The structural treatment of coffee beans how to distinguish between good and bad coffee beans
How to distinguish the quality of coffee beans
Structure of coffee cherries and classification of coffee beans:
Coffee beans are fresh and green beans obtained from coffee cherries without their red flesh and skin and silver skin. The structure of coffee cherry from outside to inside is skin, pulp, endocarp, silver skin and seed. Coffee cherries are oval in shape.
Coffee beans have round beans and flat beans, round beans refer to a coffee cherry, usually have two coffee beans, but some due to incomplete embryo development and lead to only one, that is, round beans, oval shape. A flat bean refers to a coffee cherry, usually the fruit of coffee is composed of two oval seeds, because its junction is flat, it is called a flat bean.
Other coffee:
Coffee flower color is white, jasmine fragrance, about 3-4 days wither, flowers 6 petals (5 male 1 female, front split into two). Coffee leaf tip more pointed, two relative groups, dark green leaves, light green back, oval.
The higher the coffee bean growth height, the higher the acidity, the higher the price of coffee beans to sour the right coffee, such as blue mountain coffee, it acid, sweet, bitter natural balance and full of flavor, natural price is not cheap.
Coffee has four flavors and one fragrance: aroma, bitterness, sourness, strong alcohol and aroma. Aroma is the life of coffee and best expresses the coffee production process and roasting technology.
Ingredients of Coffee:
The main ingredients in coffee are caffeine, tannin, fatty acids, protein, sugar, moisture and other minerals. Not all coffees have the same proportion of ingredients. It varies according to type, preparation, storage method and baking method.
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Organic washing processing of coffee beans in Xipi Waterfall, Uganda
The cultivation of coffee in Uganda is all small-scale family operation. The livelihood of 25% of the population is closely related to coffee production. About 500000 farms grow coffee, but mainly Robster. Robster accounts for 90% of coffee production, and the remaining 1 is Arabica coffee. Arabica and Live Buster are harvested from October to February of the following year. Ugandan coffee
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Introduction of varieties of African coffee beans, description of taste, taste and flavor, grinding scale
Introduction to the varieties of African coffee beans: description of taste, taste, flavor, grinding scale, Africa, Central and South America and Southeast Asia are all the main producers of coffee beans. There are many kinds of coffee beans. Generally speaking, the original coffee beans are mainly Arakabi and Robusta, and other kinds of coffee are their variants. Generally speaking, we take the origin as the area of coffee beans.
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