What is the process from the planting of coffee beans to the treatment of coffee beans?

Coffee Robusta, which accounts for about 2030% of the world's total output, is lowland cultivated and heat-resistant compared to Arabica. Withstand drought. It is rainy. Harmful, adaptable, is the average harvest of the three original species of coffee is more, and lack of sour taste. It tastes bitter. The lack of aroma is also a major regret for Romsda, which is mainly produced in African countries such as Ivory Coast. Angola. Madagascar, Philippines, etc. Vietnam and Indonesia (Java), India, etc., are the main planting sites.

Liberia (Coffee Liberica) due to poor quality, the planting ratio is much lower than before, only a small number of producing countries drink on their own, such as Libya. Angola, etc.

Roasting of coffee beans

The more common distinguishing methods are cinnamon baking (Cinnamon Roast), metropolitan baking (City Roast), metropolitan baking (Full-City Roast), Viennese baking (Vienna Roast), Italian baking (Italian Roast) and French baking (French Roast) raw beans, mastering the characteristics and construction of the roaster, and patiently repeating tests are the only way for a successful baker. The change of air and humidity in the working environment, the appropriate time for raw materials to enter the pot, the precise control of the heat program and time, how to adjust the exhaust gas valve, the cooling system and program, and even calculate the moving rate of each coffee bean in the boiler, all give coffee active vitality.

Coffee bean cup test

It is definitely a hard task, mainly to determine what kind of baking process or blending method is suitable for those beans in order to achieve the best results, in line with the appropriate time created by the environment and the physiological state of the testers. The ratio of coffee to boiling water, precise grinding, standard water temperature and the same soaking time, and then the testers did their best to find out the defects without talking to each other and recorded them quickly. the scene is guaranteed to dumbfounded some beginners, and there are a lot of tricks during the cup test. the reason is to use vacuum to absorb a mouthful of coffee straight to the root of the tongue and instantly feel the basic taste of sour / sweet / bitter / astringent. If it were not for professionals, it would not be easy to complete a certain number of accurate tests in a short time.

Proper grinding is related to the success or failure of a cup of coffee, no matter what brewing method has its correct extraction standard, which can also be called the mass of water molecules in coffee beans. The simple rule is that the shorter the brewing time is, the finer the grinding scale is. In addition, in the same operation mode, the amount of brewing weight, in order to achieve a balanced operation quality, it is also necessary to adjust the grinding scale properly.

Different grinding designs also lead to different grinding effects. According to the needs of its operation, the selection of appropriate grinding tooth disk (blade) and appropriate motor speed will greatly improve the taste of coffee. Choosing a suitable package or container and storing it in the right space is what it is all about, but fresh coffee is extremely sensitive to the preservation environment. In recent years, experts have strongly recommended the use of aluminum foil packaging material (opaque) with one-way exhaust valve, which has been praised and recognized by large domestic and foreign manufacturers, preventing the invasion of oxygen and being able to discharge carbon dioxide, greatly prolonging the honeymoon period of tasting fresh coffee. As for storage, I think it only needs to be placed in the shade where it is not susceptible to moisture and does not have direct sunlight. Refrigeration or freezing is not absolutely ideal. Excessive shrinkage of fiber, condensation of benign grease, peculiar smell in the refrigerator, and the difference in temperature during extraction are all thought-provoking, aren't they?

Brewing of coffee beans

The process of dissolving out the water-soluble components of ground coffee in any way can be called brewing or extraction, just like coffee beans, no kind of coffee is flawless, and the extraction of coffee is the same. no method is flawless.

In a cup of coffee, water accounts for more than 98%. Choosing the appropriate water quality is the first condition for brewing coffee, which contains moderate carbon dioxide and calcium. The purified water of magnesium is helpful to the extraction of good quality content to a certain extent, and the behavior of groundwater / tap water / mineral water / distilled water is arranged in order according to the taste of taste, but both groundwater and tap water need secondary purification to be ideal. as for mineral water and distilled water, some experts call it boring water, which has a certain negative effect on the balance of taste.