Differential flavor description of sun-cured and washed coffee beans; introduction to the characteristics of taste and quality in producing areas
Differential flavor description of sun-cured and washed coffee beans; introduction to the characteristics of taste and quality in producing areas
A brief introduction to the treatment of Coffee beans-- Solar method
Tanning is a traditional method for the initial processing of coffee beans, and at present, almost all coffee-growing countries such as Ethiopia and Yemen still use solarization to treat raw beans.
Sun treatment will first identify sunken beans in the sink, that is, ripe or half-ripe beans are spread in the drying farm for natural drying. The specific time depends on the local climatic conditions, which usually takes two to four weeks. When the moisture of the coffee bean is reduced to 12%, then use a sheller to grind off the hard pulp and silver skin.
The sun treatment has a very high requirement on the climate, and if you encounter a rainy day in the sun, it will make the beans moist and moldy. When drying raw beans in the sun, the color is yellow, and the center will be brown after baking, rather than the white of washed beans. Sun beans have relatively better sweetness and mellow thickness, while less sour taste, but the quality is more unstable, there will be greater fluctuations. Due to the low cost of tanning, it is widely used not only in Ethiopia and Yemen, but also in Robbins grown in Africa and Indonesia.
Yega Xuefei is a small town in Ethiopia at an altitude of 1700-2100 meters above sea level and is also synonymous with Ethiopian fine beans. Since ancient times, it is a piece of wetland in Ethiopia. [Yega] means [settle down]. [Xuefei] means [wetland], so [Yejasuefi] means [let's settle down in this wetland]. Most of Yega Xuefei's beans are washed, but there are also a small number of excellent beans that can be treated in the sun. The cost of sun treatment is much higher than that of water washing treatment, because it takes manual time to constantly turn the red coffee fruit to enhance the attractive fruit aroma and mellow thickness.
Coffee insolation (Coffee Solar treatment) the treatment of sun-baked coffee | A brief introduction to the treatment of coffee beans and raw beans
Yimutian boutique coffee farm in Yunnan.
Flavor introduction: if the washed Yega Chuefei has charming citrus, jasmine, lemon and other fragrances, the entrance of coffee is in full bloom ~ the sun Yega is more like a fruit bomb that explodes after the entrance, bold, wild, fruit-flavored syrup-like sweetness and mellow thickness in addition to its own citrus lemon aroma, blueberry and strawberry wine is amazing! The flavor is really more charming than washing Yega! even people who drink coffee for the first time can taste it directly without sugar or milk.
It is no exaggeration to say that Sun Yega knows her potential as soon as she smells raw or cooked beans.
This batch of Sun Yega got a high score of 90.2 in the SM Cup test.
In order to make it easy to check, I have made a rough translation. Can I read English or take English as the standard?
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Video course on Milk foaming skills introduction to fancy Coffee
The ① milk tank is generally made of stainless steel, not only because it is sturdy and durable, it is not easy to deform, but more importantly, the thermal conductivity of stainless steel is better, so we can understand the milk temperature in real time through touch, which is very important for baristas, so we hardly choose to use plastic, for example.
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Skills of video flower drawing in coffee brewing
Whether cold or hot, milk bubbles are small bubbles produced by the air in the milk fat package. Therefore, the stability and amount of milk fat affect the quality and persistence of milk bubbles. Very often, we will find that after a cup of Cabo is served, the milk bubbles on the surface break one by one, and finally become half a cup of coffee! This is because milk contains more milk fat.
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