TRC series of raw bean processors introduce how coffee beans are handled.
For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)
The large one on the left is TRC-08, the middle three are TRC-05, and the right is manual.
Processing efficiency:
550-700 kilograms of fruit per hour.
About 200 kilograms of fruit per hour.
According to each person's physical strength, about 50-100 kilograms of fruit per hour.
The processing speed is the most satisfactory. Producers who need to deal with more than 500-1000 kilograms every day must consider purchasing this type.
It can save peeling time, save more than half of the electricity bill, and focus on effectively improving the quality of your coffee.
Two of these machines were made four years ago, but so far half of them have not been sold. Only I enjoy the pleasure of peeling coffee every year.
So, so far, no one has thought of the importance of peeling work: a long peeling time often consumes the quality of your coffee.
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How do Sidamo Coffee Raw beans distinguish the flavor characteristics of Sidamo coffee?
Professional barista communication please pay attention to the coffee workshop (Wechat official account cafe_style) Sidamo coffee grows in the southernmost Ethiopian plateau between 4600 and 7200 feet above sea level (Sidamo province), is a famous boutique coffee area in southern Ethiopia, bordering Kenya, located in the southeast of Gemma, just south of the capital, usually sweet, but also more popular, its annual output
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A brief introduction to the Flavor of Fine Coffee producing areas in Kenya comparison of flavors in different producing areas in Kenya
Professional baristas please pay attention to the coffee workshop (Wechat official account cafe_style) Kenya Coffee to the north is adjacent to Ethiopia, the origin of Arabica coffee trees, but it was not until the beginning of the 20th century that coffee cultivation began. In the 19th century, missionaries introduced Arabica trees from Yemen, but did not plant a large number of them. It was not until 1893 that Brazil's ancient bourbon coffee seeds were introduced.
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