What is the role of coffee bean silver peel for flavor?| How to remove the silver skin of coffee beans

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Coffee silver skin is the internal tissue of raw coffee beans roasted in the central line of coffee beans, and it is one of the signs of washed coffee beans. Only washed coffee beans can have such silver skin after baking. Since there is silver skin, is it necessary to pick out silver skin when grinding? does silver skin have any effect on the flavor of coffee?

Silver Skin/Chaff: there is a thinner film inside the parchment that wraps the coffee beans. Because the color is glossy and silvery, people used to call it "silver skin". This layer of silver will fall off during baking. Usually when you grind the coffee, you find some silver crumbs in the coffee powder. These crumbs are the silver skins that fail to peel off the coffee beans during baking.

If we bake and heat the coffee beans, the coffee beans processed by drying (sun exposure) will peel off a lot of silver, while the coffee beans processed by washing will be much less. When we look at the central concave line of coffee beans, if we retain a lot of white silver skin, the coffee beans processed by water shampoo are more likely.

In the process of processing, the washing method usually removes the silver skin from the coffee beans, showing a special luster, but the law of drying and refinement only takes off the coffee shell, and the silver skin is still intact.

Baking degree

Different processing methods use different degrees of baking, the effect is also different. In general, if the water-washed coffee beans have not been deeply roasted, the residual silver skin of the central line still exists. Although the silver skins of dry coffee beans are intact during processing, they are all gone after baking. The deeper the roasting, the darker the coffee beans will be.

How to remove the silver skin of coffee?

The outer silver skin of the beans in the sun is relatively more, and it takes off more thoroughly when baking, so it is relatively less when grinding; there is more silver skin in the beans washed in water, and there will be a lot of residue after baking and more when grinding. Of course, it is directly related to the baking degree. The deeper the baking, the cleaner the silver skin will take off.

If there is too much silver skin, it will taste astringent, but if the raw bean treats the silver skin too much, it will lead to a decrease in flavor.

Moreover, there must be silver skin on the central line of washed beans, but the problem is that that part may not produce obvious astringency, so don't pick out the silver skin completely.

A good electric bean grinder has the function of automatically removing silver skin. if you grind it by hand, the silver skin will be blown off by maximum rough grinding and then fine grinding. No silver peel is a little astringent but does not affect the overall taste of the coffee.

Coffee silver skin flavor

Dry incense: the smell is weak, basically no smell

Wet fragrance: weak, herbal flavor, a bit like the version of the blue root aroma score 7 points

Sipping flavor: Luohanguo tea 7.75 points

After rhyme: Huigan, about 7.25 minutes in 10 seconds.

Taste: low acid, a bit like phosphoric acid, soon lost 7 points in the mouth

Alcohol thickness: completely not mellow, water feeling 6.75 points

Sense of balance: if he is Luohanguo tea, it is quite balanced 8 points.

Consistency, cleanliness, sweetness, all 10, a total of 30

Overall: unexpected, I gave it an 8.5.

It turns out that coffee silver skin is so important for the flavor of a cup of coffee, no wonder washed coffee beans have silver skin, if washed coffee beans have to remove silver skin, then how much work ah. Existence must be reasonable, which is why washed coffee has silver skin.

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