The basic knowledge of Coffee Tree planting
Coffee is now widely grown in the ribbon between the Tropic of Cancer.
Coffee grown in different regions has different flavors-the unique soil, climatic conditions and planting methods of a country make the coffee produced in that country have a unique flavor. French winemakers call this phenomenon "regional style".
Geographically, there are three global coffee growing areas-East Africa and the Arabian Peninsula, Southeast Asia and the Pacific Rim, and Latin America
Like other kinds of fruits, coffee fruits grow on trees. Soil, climate, altitude, and other kinds of plants around the coffee tree can affect the flavor of coffee.
Some kinds of coffee trees can grow to 30 to 40 feet tall. However, in order to facilitate the picking of coffee beans, people often use some methods to make the coffee tree not so tall. On average, the coffee fruit produced by a coffee tree each year is only enough to bake 0.5 kg of coffee powder. For most coffee lovers, it only takes a week to finish the coffee!
There are two kinds of coffee with important economic value: Arabica coffee beans and Robusta coffee beans. Arabica coffee grows best at high altitudes, its flavor is much more refined than other coffee, and its caffeine content accounts for only 1% of the total weight of coffee. On the other hand, Robusta coffee has a mellow taste, strong resistance to diseases and insect pests, and high yield per plant. This kind of coffee grows at low altitude and tastes bitter. Cubita only chooses Arabica coffee beans of the best quality.
During the harvest season, the coffee trees are covered with bright red coffee fruits. Unroasted coffee beans are just the kernels of coffee fruits. The skin of the coffee fruit is very thick and the taste is slightly bitter. However, the kernel under the pericarp is sweet and its texture is similar to that of grapes. The inner layer of the kernel is a thin film that protects the seeds. The film is very similar to the protective film of apple seeds. Remove this film and you will see green coffee beans-usually two. After the coffee beans have been washed, they can be roasted.
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The roasting knowledge of coffee the roasting concept of coffee
Roasting is the source of coffee flavor, roasting raw beans is called roasting, raw beans can not be drunk without baking, roasted coffee beans have determined 80% of the taste of coffee, the roasting process is very tricky, the fire is too strong, the fire is too weak, then the inner ripe overcooked. Coffee beans are roasted internally and externally, and the key point is to control the heat. Coffee roasting concept roasting coffee beans
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The preservation of coffee The preservation of fine coffee beans
Generally speaking, the container for storing coffee beans has a rubber ring pad on the inside of the lid. After roasting, the coffee beans are easy to emit aroma and absorb the surrounding smell. Therefore, the coffee beans should be preserved in a sealed bottle. Exposure to air accelerates the oxidation of coffee beans. As the coffee beans decrease, the gap in the container becomes larger and larger, and some materials such as cotton should be filled into the container.
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