Coffee training knowledge Coffee Bean processing
1. Peeling
Remove the peel and most of the pulp mechanically or manually.
two。 Ferment
By removing the mucus and film outside the core by fermentation, each manufacturer has its own fermentation time because the length of fermentation time will affect the flavor of coffee.
3. Drying
The drying method is mainly divided into natural sun drying and natural air drying. Too high water content is easy to cause coffee raw bean mildew and insect growth, too high water content will also cause high acidity of coffee.
4. Baking
Through roasting, raw coffee beans can release the special aroma of coffee. Each coffee bean contains its fragrance, sour taste, sweetness and bitterness. How to release it incisively and vividly is to observe the heat of its baking, from the insipid raw beans to the endless fragrance in the cup. Roasting is a very important step in the long journey of each coffee bean.
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Coffee training knowledge Herbalife Coffee
Herbalife poured thick whipped cream on the Espresso, a more retro espresso, much like the aristocracy of tsarist Russia or the Austrian royal family, probably because whipped cream was relatively rare at that time. The fresh white cream floats gently on the deep coffee, just like a white lotus flower that comes out of the mud and is not dyed. Regular coffee
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Coffee training technology section: technical explanation of coffee pressing powder, filling powder and powder thickness
1. How much should the scale of the flour grinder be adjusted? The scale is just a reference. Different brands have different grinding scales, and the performance of the same model bean grinder of the same brand under the same scale is not exactly the same. It is better to understand it this way: the scale only tells you which direction is thick and which is fine. When you find a suitable powder thickness, the role of the scale will show a little bit.
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