Grinding scale of coffee beans treated with water washing and sun honey introduction to the taste of the manor

Grinding scale of coffee beans treated with water washing and sun honey introduction to the taste of the manor

Pectin: the pectin of a coffee fruit flowing inside the pericarp. The gelatinous substance surrounds the two seeds. Because it is rich in gum and sugar, it is sometimes called honey. Pectin can be found in most fruits and is not unique to coffee fruits. )

Endocarp: after pectin, there is a layer of cell membrane to protect two coffee beans. Endocarp in the sun, the appearance and texture are similar to Kraft paper, also known as "Kraft paper".

Silver film: the inner pericarp goes further, and there is a thinner film that wraps the seeds. This film is called silver film because it has a slightly silver luster. This silver film will be removed during baking. If you have ever noticed coffee beans falling on the ground, the silver film is usually more or less not separated from the coffee beans during the baking process.

 coffee beans: you will find that basically every coffee fruit contains two coffee beans (round beans are different because they have only one in the coffee fruit and are round beans. Usually only about 5% of all coffee produces round beans. When we receive it, it will be dried and peeled to prepare for baking.

The adhesion of the mucous membrane is very strong and is not easy to remove. It must be placed in the slot for about 18-36 hours to make it alcohol and decompose the mucous membrane. There are two methods of fermentation, namely wet hair alcohol and dry hair alcohol, as the name implies, the former adds water, the latter does not add water. In the process of producing alcohol, the seed and internal pulp will produce special changes, which is one of the steps that most affect the flavor of coffee.

Farms that use the washing method must build washing ponds and be able to introduce an endless supply of running water. During the treatment, the mellow beans are put into the pool and passed back and forth, using the friction of the beans and the power of running water to wash the coffee beans until smooth and clean.

First of all, the individual likes the sun very much, the fruit acidity highlights the sweet feeling is strong, the aroma is active, occasionally has some fermented fragrance, similar to the wine aroma.

In general, the water content of the sun is low, the surface is hard, and the expansion rate does not change much, so it is still easy to master.

The baking degree is very suitable after an explosion.

Too much firepower will cause uneven surface, and too small will cause the surface to be too dark.

The individual will begin to observe after the explosion, and the surface begins to feel glossy and cool.

But the sun will keep a lot of silver skin, which can be rubbed when it is cooled and let the ancient wind blow away.