Coffee beans different flavor of the production points Italian coffee common sense

Caffeine varieties, origin, with different aroma and coffee ingredients, need to be reasonably prepared. Only in this way can the aroma components and the nutritional components of coffee complement each other, and the coffee powder can have a beautiful flavor. Due to the lack of coffee raw materials in our country. Coffee drinks are expensive, coffee is only used as high-end drinks, and the consumer market is very small. Because of the large investment in production equipment, the production of instant coffee can not be produced in small and medium-sized towns, so they can only sell raw materials. Pure coffee tastes too bitter, and the eating habits of our country make most people unaccustomed to the bitter taste.

The production equipment of flavored coffee has the advantages of low investment, simple operation and low bitterness. it is only necessary to mix a single variety with other ingredients (the ingredients of different varieties of coffee can be properly adjusted during roasting) to get brown coffee powder based on the color and flavor of coffee. and then mix to get a good flavor, convenient to drink flavor coffee.

(1) Coffee bean selection

Choose first-class beans to second-grade beans, no moldy beans and smelly beans.

(2) cleaning and dehumidification

Put the coffee beans into a washing tank to wash off the dust and dirt adhered to the surface of the beans, remove and drain.

(3) roasting

Put the coffee beans in a hot wok, stir-fry the coffee beans until yellow, remove the silver skin with an electric fan, stir-fry for about 25 minutes, and the coffee beans turn light brown. Add salt and peanut kernels to continue to fry, at this time a large number of silver skin fall off, with an electric fan to remove the silver skin, stir-fry until the peanut kernels turn yellow (about 9 minutes). Add the eggs (remove the eggshell, stir and bubble with an egg beater) and stir until brown (about 11 minutes). Slowly add the sugar, stir while adding sugar, stir-fry the sugar. Turn off the electric stove, use the waste heat, stir-fry until the sugar on the surface of the bean material does not stick to the hand, and touch the bean material with your hand has a rough feeling (it takes about 10 minutes). The baking process takes about 55 minutes.

(4) Grinding

The fried coffee beans are completely cooled and ground into powder with an ordinary grinder. The brown coffee powder is screened with a 40-mesh sieve. The small coffee particles on the sieve surface are ground in the second shape, and then sifted with a 40-mesh sieve. The small particles on the sieve noodles are only 0.1% of the weight of fried coffee beans, and the coffee powder under the sieve noodles is evenly mixed.

(5) deployment

Mix brown coffee powder, milk powder and sugar powder according to the best formula to increase not only nutrition but also flavor and taste.

(6) packing

Immediately after the deployment is completed, it is packed in a composite plastic film bag, and the seal should be sealed without air leakage.