What is the fastest way to pick coffee beans-an introduction to the method of treatment and preservation

What is the fastest way to pick coffee beans-an introduction to the method of treatment and preservation

If the wet treatment method is not used, the drying method (natural treatment) can be used because the weather conditions in some areas are suitable for manufacturers. After the cherry seeds split inside, especially after the sticky substance is removed, coffee beans can be simply dried, dried on a large terrace or dried by machine. Using this method, it takes a little longer and is easier to ferment. In any case, because dried coffee beans always come into contact with sweet mucus for a long time, so processed coffee beans will be sweeter and heavier. The acidity, cleanliness, and taste of coffee usually disappear during processing. Coffee beans that are naturally treated are usually used to make espresso (espresso).

The third method called semi-wet treatment (natural removal of pulp) is a relatively new and rare method. This method is also suitable for processing local coffee only in specific areas of some countries where there is a long drying period in the climate. The coffee produced by this method is sticky, and the mucus is not removed with fermentation in the tank. Therefore, the coffee produced by this semi-wet treatment contains the characteristics of both wet treatment and drying treatment. The acidity, sweetness, seasoning, and flavor of such coffee are quite good; the only thing is that such coffee is not as strong as coffee produced by pure dry or wet treatment.

When the coffee bean is dry, put it in a rattan frame with a vine shed as the top. It is not opened until a shelling program is operated before it is shipped out. The purpose of this is to keep the flavor and taste of the coffee intact. After shelling, the coffee beans, in 60 kilograms, are packed in a burlap bag, ready for export.

Next, the importers of the coffee will send the coffee to the manufacturers in the country for baking. The roasting of coffee is the most important process for the development of its own flavor. The flavor of coffee itself also changes its taste, bean body, aroma, and acidity as it is roasted. Light roasting produces many flavors, aromas, and acidity, while heavy roasting produces thicker beans and brews a more intriguing cup of coffee. It is a pity that heavy-roasted coffee is basically to stabilize the quality of coffee beans, so it is difficult to hide the defects of coffee beans.

After roasting, coffee beans can be prepared and cooked in a variety of ways; some are cooked by espresso machines, or by French pressing, in vacuum pots, by dripping, and so on. And a variety of different cooking methods are to grind the coffee beans into different coarse and fine particles. Since coffee is easy to lose fresh products, the most important technique for grinding coffee is to drink as much as you can. At present, there is no kind of packaging on the market to preserve the taste of ground coffee powder.

The taste of coffee itself is quite controlled by the way it is brewed. The coffee brewed with Espresso has a heavy taste, a strong flavor and a complicated process. On the other hand, the coffee brewed with dripping water is cleaner and brighter, and retains more original flavor. French compressed brewed coffee retains almost all the original flavor, as well as the unique complexity of the coffee itself, but the acidity is slightly missing. If you use a vacuum pot to brew the coffee, it is clean and the flavor is fully preserved. In fact, if every cooking method is to taste good, the most important thing is the right temperature and time.