The Life Journey of Fine Coffee

Generally speaking, great masters agree that coffee was first found in Abyssinia, which is now Ethiopia. According to legend, an Abyssinian shepherd found that the goat he was raising danced after eating some bright red seeds and leaves. Among the facts discovered by Kaldi, some monks also used coffee as a pick-me-up in order to be vigilant during late-night prayer meetings. Coffee was probably planted in the sixth century. Along the way, people only ate coffee leaves and beans (then called bunn), but when the endless evolution began to have snacks, wine or tea was already on the rise, and then there was a sweet drink called qishr that was also found to be one of the good snacks. Some people say that around some time in the sixteenth century, the way of roasting and fattening coffee has been discovered and has always been used to this day.

Coffee beans are the seeds of coffee cherries. Every winter (dry season) is the harvest time, and there are many ways to harvest red cherries. The bean itself is wrapped in a good autocratic layer of material, including a silver skin, similar to parchment paper (pergamino), mucus, mucilage, and its watch case. These sweet, sticky substances and the interaction of the coffee beans themselves vibrate the mouth and stomach of many coffee beans; the same way they are used when coffee beans and cherries are pulled out can also affect their mouth and stomach. Basically, there are three ways to deal with coffee beans: wet method, dry method and semi-wet and semi-dry method.

As soon as the coffee cherries are picked, they have to be sent to the agricultural products for processing. The cherries picked include those that are just ripe, those that are overmature, and those that are not yet ripe, all assimilated together. If these cherries are not separated, the quality of the coffee beans obtained is actually better than that of imported beans, because the squid is mixed with a lot of bad-tasting impurities. So these cherries have to be washed and cleaned and placed in a trough full of water to prepare for preliminary classification. The best coffee is so dense that it sinks into the water. On the other hand, overripe cherries will surface and can be easily classified. Low-quality coffee is either left for internal consumption or sold to instant coffee producers in the United States or Europe. Unfortunately, those unripe cherries will also sink in the water to coordinate those ripe cherries mixed together. So those unripe cherries have to use wet treatment, or after a while to use the drying method to classify them.

In the process of wet treatment, ripe cherries will be squeezed out of the juice. If properly handled, only ripe cherries will be squeezed out of the pulp, while unripe hard cherries will be separated. The beans should be sent to the fermentation tank and soaked in water for about 8-20 hours.

By this time, the sticky liquid in the coffee beans had been filtered out. The coffee beans produced by wet treatment are characterized by their bright and clean taste. However, compared with the coffee beans produced by the drying method, they are not so fragrant and strong.

If the wet treatment method is not used, because the weather conditions in some areas are suitable for manufacturers, they can use the dry treatment method (natural treatment method). After the cherry seeds are split, especially after the sticky substances have been removed, coffee beans can be dried simply by using a large roof or by mechanical drying. Using this method, it takes a little longer, and it is also easy to ferment. In any case, because the coffee beans treated by the drying method always come into contact with the sweet mucus for a long time, so the coffee beans will be sweet and strong. The acidity, cleanliness, and taste of coffee usually disappear in the process of handling. Coffee beans that use natural treatments are usually used to make espresso (espresso).

The third method called semi-wet treatment (natural disappearance of meat) is a new and rare method. This method is only suitable in certain regions of some countries, where there is a long drying period in the weather, and can be used to handle local coffee. The coffee produced in this way is sticky, and the mucus is not fermented in the tank. Therefore, the coffee produced by this semi-wet treatment method contains the characteristics of both wet treatment method and dry treatment method. The acidity, sweetness, seasoning, and spray flavor of such coffee are quite good; the only thing is that such coffee is not as strong as coffee treated with pure dry or wet treatment.

When the mucus is removed from the fermentation tank, the coffee is either dried naturally on the rooftop, or mechanically dried, or both. Almost all coffee producing areas are treated mainly by drying, because the difference between coffee beans in this method is very small. The primary purpose of this treatment is to prevent the beans from fermenting, so that the coffee beans will not have mold with the unpleasant taste of wet soft water.

When the coffee bean is dry, put it in a rattan frame with a vine shed as the top. It is not opened until a shelled homework is to be sent out. The purpose of this is to fully connect the aroma and taste of the coffee itself. After shelling, the coffee beans are packed in a burlap bag with a unit of 60 kilograms, ready for export.

Next, the importers of the coffee will send the coffee to the manufacturers in the country for baking. The roasting of coffee is the most important treatment for the growth of its own flavor. Coffee's own flavor also changes its taste, bean body, aroma, and acidity as it is roasted. Light roasting can produce a lot of taste, aroma, and acidity, while heavy roasting can produce a thicker bean sound to produce a more intriguing cup of coffee. It is a pity that the basic purpose of heavily roasted coffee is to keep the quality of coffee beans unchanged, so it is difficult to hide their own defects.

After roasting, coffee beans can be prepared and cooked in a variety of ways; there are different ways to cook coffee beans, such as espresso mechanical cooking, French pressing, vacuum pot cooking, dripping method, and so on. And all kinds of different cooking methods are to grind the coffee beans into different kinds of thick and fine particles. Because coffee is a product of easy disappearance and novelty, the main skill of grinding coffee is to grind as much as you can. At present, there are any kind of packaging in the market, which can retain the taste of ground coffee powder.

The taste of coffee itself is quite controlled by the way it is brewed. The coffee brewed with Espresso has a strong mouth and stomach, a strong fragrance and a complicated process. On the other hand, the coffee brewed by dripping style is clean and bright, and retains more original flavor. French compressed brewed coffee retains almost all of its original flavor and its own weird complexity, but the acidity is slightly missing. And if you use a vacuum pot to brew coffee, it is clean and fragrant enough to retain. In fact, every kind of cooking style, if you want to taste good, then the temperature is right at the right moment in the most critical place.