The treatment of coffee beans the traditional processing techniques of Yunnan coffee
Yufa, which opened in the 1960s and has a history of more than 50 years, stepped into the store as if it had stepped into a time tunnel. The machines displayed in the shop have been used for more than half a century, and the old appliances have found their old flavor. Fang found that the old appliance is not only a kind of nostalgia, but also the accumulation of traditional wisdom of the older generation.
Self-made coffee has been handed down from a Hainan chef to this day, and it is the main "supplier" of coffee to the old villagers in the town. The boss insists on using the traditional production method, including screening / drying / stir-frying / grinding. Stove firewood, inefficient, but coffee roasting is the best partner, a unique aroma, the best taste, which is also the reason for the boss's insistence.
A piece of coffee beans are fried in the pan, and the aroma of coffee is filled with the smell of coffee in the air. Fried coffee beans from the original brown and cyan to brown, and then ground into coffee powder, the boss's persistence, full of vitality. In this traditional cooking practice, the coffee will not turn sour for a few hours after brewing.
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Basic knowledge of boutique coffee defective beans
Moldy beans: because of incomplete drying, or damp in the process of transportation and storage, cyan and white molds grow, which sometimes make the beans stick together. If these moldy beans are not removed, they will produce moldy smell. Dead beans: beans with abnormal results. The color is not easy to change because of baking, so it is easy to distinguish. The flavor is thin, as harmful as silver skin, and will become a peculiar smell.
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Techniques for processing Coffee fruits
Within 8 hours after picking, the coffee fruit should be peeled, otherwise negative fermentation will occur, thus affecting the quality of coffee beans. There are three main methods of processing coffee: drying method, semi-dry treatment method and non-dry treatment method. The last method of treatment is adopted in Yunnan. The purpose of the treatment is to peel the coffee beans and reduce the water content of the coffee beans to an appropriate level.
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