Basic knowledge of Fine Coffee production and processing of coffee beans

Coffee in the ancient Middle East, like a legendary myth in the Thousand and One Nights, like a veiled girl with a thousand faces, can help to get close to God, but also to wash away sadness. Speaking of coffee, you can't mention Turkish coffee in the Middle East, because whether from the Muslim or Christian standpoint, coffee originated in the distant and mysterious Middle East. From the thirteenth to the fifteenth century, for three hundred years, it was a role forbidden by Islamic religion. Coffee was officially introduced to Turkey in the sixteenth century, began to be commercialized, and quickly spread to the European continent. This popular in Greece, Eastern Europe, the Middle East, North Africa and other places coffee drinking method, commonly known as Turkish coffee or Arabic coffee, still maintains the mystery of early religious ceremonies. Traditional Turkish coffee is made using roasted, dark coffee beans ground to a fine powder, sugar and cold water placed in a copper spoon like coffee pot (IBRIK).

Coffee beans refined in this way are slightly sour and slightly bitter. Almost all coffee beans grown in Brazil and coffee beans from Ethiopia, Yemen and other places are obtained in this way. The disadvantages of this method are that it is easily affected by weather and easy to incorporate defective beans and other impurities. Therefore, it must be carefully screened.

Water washing:

Harvested fruits are put into a flowing water tank, and after removing fruits floating on the water surface, the skin and pulp are peeled by a pulp remover. Then put it in the sink and remove the floating pulp. After that, move into the fermentation tank, soak for half a day to a day, and then dissolve the colloid on the surface of the fermented coffee beans.

After washing with water, drying for several days, drying with a machine, and finally removing the endocarp with a huller, it becomes a raw coffee bean that can be used as a commodity. In this way, coffee beans are more perfect in color and less contaminated than dried coffee beans. Colombia, Mexico, Guatemala and other countries about 70% of the coffee are using this method.

Appearance judgment

Delicious coffee is known by the shape of the roasted coffee beans. Of course, there can be no bad coffee beans mixed in, but it should be noted that normal beans will also be mixed with high-quality coffee beans and cause obstacles. A coffee bean that can brew delicious coffee must first be fat in shape and crepe evenly, followed by consistent size and colorless without spots. These are the main points of visual discrimination, if you look carefully, it is not difficult to distinguish.

Bad bean species

Fermented coffee beans dropped into the soil before harvest. Moldy odor, will have a great impact on the taste of coffee.

Dead beans, also known as immature beans, or affected by climatic factors, development is not sound. After roasting, it will produce fried spots, making coffee have a green taste.

Fermented black beans, rotten, blackened coffee beans. Because it is black, it can be distinguished from normal coffee beans at a glance.

Coffee beans infested with worms.

Broken beans may be stuck during operation, or careless handling during handling, resulting in incomplete coffee beans. When baked, there are fried spots and bitter and astringent taste.

Other beans with residual thin skin, stunted beans, dried beans that do not completely produce musty smell, only shell beans (shell beans)