Coffee beans production process and production methods Taste varieties Producing characteristics Flavor description Processing method Introduction

Honey treatment: Honey treatment method, called HoneyProcess or Miel Process, honey treatment is the method of drying the fruit with endocarp after peeling the flesh.

transport

before baking

First of all, we need to pick the green beans before we start roasting-the selection of green beans is also important, and defective beans can affect the flavor of the coffee.

We need to pick out whole black beans/partial black beans, sour beans/partial sour beans, mold damaged beans, moth-eaten beans, immature beans, withered beans, shelled beans, shell beans, cracked beans, and other foreign matter (non-coffee impurities, including branches, stones, copper plates, etc.).

Coffee roasting is a science, the age, density, hardness and moisture content of raw beans will affect the quality of roasted coffee; even the relative humidity and temperature on the day of roasting cannot be ignored, roasting is directly heating the roasted matter, without using oil, water, salt or sugar.

The color change of coffee beans during roasting

1. Raw beans 0:00 - 75 f [23 ° C]

2. Start to white 4:00 - 270 f [132 ° C]

Steaming stage, this is the coffee beans endothermic reaction of the most important process, this stage beans will slowly expand, color will change from green beans to white, moisture because of the heat absorption of beans, and will slowly evaporate from the bean heart outward, coffee incense found coffee is not good to drink is to see this stage, when the moisture evaporation is too fast, it is easy to cause the bean heart is not ripe, beans are easy to bitter, and when the moisture evaporation is too slow, it will cause coffee taste dull, aroma is not rich. So we insist that the steaming process must not be omitted, but also use this process to make coffee more fragrant, stronger and better to drink.