Flavor description of coffee and bean honey treatment taste grinding scale variety production area

Flavor description of coffee and bean honey treatment taste grinding scale variety production area

1. Skin/Pulp: the outermost layer of coffee beans 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. 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 are accustomed to calling the skin and pulp of coffee "Pulp", while the machine used to remove the pulp is called "desizing machine".

two。 Mucous membrane (Mucilage): under the skin and pulp, a thick layer of 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.

3. Parchment (Parchment): inside the mucous membrane, a thin film of cellulose surrounds the coffee beans. After drying, the film looks like parchment, hence the name.

4. SilverSkin/Chaff: there is a thinner film inside the parchment that wraps 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 for a single pod 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.

In the method of treatment, apart from being almost characteristic of Costa Rica, this kind of Mei treatment has also been answered by some respondents. As far as I'm concerned, all the treatments are to remove the fruit from the raw coffee beans, and to get rid of it, scraping hard is definitely not a good way, because the coffee beans are so small, right? so smart humans found it. After drying it, it did a good job. After washing and fermenting, the leavened fruit is also very good to separate, so there is a "treatment", that is, after the fruit is removed, it is dried to a certain moisture content for storage.

According to the lovely thing, at the same time, coffee beans that have been fermented (washing and sunlight are both a process of fermenting) will have a special flavor through proper roasting, and this flavor is treated differently by people in the country's producing areas. Therefore, people pay more attention to "processing".

All right, let's get back to business.

White honey ~ honey ~ black honey, that is, the real "flesh" of coffee fruit, how much is left on it to divide, so there are those who retain 20% of the flesh called white honey, 50% called red honey, 80% called black honey, but are they all this standard? It doesn't seem to be, there are also people 30, 60, 90. It's pretty much like this anyway.