The purpose of initial processing of coffee
![咖啡初加工](/uploads/allimg/140704/111Q5A00-0.jpg)
There are many initial processing methods of coffee, which are mainly divided into dry processing, wet processing and semi-dry processing. Here we briefly introduce the first two processing methods.
1. Dry processing (dry process): the fresh coffee fruit is dried into dried fruit, and then the dried peel is removed mechanically to prepare raw coffee.
2, wet processing (wet process): coffee fruit in water medium, after mechanical peeling, fermentation and then mechanical friction degumming, and through washing, drying processing.
The purpose of initial processing of coffee
After coffee is picked, it takes a series of treatments to get commercial raw coffee (green coffee; raw coffee), that is, coffee beans (coffee bean).
Coffee bean (coffee bean): trade name for dried coffee seeds that have been stripped of their silver skins.
Wet processing program
Fresh fruit-cleaning-sorting-peeling-fermentation-cleaning-soaking-drying-dried beans with shells-impurity removal-shelling-polishing-sorting-wet commodity beans-weighing packaging.
Dry processing program
Fresh fruit-flotation-drying-bagging storage-shelling and polishing-grading-sorting-weighing packaging.
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Lao Qin's talk about Coffee beans
Blue Mountain is considered to be the best coffee. It is produced in the Blue Mountains of western Jamaica, hence its name. Its shape is full, slightly larger than ordinary coffee beans, sour, fragrant, mellow, sweet uniform and strong, slightly bitter. Jamaican raw beans are large particles, and like the best blue mountains, they are washed beans, and they are particularly careful in cultivation and harvest. This coffee has a mineral aroma, sour taste and
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A negative example-- Dead beans
In a course a long time ago, I probably learned about the types of defective beans, the causes of their formation and the way to distinguish them. The lecture experts also probably mentioned its impact on the flavor of the cup, but because of the limited samples, it is impossible to achieve the action tried after baking, and it is a pity that there is no way to personally experience the differences and characteristics of various defective beans.
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