Identification of coffee beans the characteristics of soybeans and adzuki beans
Coffee beans are not necessarily good beans if they are big, but small ones must be bad beans. The size of beans has little to do with the taste of coffee. However, the advantage of appearance is more advantageous when trading, and the size of beans is indeed a standard of grade. For example, in most countries, such as Colombia, Brazil and Tanzania, the size of beans is a factor that determines the grade of beans.
In Colombia and Brazil, sieves are used to separate sizes. Colombia, in particular, is graded according to the size of its appearance. Columbia and Spremont are SCREENl7~18 grades. The so-called SCREEN is a size benchmark divided into several stages. Sift through a hole of a specified size at the bottom, put the raw coffee beans in, and divide the size according to the beans that can pass through the hole and the beans that do not pass through the hole.
The general coffee beans are flat beans, and the SCREEN is 14-17. About 80% of the beans collected by a coffee tree. To cite examples of extreme bean size, there are round beans and giant soybeans.
The shape of round beans is small and round, usually born in the front of the coffee tree, may be because nutrients can not reach, or should grow into 2 beans into 1, so beans are round, because of the small quantity, some will be quite cherished. Round beans produced in different countries have different tastes. Generally speaking, round beans smell good.
Giant soybeans are about twice the size of ordinary coffee beans and sometimes fall when passing through the SCREEN, but there is also a giant bean that belongs to Arabica, with large trees and leaves and large fruit. This kind of bean is produced in Mexico and other places, and both are regarded as treasures. The fried beans have a strong flavor but no characteristics, and because of the different ways of roasting, they can also make coffee with good flavor.
- Prev
Common sense of coffee processing and identification of coffee beans
Drying is a method of preparing coffee beans for the roasting process. It is the cheapest, simplest and most traditional processing method of coffee beans. When processing, the harvested fruit should be spread on the cement floor, brick floor or straw mat. Ideally, the fruits should be raked flat in the sun and at regular intervals to prevent fermentation. About four weeks later, each fruit
- Next
Basic knowledge of coffee grinding and brewing
When grinding beans, the size of the powder depends on the way it is cooked. Generally speaking, the shorter the cooking time, the finer the grinding powder; the longer the cooking time, the thicker the grinding powder. In the way of actual cooking, the ESPRESSO machine takes a very short time to make coffee, so the coffee powder is the finest, and the coffee powder is as fine as flour; coffee is boiled by siphon
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?