Fine coffee to learn the size and specification of coffee beans
A, coffee can be divided into washing type and non-washing type according to specifications, and can also be divided into flat beans and round beans.
Washing type: in the sink, after rubbing with water and utensils, the pulp and colloid are removed and dried, which is called washing coffee bean with uniform quality.
Non-washing type: after the sun is naturally dried, the pulp and peel is removed by a sheller, and its quality is unstable.
The fruit of coffee consists of two oval seeds opposite each other. The connecting side of each other is a flat joint, which is called flat bean. But there is also a round seed called a round bean, which tastes no different. Ripe coffee fruit has multiple structures. In the middle are coffee beans, light green seeds.
B, the size of coffee beans
Filter number (meshno.) Coffee bean size
Pingdou 20-19 is very large.
18 big
17 quasi-big
16 ordinary
15 Middle School
14 small
13-12 extra small
The round bean is 13 and 12 years old.
11 quasi-big
10 ordinary
No. 9 Middle School
8 small
C, altitude
According to the elevation of the cultivated land, it can be divided into three, four, seven and other grades. Generally speaking, the quality of highland beans is better than that of lowland beans, and the price is higher because of the increase in freight.
Grade name elevation (m)
1 special grade beans 1.500 ~
2 good beans 1.200 ~ 1.500 ~
3 medium beans 1.000 and 1.200
4 special water washing beans 9001.000
5The beans are washed with good water 760mm 900.
6 special water washing beans 610-760
7 excellent water washed beans ~ 610
D quality
According to the statistical method, the type and quantity of dopants contained in a certain amount of samples are converted into percentage "defect number", and the basis for determining the quality class is that the smaller the defect number is, the higher the quality is.
E, taste
Brazil, Haiti, Kenya, say and other countries all have their own taste testing methods, which can be exported only after taste testing.
- Prev
A brief introduction to the production of Coffee beans
A coffee tree can harvest 3-5 kg of fruit, and raw coffee beans account for 1. 5% of the fruit quality. Going from fruit to raw coffee beans is really a time-consuming and laborious task. The production process of coffee beans Arabian coffee, robusta coffee and Libaria Arabian coffee account for about 2% of the world's coffee production. The plant is not suitable for high temperature, low temperature, more rain and less rain. Coffee beans are
- Next
A brief introduction to the roasting Technology of Coffee beans
When high-quality coffee beans are picked, the most important step in making them gourmet coffee is roasting and mixing. A master baker must have the temperament of an artist and the rigor of a scientist. Only in this way can we ensure that the sugars and other carbohydrates in the coffee are carbonized during the baking process, thus producing the well-known coffee oil and producing high quality and consistent style.
Related
- Beginners will see the "Coffee pull flower" guide!
- What is the difference between ice blog purified milk and ordinary milk coffee?
- Why is the Philippines the largest producer of crops in Liberia?
- For coffee extraction, should the fine powder be retained?
- How does extracted espresso fill pressed powder? How much strength does it take to press the powder?
- How to make jasmine cold extract coffee? Is the jasmine + latte good?
- Will this little toy really make the coffee taste better? How does Lily Drip affect coffee extraction?
- Will the action of slapping the filter cup also affect coffee extraction?
- What's the difference between powder-to-water ratio and powder-to-liquid ratio?
- What is the Ethiopian local species? What does it have to do with Heirloom native species?