What is the difference between washed and sun-dried coffee? What is the white floc in coffee powder? Should I pick out the coffee silver crust?

"there are a lot of white crumbs in my coffee powder. Do you need to pick it out?"

I believe everyone has encountered the above situation when grinding coffee powder, when we are grinding a certain coffee bean, the coffee powder is mixed with a lot of white crumbs. This is one of the most common problems in front street backstage, so thanks to this, front street is changing its tricks to "cook" these white crumbs every year. Friends who have read the article "distinguishing the three characteristics of tanned and washed coffee" know that the true identity of these ground white crumbs is actually the silver skin of coffee beans. It is the only substance left on the coffee beans after the raw coffee beans have been treated.

If friends often try to buy different types of beans at home, it is not difficult to find that not all coffee beans show a lot of white crumbs after grinding, which is usually concentrated on washed coffee beans (more obviously, there are a lot of crumbs). The reason is described in detail in Qianjie in the article in the link above, so I will briefly mention it here for two reasons: one is that the silver skin of washed coffee beans will be retained more (after baking). In the process of washing, the integrity of the silver skin will be destroyed, so that the silver skin in the middle will not fall off too much during baking.

The attachment of sugar will cause the silver skin to produce more caramelization during the baking process, and the silver skin is almost scorched black after the baking is over. Because it is similar to the color of coffee beans, it directly makes people think that this kind of treated beans have no silver skin. But in fact, silver skins still exist, but they are ignored because their colors are too similar to coffee powder, as shown below:

Will silver skin affect the taste of coffee? The reason why many friends will ask questions like this and that is that they are worried that the existence of silver skin will affect the "state" of coffee. Therefore, Qianjie specially collected the silver skin that fell off during baking and "cooked" alone. Hand flushing, pressure, soaking, all kinds of extraction methods have been tried. And the final "Yinpi tea" performance is roughly the same, taste slightly sweet, the flavor is red jujube, with a little aroma of Xuanmi tea. If it is brewed for too long, the end will be sandwiched with a little astringency.

It can be seen that the silver skin itself has its own flavor. But this is the result of a very large amount of silver skin brewing, and the amount of silver skin in coffee powder is far less than 1/1000 of Qianjie brewing. So the question arises, in this case, will the existence of silver skin still affect the overall performance of coffee?

Fine! In order to satisfy your curiosity, Qianjie is going to sift out the silver skin in the coffee powder today and use the cup test to see the difference between unscreened coffee. The coffee beans used this time are Panamanian butterflies washed with water, and the amount of silver skins they have can not be underestimated. And the way to screen the silver skin is also very simple, just let colleagues pick it out by hand.

It's a joke! Because the silver skin itself is very light, it can be blown up by any wind. We just need to use any tool to fan the breeze into the coffee powder and blow the silver skin out. If you are interested in doing nothing to do, you can try it at home, but remember that the wind is not too strong, it is easy to take the coffee powder away. Here is a comparison of the finished work.

Then we injected 94 °C hot water and waited four minutes.

When the time was up, we broke and salvaged the dregs, and then we began to taste. Taste found that in the flavor, the two cups of coffee do not have any silver skin effect, are the flowers of the butterfly itself, citrus acid, and green tea. But in terms of cleanliness, the cup of butterflies that blow off the silver skin will be a little cleaner, just like in other ways. If there is no comparison, there is basically no difference. To sum up, we can conclude that although the silver skin has its own flavor, the roasted coffee beans have very little silver skin content, so it will not affect the coffee. If there is no need to participate in the competition, then the silver skin can be retained completely.

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