Treatment of Coffee beans drying Sidamo guji coffee beans
Drying is the cheapest, simplest and most traditional way to process coffee beans. When processing, the harvested fruit should be spread on concrete floor, brick floor or straw mat. Ideally in the sun and raked at regular intervals to prevent fermentation. If it rains or the temperature drops, the fruits must be covered to prevent damage.
After about 4 weeks, the moisture content of each fruit will drop to about 12%, when the fruit is dry. The skin is dark brown and brittle, and you can hear the coffee beans rattling inside the shell.
This process requires more technology than it appears. Because coffee beans can be overdried, if this happens, the coffee is vulnerable to damage at the next stage, shelling. Conversely, coffee beans that are not sufficiently dried are also vulnerable to damage. The next step is to store the dried fruit in the cellar for a while. During this time, the moisture in the fresh coffee beans continues to evaporate.
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There are several steps to making coffee beans. Yunnan's famous coffee.
1. Grind the coffee beans with a mill (the finest grinding). If there is a shredder at home or a soymilk machine with crushing function can also be used, but the effect is not very ideal, the particles are relatively coarse. If none of these tools are available, it can be achieved with a rolling pin and a panel. The method of rolling and crushing, in short, should make the particles as fine as possible.
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The Historical and Cultural processing of Coffee
Coffee processing editors peel roasted coffee beans by mechanical, manual or other means to remove the peel and most of the flesh. Fermentation removes the mucus and film from the core by fermentation. as the length of fermentation time will affect the flavor of coffee, each manufacturer has its own fermentation time. The drying method is mainly divided into natural sun drying and natural air drying. Excessive water content
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