. Here are a few nouns commonly encountered in the coffee industry:

1. Coffee fruit Coffee cherries: coffee flowers after self-pollination, the fruit is called coffee fruit. From young fruit, medium fruit, to mature fruit. Because the peel of ripe fruit is generally red, much like cherry Cherry, it is also called coffee cherry Coffee cherry. In practice, I prefer to use coffee fruit directly.

two。 Coffee beans with colloid Mucilaged beans: coffee fruit uses a peeling machine to remove the exocarp and part of the colloid, in which there are two (only one round bean) coffee beans with colloid. This kind of coffee bean is wet and there is a layer of sticky gelatinous body outside the hard shell. This layer of colloid can be removed by fermentation or mechanically.

3. The word Parchment beans:Parchment refers to "parchment", so it can be literally translated as "parchment beans". However, this translation is very strange, why coffee beans have anything to do with parchment? Traditionally, I like to translate it directly into "raw beans with shells", which refers to coffee beans with hard shells.

4. Raw beans Green beans: raw beans with shells are called raw beans after their hard shells are removed. If it is translated literally, it should be "mung bean". However, there will be confusion, how do coffee beans have anything to do with mung beans? So, just translate it into raw beans.

5. Roasted beans Roasted beans: after raw beans are roasted in a roaster, beans with coffee flavor are called roasted beans. Some people call baked beans "cooked beans", which are different and compared with raw beans. Beans before baking are called raw beans, and beans after baking are called ripe beans.

6. Grind beans Ground beans: at this stage, it can also be called coffee powder.