Coffee review

Coffee knowledge Fine coffee beans roasting processing

Published: 2024-11-10 Author: World Gafei
Last Updated: 2024/11/10, Roasted coffee beans peeled: the use of mechanical methods to remove the peel and most of the pulp fermentation drying Roasting: coffee beans through roasting, can release the special aroma of coffee, each coffee bean contains its aroma, sour, sweet, bitter, how to fully release depends on its roasting temperature, from the tasteless raw beans, to the cup of endless flavor

Roasted coffee beans

Peeling: the peel and most of the flesh are removed mechanically

Ferment

Dry

Roasting: through roasting, raw coffee beans can give off the special aroma of coffee. Each coffee bean hides its fragrance, sour taste, sweetness and bitterness. How to release the dripping beans leads to its roasting heat, light and tasteless raw beans, to the tasteless mellow in the cup, roasting-- it is an important step to hook character and nurture fragrance during the long journey of each coffee bean.

The coffee beans are about 10 to 20 minutes long (inversely proportional to the temperature), and the temperature is as high as more than 100 degrees Celsius. In the process of talking to the fire, the coffee beans are chemically changed many times, causing a first explosion and a second explosion, like popcorn, and lose water. The raw beans and ⒅ are paid to the sea by oblique drought. Zhonghuai is not a cow? As the body slowly expands, the color of the coffee beans deepens, the fragrant oil is released one by one, and the ground becomes crisp. In raw beans, there is a large amount of chloric acid. During the baking process, chloric acid disappears gradually, releasing familiar and pleasant fruit acids such as acetic acid, citric acid and citric acid contained in wine. Baking is just right for the appearance of these beautiful acidity.

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