Introduction to the manor in the planting area by the method of internal structure diagram treatment of coffee beans

Introduction to the manor in the planting area by the method of internal structure diagram treatment of coffee beans

The beans selected at random may be typical of Kenna, and further, it may be the traditional Bourbon variety or Mundo Novo. As you can see, I am not waiting for a sample (there is no reason to do so). Instead, we select the stage to extract the sample which shows obvious visual difference. For large and medium-sized drum roasters, it takes a long time to transfer heat. So there was no significant difference in the first few minutes. At the same time, once again, I do not pursue the best baking effect in this batch of baking, but just bake it brown for shooting. At this time, the coffee beans began to appear brown. Marbling appears on the surface, but it still does not expand. You can smell the slightly damp smell of roasted wheat. Some varieties of colors will appear brighter at this stage. Such as Costa Rica and Mexico.

5 light brown stage 8:00-370F [188C]

When an explosion is in progress, the surface color of the coffee still appears mottled and uneven. The burst of the bean body leads to the expansion of the coffee bean, the steam escapes from the inside of the bean, and the midline is fully opened, so that the remaining silver skin falls off completely. Because an explosion is an exothermic reaction, it will cause the beans to cool down. But it soon turns into an endothermic reaction, which means that if the roaster fails to supply heat in time, baking will stagnate at this point. This is not a good thing, once the caramel reaction begins (340 degrees Fahrenheit), the loss of temperature will produce a bitter "roasting" taste, which may be caused by the interruption of the long-chain polymerization. The melting point of sucrose is 370 degrees Fahrenheit, which is exactly the same as the coking reaction temperature indicated here.

Coffee is grown with seeds with endocarp, and the raw coffee beans we usually come into contact with have their endocarp removed, so they can't be planted.

Endocarp ("sheepskin" or "paper skin") refers to the tea-brown hard skin that wraps the coffee seeds, and the coffee beans attached to that layer are called "shelled beans" ("sheepskin paper beans").

Generally speaking, there are two pairs of seeds in the fruit, but occasionally there is only one seed in the fruit, which is called Pea berry.

The coffee we usually drink is made by grinding, brewing and other steps after roasting the seeds at the center of the coffee fruit.

Coffee fruit is mainly transformed into raw coffee beans by the following three treatments: dried, washed and semi-washed.