How to grind Arabica coffee beans manually grind Arabica coffee beans

How do you grind Arabica coffee beans? It can be carried out mainly by two methods, one is the traditional manual grinding, the other is that it can be ground by bean grinding machine, each of which has its own advantages.

Manually grind Arabica coffee beans:

Manual grinding of Arabica coffee beans, uniform powder particles, can better maintain the original flavor. But the grinding speed is too slow, so now coffee shops are usually used as a backup in the event of a power outage. This is a more traditional method of grinding coffee beans, with the development of economy, people's pace is more and more compact, hand-grinding coffee is too time-consuming for people to wait, so machine grinding coffee beans arises at the historic moment.

Machine grinding Arabica coffee beans:

This kind of grinding speed is fast, but also can adjust the thickness of the grinding powder, because the grinding speed is fast, so it reduces the volatilization of coffee bean aroma, the grinding powder is also very uniform, and the production capacity is large, so it is widely used. You can choose from two kinds of machine grinding coffee beans, as follows:

Single product grinder: single product grinder is mainly used for grinding single product coffee beans.

Italian professional bean grinder: special coffee beans mainly used in Italian coffee machine. The main difference is that the latter has a finer grinding degree than the former, so as to meet the needs of different coffee production.

Although machine grinding coffee has become the mainstream, its speed is also fast, which can greatly meet the needs of people now. But the fun of grinding coffee beans by hand is irreplaceable, and the fun of grinding coffee beans by hand is irreplaceable. If you have spare time, you might as well experience it with your lover.

Country: Indonesia

Grade: G1BI 19 items +

Producing area: Gayo Mountain area of Aceh Province

Altitude: 1100-1300 m

Treatment method: traditional wet planing method

Variety: Katimo, Kaddura, Tibika, Sidikalong

Producer: local small farmers in the Gayo Mountains

Flavor: round and pure taste, mellow thickness, spices, herbs

Indonesian coffee is very diverse in quality, most of which are based on the island origin as its market name: such as Sumatra, Sulawesi, Jawa or Timur. The advantage of Indonesian coffee is that most coffee is characterized by strong, introverted flavor and lively moderate acidity. Chinese people think highly of Indonesian Mandheling coffee, and it is one of the coffee products with the highest acceptance of single coffee.

Indonesia Mandheling was once praised as the best unique wet peeling coffee bean in the world. Mantenin is a trademark merchandise. Nowadays, as long as the red cherry fruit of coffee harvested in Indonesia is processed by this unique wet peeling method, it will be sold as Mantenin coffee beans. Mandailing grew coffee from the Tapanuli region of northwestern Sumatra, because at the end of World War II, a Japanese soldier introduced the Japanese market and changed the wrong Mandailing into Mandheling coffee because of mispronunciation.

Sumatra (Sumatra):

Coffee in Sumatra is very complex and elusive. Although Sumatra is large, coffee is not grown all over the island. Coffee trees are grown in only the two northernmost provinces of the island's eight provinces, Aceh and Jiangsu: Aceh coffee is mainly produced in the GayoMountain mountains around Lake LakeTawar, and most of the farmers in this area are local GayoPeople aborigines. On the other hand, coffee in Jiangsu Province is mainly produced in the world's largest super crater lake-LakeToba Lake (Tuba Lake) and south Lindong (Lintong) producing area, and the local farmers are mostly composed of BatakPeople aborigines. Due to many sharecropper producers and the use of their unique semi-washing treatment and lack of iron in the soil, coffee beans in this area have a special blue color at the stage of fresh beans.

The Gayo region is located in Aceh and Gayo, north of Sumatra. Coffee is grown on the slopes around the town of Takegon and Lake Tawar. The average planting height in the production area is between 1110 and 1300 meters. Coffee is planted by shade farmers under shade trees, showing a peculiar flavor, low depth and lively and full-bodied flavor. Aceh, the northernmost corner of Sumatra, is a fascinating and complex place. Aceh is not an area visited by ordinary people because of its long-term political instability. Gayo people are hardworking and have a firm personality, and nearly 20% of coffee processors are women. Under this semi-wet and semi-dry peeling and wet washing method, the coffee farm machine removes the peel and pulp of the red cherry fruit. There is still a lot of mucus on the coffee beans, and then stored in a fermentation tank for about a day (24 hours). The attached mucus is easily washed away with water. Then when the sun-drying reaches about 30% to 35% water content, the coffee bean shell is removed and it can be sold on the market. When the shell of the coffee bean is removed in this semi-wet and semi-dry state, the bean itself reveals a unique dark blue, which reduces the acidity and increases the alcohol thickness (body) of the coffee, making this unique Indonesian coffee.