The basic normality of coffee treatment one minute to understand coffee washing method, sun method, honey treatment method
In Front Street, there are really a lot of different coffee treatments in the list of drunk coffee beans. The newer treatments that appear are anaerobic treatment, double anaerobic treatment, etc., such as Flower Moon and Rose Valley Coffee from Colombia in Front Street are anaerobic treatment, and there are other wine barrel treatments.
However, the three most common traditional coffee processing methods are the most used in coffee processing, such as Yerga Sherry Coffee, Blue Mountain Coffee, and Rose Summer Coffee, which are mainly washed.
The three traditional coffee processing methods are:
Natural Sun-dried Method
Traditional fully Washed
Hybrid Process between sun and water:
include Semi Washed, Brazilian peel and sticky layer treatment (PN, Pulped Natural), Honey Process, etc.
The final stage of all treatments is green coffee beans, which are selected and graded before they are sold, with different prices depending on the grade.
Any coffee processing method must have three major elements: monitorable, stable and repeatable. Nowadays, the processing methods are more and more diverse, and the requirements for quality, flavor and uniqueness from international buyers or green bean manufacturers are more diverse. However, the fruits harvested from the same tree will have different flavors when they are processed by different processing methods, and even just changing the subtle steps or adjusting the fermentation time will lead to different flavors.
The three major coffee processing methods are as follows:
Solarization method: low acidity, obvious sweetness, obvious touch, slightly lower cleanliness
Washing method: acid is obvious, cleanliness is good, touch is moderate, raw bean quality is the most consistent
Honey treatment or PN treatment method: moderate acidity, sweetness is better than washing method, cleanliness is better than sunlight method, moderate touch
Among the three treatments, the stability of washing method is the best, the coffee after treatment will be sour, the sun method is the sweetest, and the honey treatment method is between the two, but the above statement is only a concept. The fineness of coffee treatment method has been improved a lot in recent years. Award-winning beans or famous manor beans often have excellent sweetness and excellent touch of washed beans, or excellent cleanliness of sun beans. However, the above treatment method is associated with flavor, which is still a good reference index.
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What kind of water do you use to make coffee? what is the difference in the flavor of coffee brewed with different water?
Ask my friends, what kind of water do you usually use to make coffee at home, mineral water or filtered water? In the front street coffee, hand-brewed coffee water is the choice of Yibao mineral water, why not use other brands of mineral water and filtered water, which is a certain attention. If the type of water is different, how bad will the coffee taste? Let's talk about the coffee in front of the street.
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Indonesian boutique coffee has those coffee producing areas must know Mantenin, civet coffee.
Indonesian coffee is low in acidity and rich in flavor, with a hint of herbs, soil and wood. It is produced across the equator, with fertile volcanic soil, in a humid and muggy tropical rain forest climate, and composed of more than 10,000 islands. The output is among the highest in Asia, with well-known manning, gold manning, Kopi Luwak / civet coffee. All from Indonesia. Yuyin in the 17th century
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