The difference between Coffee Water Honey treatment and Solar Flavor description; introduction to the regional treatment method of taste production
The difference between Coffee Water Honey treatment and Solar Flavor description; introduction to the regional treatment method of taste production
In the process of washing, the peel and pulp of the fruit are treated with a special desizing machine and the coffee beans are peeled off. The coffee beans then enter the fermentation tank for fermentation treatment so that the mucous membrane is no longer sticky. The sugars in the mucous membrane are decomposed during fermentation. Depending on the fermentation method, the fermentation time is usually 12 hours to 6 days (some growers use the watering system to ferment coffee beans. This method is called the Kenyan washing method (Kenyan method) and usually lasts for several days). It is extremely important to decide when to stop fermentation. Once the coffee is overfermented, the taste of the coffee will become too sour. Once the sticky material in the mucous membrane is decomposed, it will be washed down with a lot of water. (the waste water from the raw bean treatment process is considered to be the source of pollution in the coffee industry. Today, advanced technologies are being developed in many areas to recycle and filter the waste water produced by this process. Water shampoo was produced in the 19th century, also known as "wet processing natural sun method can retain the fruit aroma of coffee fruit." When you taste this kind of coffee, you will find that the coffee has a fruity aroma and a brighter taste. After drying, people will use special machines to remove the shell of the surface layer. This process is called "drying and shelling" (Dry Milling), which is the simplest process. The fruit begins the process of sun drying without treatment after picking. This is the oldest method of treatment in existence. This method is still used in places such as Ethiopia and Brazil. Natural solarization is most common in areas where water resources are scarce. The drying process usually lasts about 4 weeks. The method of handling must be very strict to ensure that the coffee does not lose any flavor. The natural sun method requires the local climate to be extremely dry. In some areas, people use dryers to assist in the drying process of coffee fruit (the hot air of the dryer can speed up the drying process and help people control the degree of drying).
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Introduction to the flavor description of the differential treatment process of sun-cured and washed coffee beans
Taste description of the difference between sun-cured and washed coffee beans the so-called honey treatment (Miel Process in Spanish) is said to refer to the process of making raw beans with a mucous membrane for sun-drying. After the outer pulp of the coffee bean is removed, there will be a layer of sticky jelly. The traditional method of washing is to wash it off with clean water, but because of the water resources limitations of some high-altitude areas.
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Introduction of Variety characteristics and producing areas of Coffee Flavor description in Papua New Guinea
Papua New Guinea Coffee Flavor description processing Variety characteristics region introduction if Indonesia Mantenin is described as an old man with years of precipitation, then Papua New Guinea is a refreshing and elegant beauty. Not only the bean body is beautiful, the flavor is also beautiful and exquisite. We can see from the map that Papua New Guinea is bordered by Indonesia, but there is no Indonesian man.
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