The method of primary processing of coffee drying method and washing method
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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What is a barista? what skills do you need to be a barista?
According to the industry's understanding of baristas (Barista), baristas are people who love coffee extremely and have in-depth research on coffee from planting, mixing, roasting, tasting, making, etc., and have an in-depth understanding of the coffee industry. Baristas are noble, sincere and highly educated. According to the requirements of domestic coffee shops for baristas: strong hands-on, mental ability and organized work.
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The main classification of coffee flower is directly poured into the formation method
The main classification of coffee flower 1. Direct pouring into the formation method is to use the frothed cow still, in the state where it has not yet produced milk and milk foam separation, quickly pour it into the espresso coffee, and after the milk, milk foam and espresso are fused to a certain saturation state, use the shaking skills of the hand to make the milk foam and milk float in the Italian concentrated coffee by using the principle of water fluctuation.
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