Basic knowledge of coffee the roasting process of coffee after picking
Roasting is the last and most important step in the processing of coffee beans after being picked. Raw coffee beans cannot be directly used as drinking coffee. All coffee beans must be roasted before grinding and brewing.
Unroasted coffee is often called "raw coffee". Compared with roasted coffee, raw coffee has a shelf life of up to one year. Raw coffee beans are small, dense and so hard that people who are not in the coffee industry may not recognize born coffee beans. Raw coffee has a grass-like taste, which is almost out of touch with the coffee beans we usually imagine in terms of appearance and flavor. It is the roasting process that produces the unique flavor and wonderful aroma of coffee.
Generally speaking, coffee roasting is a "time-temperature" interdependent process, in which physical changes and chemical reactions occur in raw coffee. In the initial stage of baking, the raw beans gradually turn yellow and the water is gradually discharged. When the temperature rises to a certain threshold, the coffee beans burst for the first time and the size of the coffee beans becomes larger. In the second stage of baking, with the rising temperature of beans, a series of complex chemical transformations begin to appear, and the size of coffee beans continues to increase and the color becomes darker. As the temperature continues to rise, aromatic oils form on the bean surface, resulting in a second burst. Many of the ingredients extracted from brewing coffee do not exist in raw coffee at all, but are produced during coffee roasting.
Finally, it is decided when to end the baking: the coffee beans go from the baking bin to the cooling chamber to cool, allowing the coffee beans to stop the chemical reaction.
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Basic knowledge of fine coffee the relationship between grinding coffee beans and the use of utensils
The thickness of the powder depends on the way it is cooked. Generally speaking, the shorter the cooking time, the finer the ground powder; the longer the cooking time, the thicker the ground powder. In terms of actual cooking, 1.ESPRESSO machines, espresso machines and mocha pots take a very short time to make coffee, so the grinding is the finest and the coffee powder is as fine as flour. Filter cup with filter paper
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Any of several acids in roasted coffee.
For coffee drinkers, coffee should not be thought to be alkaline because it contains caffeine (alkaloids), nor should it be thought to be acidic because it contains a lot of acid. It is believed that coffee is neutral after being metabolized by the human body. There are mainly the following kinds of acids in roasted coffee-Zheng Wei (Italian Coffee University) the following text refers to the first edition of the chemistry of qual
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