The processing steps of coffee beans and some matters needing attention
Buy coffee beans should pay attention to choose products with QS certification, now the country has included coffee beans into the scope of enforcement, if there is no QS, it means that this product is not in line with food safety regulations.
About coffee grease: coffee is damp, Italian coffee beans should have oil itself. The law of oil is like this: fresh, medium-and deep-roasted coffee beans will have oil on the surface, such as Italy, carbon roasting, Mantenin, etc., while light-roasted coffee beans are oil-free, such as Blue Mountain, Mocha, Colombia and so on. If there is no oil on the surface of the medium-depth coffee beans, it means that the packet of coffee beans is no longer fresh. similarly, if there is oil on the surface of the light-roasted coffee beans, it is not fresh.
Brazil: the most important coffee producer in the world, accounting for 1x3 of the world's total output, and about 10 states in the vast territory produce coffee beans in large quantities. Brazilian coffee is round, moderately sour and has a strong sweet taste. It is known for its smooth taste and is considered an indispensable ingredient for mixed coffee.
Colombia: the world's second largest coffee producer, accounting for 12% of the world's total output, after Brazil. Colombian coffee beans are of neat quality and can be called the standard beans among coffee beans. Colombian coffee beans are large in shape, light green, with a special thick flavor, and are widely favored for their rich and unique aroma. The taste is sweet in the acid and low in bitterness, which can lead to multi-level flavor with the different degree of baking.
Mocha: high-quality Arabian flavor, dry aroma with slightly sour wine, suitable mellow, strong purity, with a wonderful dark chocolate finish. The place of origin is Ethiopia in Africa, with its unique aroma and excellent acidity, coupled with a mellow taste, it has a very primitive flavor. Mocha coffee is also enjoyed by many people. Because of its strong flavor and unique aroma, many bartenders like to use it to make iced coffee. With sugar and cream, the aroma concentration is excellent.
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Manning: the coffee with the best combination of aroma and concentration has larger granules and hard beans. Before the Blue Mountains appeared, Mantenin was regarded as the best coffee because of its rich and mellow taste, not astringent but not sour, mellow, bitter and fragrant, and quite individual. Taste carefully, there is still a hint of chocolate and nuts between the lips and teeth.
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Planting techniques and soil Environment of Coffee trees
(1) weeding, covering the young coffee garden, weeds are easy to breed, especially in the rainy season, weeding should be done once a month. If the labor force is sufficient, clean the grass should be removed first. Adult coffee garden can be weeded once every 2 to 3 months. If you use herbicides, you should be careful not to spray on the branches and leaves of coffee, and it is more important and prudent to use them in young coffee gardens. Coffee has shallow roots and is vulnerable to adverse climates such as high temperature and drought.
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The blending method of coffee beans
Espresso, a strong-tasting type of coffee, is brewed with extremely hot but non-boiling hot water under high pressure to grind it into a very fine coffee powder. It was invented and developed in Italy and began in the early 20th century, but until the mid-1940s, it was a drink made separately through vapor pressure. Meanwhile, Espresso is considered to be in coffee.
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