The effect of Silver skin on the Flavor of Coffee

When grinding coffee beans, you will often see a lot of dandruff floating out, which may be golden (such as water washing light to moderate baking), yellowish gray (such as deep baking in water washing, or light baking in sun treatment), or invisible to the naked eye (such as deep baking, or various baking degrees under honey treatment). They are called silver skins. The structure is similar to the skin on the outside of peanuts.

They are often put into a filter cup together with coffee powder for extraction. Some people will hate them very much, think that silver skins are dirty, and even try their best to get rid of them. In the process of baking beans, the "outer silver skin" on the surface of raw beans will fall off together with the discharge of water, and will be discharged to the silver skin collection bucket with the air circulation in the baking machine boiler. The silver skin in the gap between the coffee beans will be left in the coffee beans, called the "inner silver skin".

If the outer silver skin is not discharged in time, it will be scorched by the high temperature in the boiler, and it will feel astringent when the outer silver skin is extracted with obvious coke state under the same conditions after baking. A baker with basic knowledge should know when the outer silver skin will fall off and use the throttle to let it out.

Most of the inner silver skin will not be removed during the baking stage. The inner silver skin is deeply involved in the fermentation in the initial treatment stage of raw beans, with regional flavor and sweetness. After the baking process, the inner silver skin and the bean itself can work together to build a complete flavor of the origin.