Anatomy of coffee beans A cross section of the interior of coffee beans
Cross-cut image of coffee beans
The freshly ripe coffee fruit on the tree
Ripe coffee fruit
The coffee fruit after the peel is cut.
After removing the peel of the coffee fruit, there are two coffee beans inside
Two coffee beans with endocarp and silver skin
Internal structure of coffee fruit (coffee fruit includes exocarp, mesocarp, pectin layer, endocarp, coffee bean silver skin, endosperm, embryo.)
Detailed description of the internal structure of coffee beans (pectin layer, endocarp, silver peel, endosperm, cotyledons, Hypocotyl, radicle)
Coffee bean endocarp, coffee bean silver skin and coffee bean internal structure
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Figure out what ingredients raw coffee beans are made of.
In raw coffee beans, moisture accounts for 9% to 13%, and moisture has little effect on the aroma of coffee beans. Later, I will introduce the content of various ingredients (calculated according to the state of dried raw beans). When the share of these ingredients changes, the flavor of coffee beans will also change greatly. The most abundant ingredient in polysaccharide raw beans is polysaccharides, accounting for 35% and 4%.
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Basic knowledge of Coffee Grinding and brewing skills of Coffee Bean Grinding
When grinding beans, the size of the powder depends on the way it is cooked. Generally speaking, the shorter the cooking time, the finer the grinding powder; the longer the cooking time, the thicker the grinding powder. In terms of practical cooking, the years required for ESPRESSO to make coffee are very short, so the coffee powder is the finest, and the coffee powder is as fine as flour; coffee is boiled by siphon
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