Coffee and its products-- terminology (2)

3.19 Pulper--mipped bean

Wet processed coffee beans cut or rubbed during peeling, often with brownish black scars.

3.20 Brown coffee beans

Brown and black coffee beans.

3.21 White coffee beans

Simply called white beans, that is, coffee beans with a white surface.

3.22 amber bean

yellow coffee bean, usually translucent.

3.23 waxy bean

Coffee beans with translucent waxy appearance, color from yellow green to dark red brown, with dark red brown most

Typical. The silver skin sticks to the coffee beans.

3.24 Carbonized beans

Coffee beans carbonized during roasting, black, charcoal like in texture, easily crushed by hand

Fine particles.

3.25 Pale bean

This roasted coffee bean is much lighter in color than other roasted coffee beans.

3.26 Vile--smelling bean

This roasted coffee bean gives off an unpleasant odor and is usually roasted from stinky or sour coffee beans.

fried.

3.27 foreign matter

It is not the original minerals and animal and plant residues in coffee berries.

3.27.1 Large stone

Stones that do not pass through a circular sieve with an aperture of 8 mm.

3.27.2 Medium stone

Stones that can pass through a circular hole sieve with an aperture of 8 mm, but cannot pass through a circular hole sieve with an aperture of 4.75 mm.

3.27.3 Small stone

Pebbles that pass through a 4.75 mm round hole sieve.

3.27.4 Large stick

Twig about 3 cm long (usually 2~4 cm).

3.27.5 medium stick

The twigs are about 1.5 cm long (usually 1 - 2 cm).

3.27.6 Branchlets small stick

A twig about 0.5 cm long (usually less than 1 cm).

3.27.7 clod

An aggregate formed by the agglomeration of soil particles.

3.27.7.1 large clod

clods that do not pass through an 8 mm round hole sieve.

3.27.7.2 medium clod

clods that pass through a circular sieve with an aperture of 8 mm but not 4.75 mm.

3.27.7.3 Small clod

clods that pass through a 4.75 mm circular sieve.

3.28 Coffee beans with husks

Dried coffee, not shelled.

4 Processing

4.1 dry process

The method comprises drying fresh coffee into dried fruit, and mechanically removing the dried peel to prepare green coffee.

4.1.1 Drying of cherry coffee

This operation reduces the moisture content of fresh coffee to facilitate shelling and preservation.

4.1.2 Dehusking

Remove coffee shells mechanically.

4.2 wet process

Coffee fresh fruit in the aqueous medium, with mechanical peeling, fermentation and then mechanical friction degumming, and through

washing, drying and processing.

4.2.1 Flotation

The collected coffee cherries are subjected to preliminary sorting with water so as to separate dried fruit, moth-eaten fruit, exotic fruit,

Impurities, etc. are removed from coffee berries to facilitate peeling.

4.2.2 Pulping

It's called peeling. Remove exocarp and mesocarp as much as possible by mechanical means.

4.2.3 Fermentation degumming process

A layer of colloid mesocarp adhered to the seed coat is fermented into soluble substances, which is convenient for

Remove with water.

4.2.4 Washing

Remove all sticky mesocarp remaining on the seed coat surface with water.

4.2.5 Drying of parchment coffee

Drying the coated coffee beans to a certain moisture content, so that they can be removed under good technical conditions.

Keep coffee from spoiling in later storage.

4.2.6 Removing clothing hulling

Remove the dry coat of the coated coffee beans to prepare green coffee.

4.3 triage;sorting

Sift out foreign impurities, coffee bean fragments and defective coffee beans from green coffee with a sieve to remove impurities, coffee bean fragments and defective coffee beans.

Coffee beans are graded.

4.4 compounding

Coffee from different varieties and origins has different aromas and ingredients. This operation is to combine various coffee beans

Reasonable blending, so that the coffee powder has a specific flavor, to ensure the quality of coffee powder

Sex.

4.5 Roasting

This heat treatment causes significant chemical and physical changes in the structure and composition of green coffee, resulting in

The coffee beans darken and emit the aroma characteristic of roasted coffee.

4.6 blending

Different ingredients are mixed into roasted coffee to improve the drinking quality of coffee powder and adapt to different regions.

Drinking habits.

4.7 grinding

Roasted coffee beans are mechanically ground into coffee powder.

5 Tests

5.1 Coffee berry oil coffee aroma.

5.3 caffeine

Also known as caffeine, it is an alkaloid extracted from coffee with the molecular formula C8H10N4O2.

5.4 sampling

5.4.1 Coffee sampler coffee trier

Made of smooth metal, suitable for sampling through the side of sealed bags.

5.4.2 Multi-layer sampler multi--level trier

A specially designed particle sampler for sampling instant coffee.

5.4.3 Sample

A portion of coffee extracted from a batch of coffee and used to test the characteristics of the batch.

5.4.4 Basic sample increment;;primary sample

30 g ±6 g coffee beans taken from a bag or 100 g coffee beans taken from a box of a batch of coffee

g ±20 g of instant coffee.

5.4.5 Mixed sample bulk sample;lot sample

Also known as batch sample, is a batch of coffee cargo sampling bags or boxes taken in all the sample combined

Together, the quantity is not less than 1500 g coffee beans or 1000 g instant coffee.

5.4.6 Blended bulk sample

Coffee obtained by combining and blending all the base samples taken from each sampling bag box of a coffee shipment

Beans or instant coffee.

5.4.7 Laboratory sample;final sample

Coffee beans or instant coffee taken from a blended sample of a shipment. Not less than 300 g.

5.5 olfactory examination

Place the nose as close as possible to the whole sample, inflate it vigorously, and check whether the smell of coffee is normal.

5.6 visual examination

Check the general appearance of laboratory samples to determine the variety, type and overall color of coffee

Color and its uniformity.

5.7 moisture content

Under the condition of eliminating interference reaction, green coffee reaches vacuum stable level with atmosphere with zero water vapor pressure

Weight loss in time.

5.8 Loss in mass by heating

Moisture and small amounts of volatiles evaporated from green or instant coffee under prescribed heating conditions.

5.9 insoluble matter content

Particles remaining in an instant coffee solution on a filter sheet with 100μm square mesh.

5.10 Particle size analysis

The particle size of green or instant coffee is determined by manual or mechanical sieving with a test sieve.

5.11 bag

International trade is usually used to package coffee beans, a bag of coffee beans weighs 60 kg.

5.12 Case

used to package instant coffee, usually made of cardboard of suitable strength and lined with moisture resistant material

Sealed liner, net weight of 40 kg per carton.

One of the main components of coffee beans, its acid value affects the quality of coffee taste.

5.2 Caffeol

Sub-formula C8H10O2, oily, it is also called coffee sesame oil, in the roast coffee can make coffee beans coffee