Coffee initial processing
There are many initial processing methods of coffee, which are mainly divided into dry processing, wet processing and semi-dry processing. Here we briefly introduce the first two processing methods.
1. Dry processing (dry process): the fresh coffee fruit is dried into dried fruit, and then the dried peel is removed mechanically to prepare raw coffee.
2, wet processing (wet process): coffee fruit in water medium, after mechanical peeling, fermentation and then mechanical friction degumming, and through washing, drying processing.
The purpose of initial processing of coffee
After coffee is picked, it takes a series of treatments to get commercial raw coffee (green coffee; raw coffee), that is, coffee beans (coffee bean).
Coffee bean (coffee bean): trade name for dried coffee seeds that have been stripped of their silver skins.
Wet processing program
Fresh fruit-cleaning-sorting-peeling-fermentation-cleaning-soaking-drying-dried beans with shells-impurity removal-shelling-polishing-sorting-wet commodity beans-weighing packaging.
Dry processing program
Fresh fruit-flotation-drying-bagging storage-shelling and polishing-grading-sorting-weighing packaging.
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Classification of Coffee in Chinese National Standard
There are more than 60 kinds of coffee, but there are roughly two varieties of coffee grown commercially on a large scale, one is Arabica, accounting for about 70 percent of the world's coffee planting area, and the other is Robasta, accounting for about 30 percent of the world's coffee planting area.
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Dried coffee beans
Sun-cured coffee beans are more acidic than water-washed beans, especially aminobutyric acid, but water-washed coffee is often sour in the sun. This is because coffee beans are dehydrated for a long time in the process of sun drying, and enzymes decompose glutamic acid into aminobutyric acid. Although the content of aminobutyric acid in washed beans is lower than that in sun-dried beans, but citric acid, acetic acid and other acid mouth
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