Difference in taste between washed and dried coffee beans-honey-treated coffee beans are washed in the sun

Difference in taste between washed and dried coffee beans-honey-treated coffee beans are washed in the sun

Coffee beans refined by natural drying high-quality coffee produced in Brazil is rarely uneven in size and is quite suitable for baking because the natural drying method removes moisture from the center of the beans, so that mild sour and less astringent beans can be baked. The most difficult part of baking is the control of sour taste and astringent taste. Generally speaking, because the drying period is short, the sour taste is strong in the astringent taste.

There are many ways to ease the sour and astringent taste, leave the beans still for a period of time, or take longer to bake new beans than baking naturally dried beans (1-2% of the time).

In this way, water-washed coffee seems to be more difficult to bake, but roasting natural drying mocha, Mantenin, will find that they also have other difficulties. Beans refined by natural drying will have uneven size and uneven drying, so the difficulty is to avoid overbaking, which depends on the skill of the baker.

Generally speaking, if the frying time is short, the color of the coffee beans will be light brown and sour; if the fried tones are dark, the bitterness will be enhanced and the color will be dark brown. Therefore, the baking of coffee beans is divided into several different degrees: 1, very shallow fried company; 2, shallow fried company; 3, shallow fried accompany; 4, shallow fried accompany; 5, medium fried accompany; 6, medium and deep fried accompany; 7, deep fried accompany; 8, very deep fried accompany.

Since a single coffee bean lacks the complex flavor necessary to make a delicious cup of coffee, the coffee beans sold on the market are mixed and packaged with three or seven different types of coffee beans. In general, those who have high attainments in coffee (that is, baristas) will artistically mix each kind of coffee beans according to their characteristics to create a flavor that is generally popular.

There are about 40 species of coffee plants, but the only coffee beans with real commercial value are "Arabica", "Robusta" and "Liberica (Liberia)". Arabica is currently the largest major variety of coffee beans, accounting for about 80% of the output, and its aroma and quality are excellent; Robusta is mostly used to make instant coffee because of its poor quality; Liberica is rarely mentioned because of its quality and low yield.