What are the parts of coffee fruit structure map-fancy coffee product map

What are the parts of coffee fruit structure diagram-Fancy coffee product diagram

Coffee fruit is wrapped in a hard outer skin (cut skin), the inner layer is the gelatinous pulp (pulp), and then the inner layer is the endocarp (parchament), and then tightly wrapped in the seed skin called silver skin (silver skin), the innermost wrapped green seeds, namely coffee beans.

Seeds are usually present in pairs of two, each hemispherical, flat, and combined into an ellipsoid, which is called a flat bean, and about 5 -10% of the seeds are single ellipsoids, which are called pea berries. Due to the scarcity of round beans, they are often made into brand-name products with higher prices. There is also a concave groove in the middle of the seed, called the center cut, which is also covered with silver skin.

Honey treatment: Honey treatment method, called HoneyProcess or MielProcess, honey treatment is to peel off the flesh, the fruit with the endocarp drying method Coffee roasting is a knowledge, the age, density, hardness and moisture content of raw beans will affect the quality of roasted coffee; Even the relative humidity and temperature on the day of roasting cannot be ignored. Roasting is to directly heat the roasted matter without using oil, water, salt or sugar. Wet processing (washing): also known as washing method processing, the coffee fruit is screened by soaking, and then the fruit after screening is fermented, squeezed and other methods to remove the peel, pulp and silver skin. The processed coffee beans will retain the silver skin on the surface for storage. The coffee beans in this state are called "Parchment Coffee"(Parchment Coffee), and the dried silver skin will be removed by peeling machine until they are exported. The biggest advantage of wet processing is that the appearance of coffee beans is excellent, and the original taste is maintained well: the disadvantage is that the processing cost is higher and a lot of water is required. Generally used for the processing of high-quality coffee beans from coffee fruit to coffee beans processing methods can be roughly classified as dry processing and wet processing, there are dense processing.

Dry processing (sun exposure): coffee fruit is the use of sunlight and ventilation and other natural conditions to dry dehydration, and then put the dried coffee fruit into the shell to pulp, peel and silver skin. This method is the most economical and traditional processing method, and the coffee beans treated in this method can maintain the aroma for a long time, but at the same time will have a certain environmental smell. At present, many parts of Africa and Asian countries use this method, but with the advancement of science and technology, many places have begun to use dryers to dry coffee fruits.