The treatment method of Coffee Fruit after picking to Raw Bean introduction of semi-washing exquisite treatment of Coffee Bean
The semi-washing type is a mixture of drying type and washing type, and it is also a compromise between the two. The practice is to wash the coffee beans in water, remove all the pulp of the coffee with a machine, dry it in the sun, and dry it at the end of use. Different from the water-washing refining method, the coffee fruit is not fermented in the fermentation tank in this process, and the quality is more stable than the drying method. Brazil's sirado region uses semi-washing refining methods.
At present, most coffee producing countries are gradually tending to water washing refining method, while the non-water washing producing countries adopt natural drying method according to their geographical environment and production needs. However, the non-water washing purification method is regarded as a transitional method to the water washing purification method. It is even considered that this is a production method that is inferior to the washing purification method. This is unfair and incorrect.
Washing-type coffee is highly evaluated by Europe and the United States, mostly because of its impurities and defective beans are relatively small, the appearance of beans is more competitive, we are misled "washing-type is equal to delicious", but the appearance is by no means equal to the inner! Washable and unwashed coffee have their own advantages and disadvantages.
Some laymen think that Yemen's mocha matari coffee beans look small and are a coffee with a high percentage of defective beans, more than 40% impurities and defective beans, but they don't know that the sour aroma of his unique wine that has won praise is irreplaceable by other coffees. Therefore, the conclusion can be drawn is: the quality of coffee beans and refined method has no absolute relationship!
Source: Happy Coffee Xiao Xu Blog
- Prev
Analysis of three Coffee Trends in the World knowledge of instant coffee, Starbucks coffee and boutique coffee
From instant drinking to sitting in a coffee shop to hand brewing, this is the love process between most coffee lovers and coffee. Importantly, this is also a true portrayal of the three waves of coffee. When you drink coffee, you have to know its history. The first wave of coffee arose from instant coffee, represented by Nestl é and Maxwell, which tasted delicious and Didi fragrant, almost the enlightenment of mainland coffee.
- Next
Discussion on suitable Grinding degree High Precision Coffee Grinder hand-made Coffee Bean Grinding medium Grinding
In the process of grinding and extraction, there is an unchanging basic rule, that is, the finer the grinding degree, the heavier the bitterness, and the coarser the grinding degree, the weaker the bitterness. This is based on the fact that the surface area of coffee powder is covered by hot water. From this, we can know the relationship between the extraction apparatus and the grinding degree of coffee powder. Espresso coffee, for example, grinds deeply roasted beans into fineness to make
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?