Summary of the conversion rate of cooked beans in the training and teaching of coffee roasters

Every coffee bean should be cherished. There is such a set of data: a coffee tree can pick 3-5 kilograms of coffee fruit a year. After complex processing, it can only get parchment coffee, which accounts for 5 pounds of coffee fruit. The processing plant with better drying rate can probably get more than 5 rough processed beans.

The conversion rate from real to cooked beans is about as follows

5 kg fruit = 1 kg parchment coffee = 800g raw beans = 600g ripe beans = 1 pound more finished coffee

Let's talk about the working hours of coffee farmers and the amount of coffee fruit picked: the average farm picker can pick 50-100 kilograms of coffee beans a day, but only 20% of these coffee beans are real coffee beans, so each picker can only pick 10-20 kilograms of coffee beans a day. Coffee beans are in bags with a standard mass of 45-60 kg. As a result, it takes some workers three to six days to fill a bag. From the point of view of coffee farm operation, it has been calculated that the cost of harvesting a plantation or farm is half of the total cost of the year. It can be seen that the process from coffee fruit to tradable coffee raw beans is very difficult, which shows that the picking link is so important, but it is not a benefit-generating link in the coffee economy.

These figures put pressure on conscientious coffee technology, such as coffee roasters. A good coffee roaster can make coffee beans in the best condition if they make a correct judgment on the quality of raw beans and make the most suitable roasting plan. As for the quality of raw beans, good is good, and bad is bad. What kind of baking scheme can make the coffee beans that are not so good become not so bad? This is also a very important technology.

Baristas give coffee cooked beans another possibility, according to their own experience to give coffee experience the most suitable brewing advice. In this process, coffee users will gradually learn more about the coffee beans themselves and the real links that affect the taste of coffee.

To sum up, in fact, the flavor of coffee is only a halo, and comfort is the most important thing. We should pursue something more down-to-earth in the coffee experience. Because every coffee bean is very precious, they come to the world with a fragrant mission. Whether it is flawed or not, it is good and mellow. The essence has been spread around the world since each burst. Existence is not only a value, but also like everyone. Coffee is a beautiful carrier, magical charm has brought people a beautiful yearning for a long time, magically leading people who love it to find the direction to find the love of their lives.