Introduction to the main points of knowledge of raw coffee beans: interpretation of slogans for sack packaging of raw coffee beans
Seeing the sacks of green raw coffee beans carried in gunny bags, I could not smell any coffee aroma and was inconspicuous, but the line of sight was attracted by the sacks of coffee beans that are rarely seen, because these sacks are like paper for wine bottles, full of information about coffee beans, it turns out that the life experience of a bean is so complicated.
1. A bean-producing area / manor / cooperative
Fedecocagua, or Federation of Cooperatives of coffee from Guatemala, was founded in Guatemala in'69 to assist small-scale farmers, provide new planting techniques or loans, and help find ways to sell so that their lives can be improved. There are similar organizations in other places, such as Mogiana in Brazil.
two。 Specification / grade
Each country and region has a set of criteria for analyzing the grade of coffee beans. If you are not familiar with coffee beans, you will be confused by these various grades. For example, Central and South America will use SHB (Strictly Hard Bean) and SHG (Strictly Hard Grown) to indicate that coffee beans are planted at an altitude of 1000m or above, which means they are excellent varieties. But the coffee beans in Brazil's SS (Strictly Soft) are at the top, including Indonesia's [Grade1-4], America's size, South America's producing advantage, and Africa's [A, AA, AAA).
3. Processing method
The processing methods of raw coffee beans can be divided into three methods: water washing (wet processed), drying (dry processed) and semi-washing. Clean Coffee is equal to washing. The processing of coffee beans is mainly determined by the nature of the beans, followed by the consideration of economic cost, and different processing methods will also affect the taste of coffee beans. Drying method can best retain the original flavor of coffee beans, sun-dried coffee beans taste strong and earthy (Muddy), but it takes a long time, about 2 weeks. Washing with water is cleaner and takes a short time, which takes 2 to 3 days, but because the coffee beans go through the fermentation process when soaked in water, the acidity is go. As for semi-washing, it is soaked before drying, which can not only retain the original taste, but also improve the acidity and taste.
4. Place of Origin
Indicate the place where coffee beans are grown, and the areas where good varieties of coffee beans can be grown are concentrated between the Tropic of Cancer and the Tropic of Cancer, collectively referred to as Coffee Zone or Coffee Belt. Such as Guatemala (Guatemala), Yemen (Yemen), Kenya (Kenya), Jamaica (Jamaica), Ethiopia (Ethiopia), Indonesia (Indonesia) and Java (Java) and other places.
5. Harvest year
6. Weight
Source: network
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Introduction to the course of Italian Coffee making: an Analysis of the reasons for the inconsistency of Milk foam in semi-automatic Coffee Machine
Step: first, the steam head of the semi-automatic coffee machine; this first point is mainly written for the household semi-automatic coffee machine, the household semi-automatic coffee machine also has the function of beating milk foam, but because of its steam head, the milk foam will bubble. It takes a lot of practice to use a household semi-automatic coffee machine to make foam that can pull flowers. Second, whether there is dry steam before frothing.
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Coffee bean processing method Roasting technology skills: Coffee bean roasting degree introduction
The taste of coffee depends mainly on the roast, generally lighter roast will have a brighter sour, darker roast will have a stronger bitter, this is the basic rule. The depth of roasting depends mainly on the characteristics of raw beans, personal preferences and other factors, the most important thing is the balance of bitterness and sourness. Baking can be divided into light, medium, dark and very dark baking.
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