Introduction to the method of flavor description and taste treatment of several seeds in coffee berries

Introduction to the method of flavor description and taste treatment of several seeds in coffee berries

After the coffee is picked, in order to prevent the berries from rotting, the sooner the better. Depending on the climate, coffee beans can be treated in two ways:

Tanning: an ancient method of coffee treatment, which is still widely used in many countries where water is scarce. It is to put the berries directly in the sun. In order not to let the coffee berries rot, they turn the berries during the day and cover them at night and on rainy days. Depending on the weather, the processing of a batch of coffee may last for several weeks until the water content of the coffee drops to 11%.

Washing method: this method first uses a pulper to remove the pulp of coffee berries, then uses water to screen the heavier coffee beans (light beans will float on the surface and heavy beans will sink to the bottom), and then use a rotating drum to separate them. After separation, the coffee beans will be transported to a large fermentor filled with water. Depending on the condition, climate and altitude of the coffee beans, it will take 12 to 48 hours to ferment in order to remove the slime smooth layer attached to the silver skin. When the fermentation is finished, the beans feel rough. Then the coffee beans pass through another water channel and are ready to dry.

Shelling: use a sheller to remove the endocarp of washed beans; remove the endocarp, mesocarp and exocarp of sun beans.

Polishing: remove the silver skin of coffee beans (this is an optional process). Polished beans are usually considered to be better than unpolished beans. In fact, the gap between the two is not big.

Coffee beans are classified and graded according to their weight and size, and defects are also reviewed according to the color of the beans. Coffee beans can be graded according to size, put them on a sieve and shake them back and forth, and beans smaller than the mesh will be screened out, and these beans will be screened again with a smaller sieve, so that after layers of selection, coffee beans can be graded. The mesh size is calculated in 1 stroke 64 inches. The size number of the bean is usually numbered 10-20, 10 if the diameter of the screen is 10 beat 64 inches, and 15 if the diameter of the screen is 15. 64.

Finally, defective beans are removed manually or mechanically. defective beans usually refer to beans with unacceptable color or size, fermented beans, worm-eaten beans, or shelled beans. The purpose of this process is to ensure the quality of coffee beans.

Therefore, the index finger and thumb of the collector are the best tools for collecting ripe berries. Scraping the fruit off a whole branch by hand or using an automated harvester can't tell ripe berries from green berries.

The ripe coffee berries look like cherries and are bright red with sweet flesh and contain a pair of seeds, namely coffee beans (Coffee Beans). Coffee varieties can be divided into small-grain, medium-grain and large-grain species, the former contains low caffeine content and strong flavor, while the latter two have high caffeine content but poor flavor. Coffee sold in the world is generally made of small and medium seeds in different proportions, usually 70% of medium seeds, mainly caffeine, and 30% of small seeds, mainly for their aroma. Each coffee variety generally has a few to a dozen variants. Coffee is more resistant to shade and cold, but not resistant to light, drought and disease. Coffee contains nine kinds of nutrients, such as caffeine, protein, crude fat, crude fiber and sucrose. As a beverage, coffee is not only mellow and delicious, slightly bitter and sweet, but also can excite nerves and dispel fatigue. In medicine, caffeine can be used as an anesthetic, stimulant, diuretic and cardiotonic, as well as to help digestion and promote metabolism. The pulp of coffee is rich in sugar and can be used to make sugar and alcohol. Coffee flowers contain essential oils, which can extract high-grade spices.