How much coffee is processed by a coffee tree per season?-how to transplant a famine coffee tree

How much coffee is processed by a coffee tree per season?-how to transplant a famine coffee tree

According to authentic coffee experts, the dryness of coffee beans must be controlled when drying coffee beans, so as to ensure the strong aroma of coffee and the best moisture content of 11% to 12% of coffee beans. Too dry will make the coffee beans very fragile, leading to changes in quality, if not to the desired degree of dryness, then in the subsequent shelling process will be more likely to ferment, more vulnerable to fungi, bacteria, more likely to scratch. After the above work is completed, the coffee beans will be sent to a fermentation tank containing natural enzymes to soak for 36 hours. During these 36 hours, any remaining gel will be destroyed. In order to prevent the taste of the coffee beans from changing during fermentation, the fermentation process should be monitored and controlled. Finally, the coffee beans that have been removed from the gel are rinsed, and the coffee beans can be dried in the yard or on a wire mesh.

Although Arabica and Roberta are widely cultivated, there are significant differences between them. Beans are different and tree species are not the same. Therefore, their use is also different. The world's production of Arabica beans is about 70%, while Robosta and others account for 30%.

Arabica can produce rich oil, aroma overflowing, and there will be a very light layer of dark yellow oil floating on the surface. Roberta can produce more grease, but it has a lot of foam and disappears quickly. Roberta contains twice as much caffeine as Arabica. The caffeine content is 2.2-2.4% and 1.1-1.3% respectively. If too much robusta is added to the Italian concentrate, it will taste like a gelatinous drug.

After the fruit is harvested, the skin and flesh must be removed. The endocarp and silver peel are removed to form coffee beans. There are two kinds of methods: drying (natural drying, non-washing) and washing.

Dry type, the operation is relatively simple, the harvested fruit will be spread on the dry ground and basked in the sun for a week or two. The sound of rattling can be heard when it is turned, which means it is dry. Then use the sheller to remove the pulp, endocarp and silver skin of the dried fruit.

This method gives coffee beans a soft sour taste and a mild bitter taste. This method is used in Brazil, Ethiopia, Yemen and other places. Disadvantages: vulnerable to weather, defective beans and foreign bodies are more likely to mix. Therefore, it is necessary to select it carefully before delivery.

In the washing type, the harvested fruit is poured into the sink, the floating matter is removed, the fruit in the water is moved to the pulp removal machine, the skin and pulp are removed, and then put back into the tank to remove the floating matter, the "core" in the water is poured into the fermentation tank, soaked for half a day or one day, the colloid on the surface of the fermented bean is removed, washed, dried or mechanically dried, and the endocarp is removed on the peeling machine to become commercial raw coffee beans.