Sour, sweet and bitter coffee manor in Tanzania flavor and taste characteristics boutique coffee bean technology begging

Tanzanian coffee is mostly washed. After picking, coffee farmers will send the coffee fruit to the nearest processing plant for processing. The treatment step of the water washing method is to screen and remove the impurities in the coffee fruit, then remove the coffee pulp and exocarp, and send it into the fermentation tank to remove the pectin layer on the inner pericarp by fermentation. clean and then dry. Coffee in Tanzania is graded in the same way as in Kenya, both according to the size of coffee beans. When screening, let the raw coffee beans pass through the sieve with fixed size holes. The larger the number of the sieve is, the larger the particles of the raw coffee beans are. The flat beans classified by size are mainly AA+, AA and AB. In addition, PB (peaBerry), which is widely produced in Kenya and Tanzania, also has a set of sieve size standards for grading roasting round beans: roasting raw coffee beans can release the special aroma of coffee. Each coffee bean contains its fragrance, sour taste, sweetness and bitterness. How to release it incisively and vividly depends on the fire of its baking, from the insipid raw bean to the mellow aftertaste in the cup. Roasting-- is a very important step in every coffee bean's long journey to outline character and nurture fragrance.

Coffee beans are about 10 or 20 minutes long (inversely proportional to the temperature) and the temperature is as high as more than 200 degrees Celsius. In the process of dialogue with the hot dish, coffee beans undergo many chemical changes, giving off a first explosion, a second explosion, a sound like popcorn, and loss of moisture. From raw beans, light and medium roasting to deep roasting, moisture is released again and again, the weight is reduced, but the volume expands and bulges, the color of coffee beans deepens, the fragrant oil is gradually released, and the texture becomes crisp. In raw beans, there is a lot of chloric acid, which gradually disappears with the baking process, releasing familiar and pleasant fruit acids such as acetic acid, citric acid and malic acid in wine. Baking is just right to present these beautiful sour flavors.

Light baking-when the beans make the first light sound, the volume expands at the same time, and the color changes to a delicious cinnamon color. Acidity dominates the flavor of shallow roasted beans, texture and taste have not been brought into full play, generally used as canned coffee.

Medium roasted-coffee beans show an elegant brown color. This method of baking is also called city roast. Medium roasting can not only preserve the original flavor of coffee beans, but also moderately release aroma, so the blue mountains of Jamaica, Colombia, Brazil and other individual coffee, more choose this roasting method. At 20 minutes, the oil began to surface, and the beans were burned to a bright dark brown, called full-city roast. At this time, the sour, sweet and bitter taste of coffee reached the perfect balance, and the character of coffee beans was clearly depicted.