Coffee making flowchart from seed to cup Coffee production process classification

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Modulation method of coffee bean production

There are two kinds of coffee bean modulation methods: drying and washing.

Drying method

The drying method is the most primitive method, which is harvested immediately after the fruit is ripe, laid on a flat open space and raked every day.

After sweeping several times, the coffee beans can be dried more evenly, and then after two to four weeks of wind and sun, they can be made.

But keep in mind that the weather must be sunny continuously, otherwise it will rot, turn sour and give off a bad smell

The smell destroys the aroma of coffee.

Washing modulation

In the washing method, the harvested fruit is soaked in a sink for two or four hours to soften the pulp and beat it with a pulp machine.

Drop, and then soak the seeds in water for two or four hours to ferment and completely drop the residual pulp.

Son, this is coarse coffee, which can be dried by daylight or manual drying, and the silver skin and interlayer can be removed by machine or manual.

It's time to make coffee beans.

Washed raw beans are more popular.

Washing raw beans is called "washed coffee", and those who are naturally dried by sunlight are "natural coffee". People generally like it.

Wash the raw beans with water. Because the washing raw beans have been soaked in the preparation process, the acidity is strong, and the quality is more uniform. It's also possible.

With mechanized operation, there is a broad market, so large-scale coffee likes to use water washing type.

Comparison of the two flavors

Both washing and drying can produce the best quality coffee. Generally speaking, there will be more distinct types of washed coffee.

Acidity and consistent flavor; dry coffee has lower acidity and more varied flavor. Colombia

Water washing is used in Kenya, Costa Rica, Guatemala, Mexico, and Hawaii. Country

Most of the coffee produced at home, including Brazil, Ethiopia and Indonesia, is dried.

But some water-washed coffee is also produced.

Screening of coffee beans

The selection and grade of coffee is determined by the particle size and concentration of beans, as well as by a pound of beans.

How many defective beans (broken beans under ripe beans, etc.). It's like the best wine, professional coffee.

The careful handling of coffee in the production process can be seen from the quality of beans, because there will be uniqueness in the product.

It represents the different conditions of origin, climate and growers.

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Coffee roasting

Baking process

The baking process produces a series of complex chemical changes. After about 15 minutes of baking, green coffee

It loses humidity, turns yellow, and then explodes, just like popcorn. After this process, beans will

Double the size and begin to show a light brown after stir-frying. After this phase is completed (after about 8 minutes

Roasting), the calories will decrease, and the color of the coffee will soon change to a dark color. When the default baking degree is reached

There are two ways to stop baking, either by cold air or by spraying water after cold air.

The purpose of rapid cooling.

Roasting degree

Divided into four main categories: light, medium, dark, and verydark

< 1 > lightly fried coffee beans (light brown) will have a strong smell, very crisp, high acidity is the main flavor and

Slightly mellow.

The coffee beans (light brown) fried in < 2 > are very mellow and retain most of the acidity.

< 3 > Deep-fried coffee beans (dark brown with traces of oil on the surface) acidity is replaced by a slight bitter taste

Instead, it produces a spicy taste.

< 4 > very deep-fried coffee beans (dark brown or even black with traces of oil on the surface) contain a bitter taste of carbon ash

, the degree of alcohol decreased significantly.

City,full city, French, Espresso, etc., are all produced because of the different roasters used and the regions where they are produced.

Produce colors with different degrees of baking. Even if the color looks the same, coffee may have a completely different flavor. So

The selection of the type of beans, the baking heat and baking method, and the baking time are all the main factors that determine the final flavor.

Su, temperature control must depend on the accumulation of experience.

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Coffee brewing method

Siphon coffee

The main principle is to heat the water in the lower bottle to make it boil.

Pressure, boiling water is pressed into the upper layer to make coffee through a glass tube, and the temperature is lowered.

The layer is in a similar vacuum to absorb the brewed coffee and use the middle one.

Filter paper filters coffee grounds, this siphon coffee brewer and others

Different from the filter, the key point is to make the coffee completely dissolve with boiling water.

During the process, you must use a bamboo spoon to stir in the boiling water of the coffee powder.

Grinding particle size, grinding too coarse, slow dissolution rate, the taste will not be enough

If you grind it too fine, it will taste too bitter and sour, if this way of making coffee

The skill is mature and can brew coffee with personal flavor, but the disadvantage is

It takes more time.

Moka coffee brewing method

The main principle is to heat the water in the lower bottle to make the steam of boiling water

Press boiling water through a glass tube into the upper layer to make coffee and cool it down.

The layer is in a similar vacuum to absorb the brewed coffee and use the middle one.

Filter paper filters coffee grounds, this siphon coffee brewer and others

Different from the filter, the key point is to make the coffee completely dissolve with boiling water.

During the process, you must use a bamboo spoon to stir in the boiling water of the coffee powder.

Grinding particle size, grinding too coarse, slow dissolution rate, the taste will not be enough

If you grind it too fine, it will taste too bitter and sour, if this way of making coffee

The skill is mature and can brew coffee with personal flavor, but it has more disadvantages.

It takes time.

The mocha pot brews coffee by heating the base, which is distilled.

One is common in professional coffee shops and is rarely used by families.

The mocha pot is divided into two parts, and the water is put in the lower half to boil and boil.

When the water boils, it uses the vapor pressure of the water, and the boiling water rises past the coffee.

The upper half of the powder filter pot, when the coffee flows to the upper half, you need to set the

The fire is turned down. If the temperature is too high, the coffee will taste scorched. It is recommended to make

Use Arabica beans, do not bite and cook powder except water and coffee beans

Or liquid, must use unboiled water, preferably pure water, use

No. 1 or No. 2 finely ground coffee powder.

< Note > selected from the book "mellow Coffee"

Electric coffee maker

This is one of the most convenient coffee brewing utensils, suitable for office or people.

Often use, when using all the components (filter paper, filter cup …...

When it is installed, it will automatically make coffee, and the main secret is

Time control, keep 83 degrees Celsius for three minutes of brewing coffee.

The remaining time temperature can be slightly reduced. When using an electric coffee maker, coffee

The beans are too ungrindable to prevent the coffee powder from blocking the fine seams of the filter.

. The cooking method of plugging wind force is also based on the same principle.

Espresso espresso machine brewing

The espresso machine can continuously extract several cups of coffee and brew the process.

The medium and high pressure can emulsify and dissolve the oil and gum in coffee beans.

The essence of brown beans will be completely extracted by pressure to make the boiled coffee.

The concentration of coffee will be higher, and the taste and flavor will be better.

Filter cup filter (Filter Coffee)

Put the deep-roasted, coarse-ground coffee powder into the filter paper and inject it with boiling water.

Into and around the center of the coffee, boiling water drips through the coffee powder into the pot. Filter

The paper must be matched with the filter, which is usually made of plastic and pottery

Products, but because of the high temperature of boiling water, it is better to use plastic.

Pottery does not conduct heat easily. The secret lies in the roasting and crushing of coffee beans.

Do not overdo the roasting of coffee beans, or they will brew bitter coffee

The crushing degree should be a little thicker, if it is too fine, it may flow with the coffee liquid

Put it into the cup to cause haze.

Cloth bag brewing

The coffee is delicious by using the cloth bag, and the advantages of using the cloth bag

There is no need to stir the coffee in the bag. The coffee will foam by expanding.

And gradually filter down, focusing on the amount of coffee powder, and then decide

The amount of constant boiling water, when brewing, the time for injecting boiling water is five minutes.

The water is added carefully and slowly, and through the cloth bag, the coffee components will be completely

Soak it out. Flannel net brewing can show the greatest flavor.

That's Napoletana.

A kind of filtered coffee, moderately ground coffee powder (5--6kg)

/ per cup) put the filter in the pot, cover the filter and put in the boiled water

In the vessel, after the water is boiled, the kettle is removed and turned upside down, and the boiling water is filtered.

The coffee powder in the container is dripped into the cup, and the contact time between the water and the coffee powder is required.

Between 2 and 4 minutes. Napoletana coffee is not very thick, but it tastes good.

Full and round and smooth.

Evlik brewing method (Turkish Coffee)

This is a traditional Turkish method of brewing coffee, but also

It's an espresso. Heat the copper coffee pot and put it in the pot

Put in a proper amount of coffee (the coffee needs to be ground very fine) and then rinse it with boiling water

Soak for one minute and drink after settling.

Dripping coffee

Use cold water and take time. In order to keep the speed of coffee dripping unchanged

The part of the plug should be relaxed, and the coffee beans used had better be deep-roasted.

Fine grinding is better. The first step in brewing will be calculated according to the number of people.

After putting the coffee powder into the drip, press it gently and inject a little water to make it whole.

Soak the part, then put the drip on the beaker and add it to the upper bucket groove.

According to the number of people, the water can be made into coffee after waiting for 3-4 hours.

When drinking, remove the lid, bucket trough and drip, and heat the remaining beaker.

But don't make it boil.