Natural sun treatment of coffee-honey treatment of coffee beans in the sun
Natural sun treatment of coffee-honey treatment of coffee beans in the sun
1 Skin/Pulp: the outermost layer of the coffee bean is covered with berry-like skin and pulp. In addition to the natural sun method, coffee beans treated by other methods must remove the skin and flesh within a few hours after picking. Similar to the cherries we often eat, the difference is that when we eat cherries, we mainly eat the pulp and peel of berries. For coffee, peel and pulp are important by-products. In some places, people use the peel and pulp of coffee to make tea. People in the industry used to call the peel and pulp of coffee "Pulp". The machine used to remove the pulp is called the "desizing machine".
Mucous membrane (Mucilage): under the peel and pulp, a layer of sticky mucus tightly wraps the coffee beans. Because this mucous membrane is extremely sticky and high in sugar, it is used to call it "Honey". Not only coffee, but also many fruits have a layer of mucus inside. You can check the relevant information at http://en.wikipedia.org/wiki/Mucilage.
Parchment (Parchment): inside the mucous membrane, a thin film of cellulose wraps the coffee beans. After drying, the film looks like parchment, hence the name.
4 Silver skin (Silver Skin/Chaff): there is a thinner film inside the parchment that covers the coffee beans. Because the color is glossy and silvery, people used to call it "silver skin". This layer of silver will fall off during baking. Usually when you grind the coffee, you find some silver crumbs in the coffee powder. These crumbs are the silver skins that fail to peel off the coffee beans during baking.
5 Coffee beans: each fruit contains 2 coffee beans (except one pod, single bean Peaberry). The fruit of this kind of coffee contains only one coffee bean. Normally, 5% of each batch of coffee beans is a single pod. Coffee beans can be roasted after drying and treatment.
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How to extract very thick espresso from Italian espresso
How to make Italian concentrated extraction very thick-espresso extraction time 1. Too rough grinding: if the flow rate is too fast, more than 60 milliliters of coffee liquid may be extracted in less than 20 seconds; the concentrated color is light yellow, the texture is thin, and the maintenance time of oil is very short; the taste is high acidity, simple taste and heavy water feeling. two。 Fine grinding: the flow rate is very slow, the extraction time is more than 30 seconds, and it cannot be extracted.
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Description of caffeine content and Flavor in Italian concentration
The caffeine content and flavor in Italian concentrate describes the taste of red wine produced in the region, which is most likely to dye teeth under the leadership of Dr. Mark Wolff of the School of Dentistry of New York University. soak the teeth in black tea, coffee, red wine, sports drinks, tomato juice and coke for 7 days. It was found that tomato juice had the least influence, while Chang was the second most influential.
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