About coffee silver skin coffee bean silver skin affect taste how to remove the silver skin of coffee beans

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The white shavings seen every time after grinding coffee beans are called "silver skin" Silver Skin/Chaff

The content of soluble fiber in the seemingly useless silver skin of coffee is quite similar to that of oats. The industry has developed it as a health food. So where exactly does silver skin exist in coffee beans?

When grinding beans, it is found that there will be a lot of yellow, like soot floating down, often put together with coffee powder into a filter cup for cooking and extraction. Some guests will hate them very much and think that silver skins are dirty. So is the silver skin really dirty? Today, we will follow Chongqing Brest Coffee West Point Liquor blending training School to learn about Yinpi.

A coffee berry with skin and pulp on the outside, then pectin, then coffee beans. The bread outside the coffee beans is covered with thick sheepskin. After drying, it is very hard, and between the coffee bean and the sheepskin, there is a thin skin, which is called "silver skin". The silver skin of sun-treated coffee beans is generally yellowish brown, while the silver skin of washed beans is generally rice-white, translucent, tightly wrapped in raw coffee beans.

Silver skin actually has an effect on the flavor of coffee beans. In other words, with the exfoliated silver skin and the raw beans in baking, the less contact time, the better. Because if this thin layer of silver skin is not removed immediately, it will be scorched by the high temperature in the boiler, and the smell will go deep into the expanding beans, making the coffee bitter and bitter. If you have a chance to smell the silver skin excluded by the roaster, you will feel a strong smell of tobacco. And because the silver skin is involved in fermentation during the processing of raw coffee beans, the silver skin tastes sweet after baking.

However, when brewing, the remaining "inner silver skin" of the coffee will not greatly affect the taste of the coffee. Appropriate silver skin can enhance the flavor and highlight the regional style. To put it bluntly, the "silver skin" of coffee is like the "red foreskin" of peanuts. Chestnuts, hazelnuts and other nuts have silver skins.

It is often said that silver skin will affect the flavor of coffee. What does silver skin taste like? For the silver skin of the shallow baking route, the dry aroma is slightly sweet (professionals will say that sweetness is not the sense of smell, but let's just think of it as the sweet smell of caramel), wet aroma cassia seed tea, wheat tea, drink, really like cassia seed tea, wheat tea, and will return sweet! (it's so baked, XDD.)

On the whole, it has its taste and is part of the coffee beans. Removing the silver skin before brewing can get the purer flavor of the bean itself, but without removing the silver skin, I think the influence on the flavor is limited, and we can also get a more complete flavor of the bean. Being more complete doesn't mean it tastes better. The taste is different from one person to another. )