Sun Coffee American Anti-Culture Coffee | Tim Hill always insists on promoting Sun Coffee

American Anti-Culture Coffee | Tim Hill insists on promoting tanned coffee.

American coffee

Coffee Salon (ROBERTWOLCHECK) 2016-03-18 10:03

It is an honor to invite counter-cultural coffee representative Tim Hill to tell us about sun-dried coffee beans.

Counter CultureCoffee, located in Durham, North Carolina, is a coffee baking company with coffee stores all over the East Coast and beyond.

Sun-dried coffee beans can distinguish defective beans under ultraviolet radiation.

First of all, let's briefly talk about the indisputable fact that coffee beans blossom and bear fruit just like other seed plants (plants that propagate the next generation through seeds). But we can not ignore this process, this link, because from here to the final cooked beans, the details determine success or failure. You may think that the handling of raw coffee beans is not what you can see when you order, but you must not ignore it, because this step determines most of the flavor that your taste buds can feel. Take "chestnut", red wine, music and love every step from scratch, most of us know it, just because we know that the final result is hard to come by, so we know how to cherish and appreciate it, and so is coffee.

The purpose of coffee processing (or treatment) is to separate the pulp of coffee cherries, and different processing methods leave coffee raw beans sweet, and then exported from the country of origin to countries around the world, and fried into ripe beans, it is a pity that most people can not taste the sweetness of coffee.

One of the treatments, we call it solarization.

Put the coffee cherries in a dry environment, when the moisture is reduced, the pulp and coffee beans will be separated automatically. As far away as Ethiopia in Africa, coffee beans have been treated in the sun for thousands of years, and it is regarded as a great masterpiece left by our ancestors. Of course, you can not deny that with the process of industrialization, water washing treatment also appeared, compared with the sun defective beans are also relatively less, and the taste is relatively more balanced.

Here I would like to talk about why there are fewer defective beans when washed.

Because the washed coffee beans are affected by gravity as they pass through the sink, the mature ones will sink (due to the difference in density between ripe and unripe beans). Uneven humidity in the sun leads to varying degrees of dryness, and the moisture content of each coffee cherry is also different, so it is common for defective beans to be mixed together.

Although sun-dried coffee beans may not be able to keep up with the trend of industrialization, they still have more advantages than disadvantages, so the audience still has a certain amount of them. Insolation has become a trend in distant Ethiopian coffee estates. On the other hand, the creative way of thinking of the owners not only returns to the traditional way of treatment, but also retains more original flavor. This is inseparable from the encouragement and support of raw bean buyers and the coffee industry.

Among them, we have the honor to meet sun coffee enthusiast Timothy Hill, our CounterCulture Coffee partner and our old friend. Tim Hill has been promoting the past, present and future of tanned coffee at the New York Coffee Festival (New York Coffee Festival). Every weekend after the session, he gives a lecture on tanned coffee, and you may have seen the title of the speech "unexpected!" (Unnatural) ". During the lecture, Hill mentioned the promotion and practice of sun-dried coffee, and gave high praise to the owners of sun-dried coffee beans in the industry to provide the world with consistent high-quality coffee beans, which brought hope and dawn for the future of sun-drying.

Before his speech, we took the time to do an interview with HILL to discuss the current situation of sun-cured coffee in the world today, about how to promote sun-cured coffee and concerns about it. We hang out with HLL these days and drink a lot of good sun-tanned coffee in his coffee studio and his coffee shop. Of course we don't waste a little bit of such good coffee.