Why are some coffee powders extracted quickly and some slowly?
Why are some coffee powders extracted quickly and some slowly?
1. The speed at which water passes through coffee powder
two。 The temperature of water
3. What is the thickness and state of the powder?
4. Depth of baking degree
5. The length of baking time
Sour fruit: aroma and taste of fruit and flowers, refreshing taste in sweeter coffee beans, but obvious fermented sour smell in less sweet coffee beans, and they dissolve most quickly.
Dry distillation compounds: the so-called dry distillation compounds are those charred caramel and re-baked Rimena reaction post-reaction compounds become very obvious. In the less sweet coffee beans, they have cloves, tobacco, peat and heavy bitter, scorched taste, etc., in the sweeter coffee beans, there is bitter sweet honey, these compounds dissolve quite slowly, however, these compounds can be tasted even in very low concentrations, so in order to avoid these flavors, the extraction rate must be controlled within a certain range.
Mena reaction compounds: flavors and aromas of roasted grains, wood, nuts and tannins, sharp bitterness in less sweet coffee beans, while warm, round, malt aromas in sweeter coffee beans, they dissolve more slowly than fruit acids, but even the most underextracted coffee dissolves completely.
Insufficient extraction: whether the fruit acid smells rotten and fermented, while the Mena reaction compound has a sharp and obvious bitter taste.
Proper extraction: refreshing fruit acid, Mena reaction compound round and warm taste
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The process of processing and fermentation of Ethiopian coffee by washing
Ethiopian coffee washing is used to process fermented coffee. Coffee is either dried naturally on the patio, or dried by machine, or both. The treatment is to spread the coffee cherries widely on the exposure field for two weeks and sweep them with a rake several times a day so that the coffee beans can be dried more evenly. When dried, the coffee beans will be separated from the skin and dried by a sheller.
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Coffee washing method step taste and flavor description grinding scale method manor characteristics
Description of taste and flavor of coffee washing method the advantage of water washing treatment is that it goes through many steps of screening and cleaning, so the appearance and taste of coffee beans will be cleaner and uniform. And the washing method removes the pulp at the beginning, so you don't have to worry about mildew like the sun method later. Ehs coffee training class is the most important today.
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