What is the coffee silver skin? does the coffee bean silver skin affect the taste? it's just between the lines.

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Qianjie-Coffee Silver skin introduction

During the baking process, the silver skin on the surface of sun-dried beans falls off together with the discharge of water. The outer silver skin of sun-dried beans is relatively more, and it is more thoroughly taken off when baking, so it is relatively less when grinding. Of course, it is directly related to the baking degree. The deeper the baking, the cleaner the silver skin will take off. The silver skin in the gap between the washed beans did not fall off easily and remained in the center. There are many silver skins in the washed beans, which will remain after baking and appear more during grinding.

After brewing, it was found that the silver skin tasted like Kuding tea, a little sweet rice, the tea feeling was obvious, and the bitter taste was not obvious.

Does that affect the flavor of the coffee?

If the silver skin is not discharged in time, it will be scorched by the high temperature in the boiler. After baking, the silver skin with obvious scorched shape will be extracted under the same conditions, and it will feel astringent. Most of the silver skins are not removed during the baking stage.

In the process of washing beans, there is a long soaking period, the silver skin and coffee beans are separated, and the outer layer of silver skin is peeled off when the parchment is finally removed, and there is little silver skin left on the surface of raw beans.

Sun beans on the contrary, the skin and pulp has been adhering to the outside of the beans, silver skin and coffee beans adhere more tightly, in the removal of parchment is not easy to fall off, so the surface of raw beans also attached a lot of silver skin.

The silver skin in the seam participated in the fermentation at the initial treatment stage of raw beans, with regional flavor and sweetness. After baking, the silver skin in the seam and the coffee bean itself construct a complete flavor of the origin.

Silver skin actually has a great influence on the flavor of coffee beans. The shorter the contact time between the shedding silver skin and the raw beans in baking, the better. If this layer of silver skin is not discharged in time, it will immediately be scorched by the high temperature in the boiler and go deep into the expanding beans, making the coffee bitter and bitter. If the silver skin is involved in fermentation during the processing of raw coffee beans, the baked silver skin tastes sweet.

In the brewing process, the remaining sewn silver skin of the coffee will not affect the taste of the coffee. You will find that whether the coffee powder is mixed with silver skin or not has little effect on the overall flavor. The silver skin of sun-dried beans is less, and the taste is not obvious, while the silver skin of washed beans is more, which enhances the sense of barley tea in the aftertaste, not bitter taste.

Therefore, it is not necessary to screen out the silver skin when brewing, but to retain it increases the sense of layering. The appropriate silver skin can enhance the flavor and highlight the regional style.

Knowledge: the so-called coffee silver skin is the last protective film on the surface of our coffee beans and coffee beans. It will stick to the coffee beans all the time in the state of raw beans.

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

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