Five processes of coffee technology from coffee fruit to a cup of coffee
① peeling: remove the skin, pulp and silver skin of coffee fruit by drying or washing.
② fermentation: the mucus and film outside the bean are removed by fermentation.
③ roasting: coffee can be roasted to release the special aroma, divided into light roasting, medium roasting and deep roasting.
④ grinding: the grinding thickness is determined according to different varieties and cooking methods.
⑤ cooking: using different cooking methods to extract the essence of coffee.
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The amount of caffeine in coffee.
The caffeine content of coffee is related to the type of coffee bean, the degree of roasting of the coffee bean, and the soaking time of the coffee powder: Robusta beans are much higher than Arabica beans; the deeper the coffee bean is roasted, the less the caffeine will evaporate; the longer the coffee powder is steeped, the more caffeine will be extracted. So for the same amount of beans, ESPRESSO made with dark roasted Arabica beans has the least caffeine.
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General knowledge of boutique coffee talk about the variety of coffee
At present, the most important coffee beans mainly come from two varieties, namely, Arabica and Robusta. The growth environment, cultivation mode, shape, chemical composition and even the processing methods of raw beans are different between the two kinds of coffee beans. Generally speaking, the better and more expensive coffee beans come from Arabica beans.
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