Water washing characteristics of coffee treatment Cochel flavor news about coffee
Happy coffee growers will first pick coffee cherries from the trees and then pour them into a pool filled with water. Due to the different density caused by the maturity of coffee cherries, overripe and immature coffee cherries and some branches and leaves will float on the surface, while coffee cherries ripe enough will sink to the bottom. Naturally, some of the coffee cherries that passed the first level were screened out in this way.
The selected mature coffee cherries will then enter the peeling machine to remove the peel and pulp, and then the coffee beans with residual pectin will enter the fermentation stage (fermentation with microorganisms in water or air). After fermentation, the fruit with endocarp will enter the flushing channel to wash clean. After washing clean is the drying stage, the drying stage will try to keep the water content of raw coffee beans at about 12%, and then put them in sacks for about 2-3 months to recuperate the raw beans in order to remove the endocarp and sell them!
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How to make milk bubbles in the family
First, the production of milk foam: to make handmade milk foam milk bubble 1, pour milk into the milk bubble pot, the amount should not exceed 1/2 of the milk bubble pot, otherwise the milk will overflow due to expansion when making milk foam. Heat the milk to about 60 degrees, but not more than 70 degrees, otherwise the protein structure in the milk will be destroyed. Attention! Cover and strainer should not be heated directly.
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Basic milk foam, Italian coffee, fancy coffee, pull flower, Italian concentrated blend.
The first step is to understand the correct operation process of the coffee machine steam system, understand the purpose of the empty steam pipe before and after foam, and understand the importance of towels and easy cleaning in coffee making. The second step is to learn how to use the sprinkler to touch the milk surface, the location and depth of the selected point. The third step is to recognize the two temperatures. One is the starting and ending temperature of foaming, and the other is the finished production of milk foam.
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