Introduction of Starbucks Coffee Bean washing method and semi-washing method for description of Price and Flavor

Introduction of Starbucks Coffee Bean washing method and semi-washing method for description of Price and Flavor

The adhesion of the mucous membrane is very strong and is not easy to remove, and the peeling machine cannot be scraped off directly, so a more effective way is needed: either put it in a fermentation tank and make use of the bacteria 'ability to decompose the colloid to remove the pectin. Or use a more powerful machine to brush off all the gum on the surface of the raw coffee beans and return to the fermentation process, and the workers must constantly stir to make the coffee beans ferment evenly and the pectin fall off fully. Although the idea of the fermentation process is still the factor that can affect the flavor of coffee, that is, pectin, it also has some good or bad side effects on coffee. Fermented coffee is moderately acidic with a special acidity and sweetness; poorly fermented coffee is either too sour or has a fermented smell of alcohol and onions.

In 1740, it was invented by the Dutch when they were growing coffee in Java, Indonesia. It was found that the taste of the coffee was very clear and bright, without a lot of bad taste, and the method of washing was popularized.

For a long time, the word "washing" has almost become synonymous with "good coffee". Washed coffee is regarded as "high-grade" coffee because it excludes almost all factors that have a negative impact on coffee. The washing method not only retains the original flavor of the coffee, but also enhances the "brightness" of the coffee, that is, acidity, as well as the special fruit aroma.

Generally speaking, washed coffee is the most sour of all treatments.

In Indonesian, "Kopi" means coffee, and "Luwak" is the name commonly known by Indonesians as "civet". Kopi Luwak, also known as Luwak Coffee, is called "the rarest coffee in existence". Specifically, this kind of coffee comes from the Indonesian island of Sumatra, where coffee trees grow for a long time. There is a local civet named Luwak that likes to eat multi-paddled coffee fruit, but the hard coffee seeds are indigestible and excreted with feces. Indonesians have found that after the fermentation of musk cat intestines and stomach, the extracted coffee beans have a unique mellow and sweet taste, even after three times of cooking, the taste is still mellow, and the rich and round sweet taste is incomparable to other coffee beans. The texture is crystal clear, free of impurities, and tastes as sweet as honey, making it the best in the world. So collect civet feces, sift out coffee beans, after thorough cleaning, deodorization, processing and other processes, bubble boil to drink. Due to the strict collection and processing standards, Luwak coffee is the most expensive coffee in the world because of its low output and high price.