Why does Sumatra use semi-washing?
Bean selection: first put coffee fruit into a large tank, sink red fruit and half-green half-red fruit into the pulp sifter, remove pulp, impurities.
Pectin removal: take out coffee beans, do not need to take the sun, do not need to pour into the sink fermentation, but directly into the pectin scraper next to the machine, only a small amount of water can be mechanically scraped off the sticky pectin crumbs.
Exposure: then take out the smooth surface of the raw beans, take outdoor exposure, until the moisture content dropped to 12% can be stored is a relatively new and relatively rare method. This method is also suitable only in certain areas of certain countries, where the climate has a relatively long dry period, and can be used to treat local coffee. The coffee produced by this process is sticky, and the slime is not removed as it ferments in the tank. Therefore, the coffee produced by this semi-moist treatment method contains the characteristics of both wet treatment and dry treatment. The acidity, sweetness, flavor, and aroma of this coffee are all quite good; the only drawback is that the coffee does not taste as strong as the coffee produced by pure drying or washing.
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The production mode and name of Kopi Luwak are introduced again.
Boil for about 1 minute 45 seconds to 2 minutes quickly remove the fire source and at the same time wipe the glass bottle with a cold wet cloth to cool it rapidly, the brewed coffee will quickly fall and show a large number of golden fine foam, so that the ultimate flavor can be achieved. In the general way of brewing, some people say that civet coffee can be brewed 2 or 3 times, but the above brewing method is regarded as essence after boiling for a long time.
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What is the impact of roasting and taste of coffee beans
The biggest problem with SPCI AITY COFFEE is the name of the roast. For example, CITY, FULLCITY, FRENCH, ESPRESSO, etc. are all different because of the different baking machines used and the different production areas, and produce different baking degrees of color. In addition, some roast degrees are named after blends: ESPRESSO, for example, is a blend coffee
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