The method of taking beans from the processing of Coffee beans
Solarization is a traditional method of primary processing of coffee beans, and ancient coffee growing countries such as Ethiopia and Yemen still use solarization almost exclusively for raw beans.
Sun-drying begins by spreading tank-identified beans, ripe or semi-ripe, on a drying ground. The exact time depends on local climatic conditions, and generally takes two weeks to four weeks. When the moisture content of the coffee beans is reduced to 12%, then use a husker to grind off the dried pulp and silver skin.
Sunlight treatment is very demanding on the climate. If it rains during the sun, it will make the beans regain moisture and mold.
Sun-dried beans are yellow when raw and brown in the center when baked, rather than white when washed.
Sun-baked beans have a relatively better sweetness and body, and less sourness, but the quality is less stable and will have greater fluctuations.
Solarization is widely used not only in Ethiopia and Yemen, but also in Africa and Indonesia, where Rochester coffee is grown because of its low cost.
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Detailed Analysis of the components of Coffee beans
★ volatile compounds: volatile compounds are the main source of coffee flavor, especially important for coffee quality. There are many kinds of volatile substances in coffee, and their existence will affect the aroma quality of coffee. Its main source is derived from non-volatile substances in raw beans which are disconnected or derived after reaction in the process of roasting. The role of thermal decomposition, other reactions, or compositions, such as sugar.
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Coffee beans processing method of extraction of beans washing method
Washing is the most popular and widely used green bean treatment method, most of the fine coffee beans will choose washing method. In South America, all countries except Brazil choose the washing method for raw beans. Water washing method is one of the most scientific and technological processing methods in all processing methods, which ensures uniform and stable quality of coffee beans through multiple screening. First of all, still
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