Photo introduction of what kind of fruit the coffee beans have just picked

Photo introduction of what kind of fruit the coffee beans have just picked

In Brazil, people have tried many times to reduce these costs by mechanical picking. The machine can shake branches across the coffee tree so that the berries that become loose because they are ripe will fall into the funnel. The mechanical picker works only in areas with better natural conditions, and it needs to be adjusted in advance, because the machine can only be used where the trees can be planted in rows straight, and afterwards you need to check the coffee beans picked by the machine. pick out leaves and branches that fall in the funnel: usually pick by machine.

Drying: you can use sunlight to dry the fruit, or use a dryer to dry. Store in the cellar when the humidity reaches 12%.

Shelling: use a special sheller to remove the fruit shell.

Polishing: coffee beans retain the silver skin on the outside of coffee beans before they are exported. It will be removed only after the export order is placed and can be shipped abroad after polishing.

What makes coffee special is its fragrance. Although professional bakers often think it silly to take taste notes, if a company uses general terms such as "smooth" or "blod", it shows that they are not trying to present more subtle features in order to scale up, and many manufacturers will eventually sacrifice quality for the sake of quantity. When roasting coffee beans worth 2 million pounds a week, there is no time for subtleties. If the coffee beans used in the coffee shop come from a good local baker, they are coffee beans within a week, which ensures freshness. Unlike coffee beans from big brands but not of high quality, there is a direct relationship between quality and quantity from the farm level. The quantity of high-quality coffee in the world is by no means sufficient for large roasters. Small companies can buy 5-10 bags, as well as other high-quality coffee for limited or small-scale operations, but these quantities are far less than a batch order from a large roaster. Once a roaster reaches a certain scale, their ability to provide high-quality coffee greatly reduces the number of beans roasted at one time in a large coffee roaster, so it is impossible to use air to cool down and need to spray water mist quickly inside. Although there is no obvious data to show, many bakers believe that although the water evaporates quickly, if the water comes into contact with the coffee beans, it will reduce the overall quality. once the coffee beans are picked, there are several different ways to dry the beans, the simplest is to leave them outside for a few weeks, or use an expensive dryer. High-quality coffee beans are tested at any time to make sure they don't get moldy, while those of poor quality are left unattended in the sun because labor costs are too high not to mention that any baker, even ordinary people, can produce dry, gray, dark coffee. This is a way to cover up defects, to produce more complex fruit or caramel-flavored coffee, high-quality coffee beans and attention to detail are indispensable.