How coffee beans should be eaten and how coffee beans should be made

◎ water selection:

Put the harvested coffee fruit into a large tank, if there is any fruit floating on the surface, it will be bad or bad.

If the fruit is not fully cultivated, it must be eliminated.

◎ peeling:

The water-selected coffee fruit is put into the coffee peeling machine to remove the skin and pulp.

◎ fermentation:

The peeled coffee beans were placed in a fermentation tank for 24 to 36 hours for fermentation, using natural enzymes.

Dissolve the sticky juice on the surface of the coffee beans, then scrub with clean water until the endothelium does not feel slippery.

◎ drying:

Spread the fermented coffee beans on the open space for sunlight, depending on the intensity of the sun, the sun drying time is about

One to two weeks, sometimes longer, in addition to the sun, fermented coffee beans can also be used

The dryer is dried at a low temperature, but the natural sun drying method is usually better than mechanical drying.

Can maintain the flavor of coffee beans.

◎ shelling:

After drying, the coffee beans are put into the sheller to remove the endocarp and silver skin of the coffee beans.

◎ baking:

When coffee beans are roasted, the volume of coffee beans will expand, which will be 1/3 larger than that of raw beans, and how to show the characteristics and flavor of coffee perfectly is the most important key, so how to do it.

Baking is not only a technology, but also an art, because different depth of baking determines the difference of coffee beans.

The roasting depth of coffee beans can be divided into three types: light roasting, medium roasting and deep roasting.