What is Coffee Anaerobic Wash Coffee Double Anaerobic Fermentation Introduction
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)
Introduction to Columbia anaerobic sun-dried fermented coffee in Qianjie
Anaerobic (Anaerobic) fermentation is a very popular post-processing method in recent years. Coffee fruits are usually fermented in water by putting them in airtight containers or in washing tanks. In this process, different microbes are used to ferment to produce special flavors. After the fermentation is completed, these coffee fruits are taken to the sun to dry.
Characteristics of anaerobic fermentation treatment
? The coffee fruit is placed in a stainless steel container (which will not absorb the previous coffee bean flavor) to make the flavor cleaner.
? Fermentation in a closed environment, various factors are easier to control, each treatment of coffee beans tend to be more consistent, and the aromatic substances are not easy to volatilize.
? Fermentation in an oxygen-free environment, the flavor is more round, easy to have cheese, cream aroma.
? The coffee bean flavor using this method usually has a fuller mellow thickness and wine aroma.
Colombia Cauca El Paraiso
Cauca Paradise Manor, Colombia
Production area: examination card
Altitude: 2050 m
Treatment: anaerobic solarization
Grade: SUPREMO
Variety: Bourbon
Parameters & manipulation: grinding degree BG 5R (Chinese standard No. 20 sieve pass rate 58%), water temperature 91 ℃, powder / water ratio 1:15.
Steam 30g for 30 seconds, pour water to 125g for stages, wait for water level drop to reveal powder bed, continue water injection to 225g water cut off, remove filter cup when water level drop is about to expose powder bed, (steaming starts) 1:50.
Flavor: it has creamy, almond and light fermented aromas, with sour notes of orange and citrus, chocolate and nutty flavors in the middle, as well as sweet caramel and tea.
END
- Prev
Sherry Coffee Bean Wash Process Honduran Coffee Flavor Description
Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style) Front Street Honduras Shirley Coffee Introduction This coffee is produced in Honduras, Central America, adjacent to Guatemala, El Salvador and Nicaragua. Coffee production was initially lukewarm until the 1975 Brazilian frost. At that time, Brazil was severely affected and coffee production plummeted
- Next
What are the characteristics of coffee anaerobic treatment? Coffee anaerobic washing treatment
Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style) Front Street Colombia anaerobic pink bourbon coffee introduces coffee bean red wine treatment method, also known as red wine treatment method, inspired by red wine brewing process. Currently, eight plantations in Colombia alone have successfully marketed coffee beans treated this way.
Related
- Beginners will see the "Coffee pull flower" guide!
- What is the difference between ice blog purified milk and ordinary milk coffee?
- Why is the Philippines the largest producer of crops in Liberia?
- For coffee extraction, should the fine powder be retained?
- How does extracted espresso fill pressed powder? How much strength does it take to press the powder?
- How to make jasmine cold extract coffee? Is the jasmine + latte good?
- Will this little toy really make the coffee taste better? How does Lily Drip affect coffee extraction?
- Will the action of slapping the filter cup also affect coffee extraction?
- What's the difference between powder-to-water ratio and powder-to-liquid ratio?
- What is the Ethiopian local species? What does it have to do with Heirloom native species?