Introduction to the main points of knowledge about the treatment of raw coffee beans: the importance of hand selection how to select beans by hand
Previously discussed a cup of "good coffee", that is, "the selected flawless coffee beans, after proper roasting, fresh grinding, brewing, the correct extraction of the taste" coffee standards and practical steps. (please refer to the previous blog post: what is a good cup of coffee and how to get a good cup of coffee?)
The standard procedure is as follows:
1. Master raw beans
two。 Hand selection of raw beans
3. Fresh baking
4. Hand selection of baked beans
5. Correct preservation and management of baked beans
6. Blending taste
7. Fresh grinding
8. Correct extraction
As the quality of raw beans is mainly affected by the varieties of coffee, the geographical environment and methods of cultivation, the refining process of raw beans, screening and grading, correct storage and transportation, and other factors, these are mainly controlled by coffee producers and raw bean traders. We can only choose to master raw bean products through experience.
Of course, now consumers generally choose to buy roasted coffee beans directly, skip to step 5, so mainly choose a good baked bean supplier! But before World War II, before the rise of the large coffee bean baking industry, every family baked beans on its own. (thanks to the progress of civilization, the social professional division of labor saves consumers a lot of trouble.)
If it is coffee brewed from such coffee beans (worm-eaten beans, moldy beans, fermented beans), do you dare to drink it?
In the above steps, two of them refer to "hand selection", that is, to rule out all kinds of bad factors that affect the flavor of coffee through experience. According to research, often a defective bean can affect the normal flavor of 50 grams of beans, that is, what we Chinese often say, "A mouse shit spoils a pot of porridge." However, in the modern mass production, baking commercialization, this "hand-selected" exquisite degree has a certain commercial consideration. This is why in the previous blog post on the concept of boutique coffee Specialty Coffee (3), general commercial coffee (General Commodity) accounted for the majority, while premium coffee (Premium Coffee), boutique coffee (Specialty Coffee) and even premium coffee COE (Cup of Excellence) accounted for so little!
Let's take an example to calculate an account. If the general high-grade water-washed raw beans go through the standard "hand-selected" process, followed by baking and then "hand-selected", the average loss will reach 20%. If the less refined dry raw beans, sometimes as high as 40%, that is, only one kilogram of raw beans, usually only 60% to 70%, that is, 6 or 700 grams of baked beans. "hand-selected" work often requires experienced hands, which can not be completely replaced by machines, so this is why boutique coffee is so rare!
So bloggers often say, "expensive beans are not necessarily good, but good beans must be done!"
Through the "hand-selected" process, coffee products can be greatly improved, and even reach the level of fine coffee.
Source:
The blog of the coffee wizard
- Prev
Roasting techniques for the treatment of raw coffee beans: coffee bean roasting theory (3) detailed introduction
In addition to the degree of baking is divided into factions, even the roaster also has a family view. At present, there are two major professional roasters, one is the traditional rolling furnace (Drum Roaster), and the other is the newly developed hot gas furnace (Air Roaster). The former is heated by gas across the bottom of the furnace, while the metal blades in the furnace keep stirring the beans, while the latter bakes the beans with high-temperature hot air flow.
- Next
How to choose a Coffee Machine for opening a Cafe
As the treasure of every coffee shop in the town, the quality of the coffee machine has become particularly important, but many friends are confused about how to choose a good coffee machine. I will first discuss with you how to choose a professional semi-automatic coffee machine. With regard to the brand, it is suggested that we should not buy any domestic coffee machine, it is not that I am unpatriotic, it is made by the Chinese.
Related
- What is the meaning of lactic acid fermentation with coffee bean treatment?
- How to judge the state of foam by sound?
- How does the latte pull out the unicorn pattern? Come to get for a little trick to improve the flower pull!
- Will flower pulling affect the taste of the latte?
- Do you know the history of coffee?
- The difference between honey treatment and sun washing what is raisin honey treatment?
- What kind of milk can a novice use to make coffee foam to keep the foam longer? The correct method and skills of milking tutorial sharing
- Why do washed coffee beans taste sour? Flavor characteristics of washed Coffee
- Introduction to the skill of how to practice the size and height of water injection around the circle of hand-brewed coffee
- How do beginners practice coffee flower drawing from scratch?