Introduction to the Flavor and Taste of Honduran Coffee Bean Variety area treatment Manor Grinding scale
Introduction to the Flavor and Taste of Honduran Coffee Bean Variety area treatment Manor Grinding scale
Honduras produces two kinds of coffee of very good quality, which are highly respected by coffee lovers. One is "Highland Coffee", which grows at an altitude of 1000 to 1500 meters, and the other is "selected Highland Coffee", which represents the highest level of Honduras, which grows at an altitude of 1500 to 2000 meters. Most of the Honduran coffee is exported to the United States and Germany.
The granules of coffee beans in Honduras are large in shape, uniform in size and glossy in color. In order to facilitate harvesting, farmers will prune the coffee trees to no more than 150 centimeters, because if they grow too high, they have to set up ladders to pick, which is not only time-consuming, but also may damage the trees by bending branches. As the ripening period of each fruit of coffee beans is different, in order to maintain the good quality of coffee beans, it is necessary to pick them manually, and then select the ripe fruits. For coffee fruits of the same branch, it often takes several weeks to pick them all.
The 45 seconds after the explosion is the most critical moment in the life of coffee beans. During this period, a series of physical and chemical changes will occur in these beans. They continue to dehydrate and swell, and their sugars turn into caramel and carbon dioxide at high temperatures, and their grayish-green bodies turn yellowish brown, full and shiny; and their substances eventually turn into caramel, flavor oils, quinic acid and caffeine. The flavor oil is a "fragrant family" with more than 800 members.
The composition and content of these aromatics vary greatly according to different producing areas, picking methods, peeling and peeling methods, baking temperature and baking time of raw beans. So far, no one knows exactly what happened to these beans in such a short period of 45 seconds.
"Uncle Dou" opened the floodgates before the beans burst for the second time and went into deep baking. A burning smell sprang up instantly, and the coffee beans, like a flood discharge, poured into the large plate at the front of the stove and cooled quickly, driven by the spiral arm.
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