Methods of processing raw coffee beans in Yunnan
Yufa, which opened in the 1960s and has a history of more than 50 years, stepped into the store as if it had stepped into a time tunnel. The machines displayed in the shop have been used for more than half a century, and the old appliances have found their old flavor. Fang found that the old appliance is not only a kind of nostalgia, but also the accumulation of traditional wisdom of the older generation.
Self-made coffee has been handed down from a Hainan chef to this day, and it is the main "supplier" of coffee to the old villagers in the town. The boss insists on using the traditional production method, including screening / drying / stir-frying / grinding. Stove firewood, inefficient, but coffee roasting is the best partner, a unique aroma, the best taste, which is also the reason for the boss's insistence.
A piece of coffee beans are fried in the pan, and the aroma of coffee is filled with the smell of coffee in the air. Fried coffee beans from the original brown and cyan to brown, and then ground into coffee powder, the boss's persistence, full of vitality. In this traditional cooking practice, the coffee will not turn sour for a few hours after brewing.
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Drying processing of coffee beans after picking
Coffee berries must be processed immediately after picking to prevent pulp fermentation and decay. Coffee beans can be processed in two ways, wet and dry. The drying method is also called the natural method. Spread the coffee berries flat in the sun to dry. In the plantation, 50 square meters of coffee berries are spread on each hectare, or the fruit is dried in a special dryer.
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Recommend four ways to get raw coffee beans.
Today, I'd like to introduce the way to get beans from coffee: everyone knows citrus. Banana。 Apples and other fruits are rich in organic acids, immature fruits eat sour and astringent taste, ripe fruits taste sweet and delicious, because the organic acids of the fruit are converted into sugar. Coffee should also be picked after it is red and ripe, and the beans are more sweet. If the coffee farmer wants to save trouble, regardless of the coffee fruit
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