On the weekend, let's dissect the coffee fruit together.
We often drink coffee, but few of us have ever seen coffee beans, and even fewer have ever seen coffee berries. Old Wa talked about this life of delicious coffee every day, but never talked about all kinds of past lives of coffee beans.
On the weekend, let's dissect the coffee beans in depth and see how they make a cup of delicious coffee fruit.
coffee belt
Most of the world's coffee producing areas are located in the tropics between the Tropic of Cancer, known as the Coffee Belt or Coffee Zone. There is direct sunlight all year round, abundant heat and sufficient rain, and the annual average temperature is above 20 ℃.
coffee cherries
Coffee berries are small, like cherries. Ripe coffee cherries are red (special varieties are not discussed), also known as coffee cherries.
Coffee berries cannot be picked by tourists like cherry orchards. Therefore, coffee picking is very hard. Brazil has machine picking, but most of the good beans need to be picked by hand, because coffee berries ripen at different times and need to be picked several times.
Cut open the coffee cherries. Coffee beans, as we know them, are in the middle. Both peel and pulp are removed during processing. The silver skin, or seed coat, also falls off during baking.
Finally, green coffee beans are roasted, and many chemical changes take place in the beans, and new substances are constantly generated. The aroma of coffee is produced at this time.
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Five key points you need to know for tasting fragrant coffee
Every time I go to Happy Coast Coffee (Happy Cafe) for coffee, I always have a subtle feeling, and it can be said that it is a very beautiful thing. People who like to go to coffee shops should have some general understanding of coffee, so for some common sense issues, we must understand, drink coffee, must pay attention to some details. Let's follow happiness.
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The relationship between the Flavor of Coffee and its growth altitude
We should all understand that raw coffee beans are generally graded according to their size, defect rate and altitude. The size and defect rate of raw beans are easy to understand, and many people do not quite understand why some producing areas use the altitude of coffee beans as the basis for grading. Many coffee sellers also boast that their coffee is high-altitude coffee and sell it at a high price. This is also the most encountered when telling students about grading.
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