The Origin and characteristics of Manning Coffee Wet planing Flavor description Taste treatment producing area
The Origin and characteristics of Manning Coffee Wet planing Flavor description Taste treatment producing area
Sunda Hejo processing plant a total of 29 beans, of which only two coffee is the traditional wet planing method, a large part of the treatment of these 29 beans is Costa Rican processing technology. For varieties planted in cooperatives, all kinds of advanced treatment methods are adopted: finer control of each link of whole water washing, comparative experiment of dry fermentation and wet fermentation, strict control of fermentation time, drying time in drying shed and honey treatment.
Although Typica Gulali has been introduced and planted for only 3-5 years and has not yet been officially mass-produced, after testing the three treatments of this coffee (full wash,semi wash,honey process), we get a surprisingly consistent flavor: ginger, jasmine, honey and toffee. These flavors are the flavor properties of Rosa coffee a few years ago, and this local original Typica is indeed genetically linked to Rosa, which itself was introduced from Ethiopia.
Test the other coffee in the cup is Yellow Caturra, the colder this coffee is, the more pleasant it will be. At the beginning of the first impression is milk, a strong sense of sweetness, with lemon, citrus sour, temperature drop, strong tea plum and flower aroma.
Wet planing is no less important to the global coffee industry than honey treatment. The "manning" that coffee people must drink is treated in this way, and it can even be said that the vast majority of Arabica coffee in Sumatra and Sulawesi in Indonesia are wet planed. Indonesia is the fourth largest coffee producer in the world, according to statistics from the international coffee organization ICO in 2014. A treatment that contributes so much to global coffee production must be worth studying and analyzing that when we eat peaches in our lives, we eat its flesh; we enjoy coffee, but we grind and drink its seeds after roasting and soaking water. as for the other peels and flesh are all abandoned. Coupled with the fact that coffee seeds look like beans, people naturally call them coffee beans. In the later description, in order to be simple and easy to understand, we still use the title of coffee beans, but we need to know that coffee beans are not beans.
Interestingly, pollution is not a bad thing, depending on the strain. Dr. Martha Donniva of the Brazilian Institute of Food Science and Technology has tried to use different strains of touching coffee beans to produce different flavors, including decay, fuel consumption, mildew, wood, iodine, caramel, chocolate and floral aromas. Scholars believe that the wood flavor, immortal grass flavor, earth flavor, vanilla flavor and spice flavor of Sumatran coffee should be created by mold.
The director of the baking plant often reflects to the academic circles that some coffee beans with touching mold have a better flavor after being cleaned, but some are difficult to import and are related to bacteria. It may be possible to suppress bad mold and implant good mold, just as winology calls "controlling savage yeasts" and "cultivating elegant yeasts". But which molds help to enhance the flavor of coffee? Which are bad bacteria? Need to be further studied
- Prev
Introduction to the flavor description of the video failure manual of Melaleuca coffee machine
Melaleuca coffee machine descaling cleaning video failure instructions flavor description one. Press the double cup button and the switch button for more than two seconds at the same time. At this point, the descaling icon flashes and the water tray icon lights up. two。 Empty the water tray, then reinsert it, and the water tank icon lights up. three。 Open the lid of the tank and pull the tank up until it is removed from the machine. four。 Detergent powder
- Next
What is the name of the peel on the outside of the coffee fruit? efficacy and function
What is the outer skin of the coffee fruit called? efficacy and function the coffee fruit is covered with a hard outer skin (cut skin), an inner layer of gelatinous pulp (pulp), an inner layer of endocarp (parchament), and a skin tightly wrapped around the seeds called silver skin, and the inside is wrapped in green seeds, that is, coffee beans. Seeds are usually in groups of two
Related
- What brand of black coffee is the most authentic and delicious? what are the characteristics of the flavor of the authentic Rose Summer Black Coffee?
- Introduction to the principle and characteristics of the correct use of mocha pot A detailed course of mocha pot brewing coffee is described in five steps.
- Which is better, decaf or regular coffee? how is decaf made?
- How much is a bag of four cat coffee?
- How about four Cat Coffee or Nestle Coffee? why is it a cheap scam?
- Which is better, Yunnan four Cats Coffee or Nestle Coffee? How about cat coffee? is it a fake scam? why is it so cheap?
- How about Cat Coffee? what grade is a hoax? which instant coffee tastes better, four Cat Coffee, Nestle Coffee or G7 coffee?
- Process flow chart of coffee making-Starbucks coffee making process what coffee tastes good at Starbucks
- The top ten best coffee beans in the world Rose summer coffee or Tanzanian coffee tastes good
- Yunnan four cat coffee is good to drink?_four cat coffee is a big brand? four cat blue mountain coffee is fake?