Knowledge of boutique coffee beans-steps for baking boutique coffee beans
Knowledge of boutique coffee beans-steps for baking boutique coffee beans
The color of raw beans treated by drying is yellow, and the water content of coffee beans is generally about 11%, 12%. The advantage is that sun beans have better sweetness and mellow thickness, and less sour taste, so many coffee fans like it very much. The disadvantage is that due to the use of artificial and natural treatment methods in the process, the sun-cured beans do not look good in appearance, do not look good, the quality is unstable, and there will be greater ups and downs.
Water washing is the most popular treatment method at present, and most boutique coffee beans will choose water washing method. Washing coffee refining process: harvest → storage tank (removal of impurities and immature beans) → pulp removal machine (removal of pulp and impurities) → fermentation tank (removal of mucous membrane attached to endocarp) → washing pool (selection of light and hard beans) → sun drying field (or dryer) → sheller (removal of endocarp) → grading (electronic bean selector or hand selection, sieve, etc.) → outlet.
Friends who love boutique coffee should be no stranger to this SCAA flavor wheel, but many say they don't understand it, so let's briefly talk about the structure and expression of flavor wheel today!
The flavor wheel is divided into the negative taste spectrum on the left and the normal taste spectrum on the right.
The content of this part is mainly about the classification and formation of coffee flavor and aroma.
Enzymatic fermentation: this is the flavor produced by fermentation during the treatment of raw beans (such as water washing, sun exposure, dense treatment), such as flower aroma, and fruit flavor.
Sugar browning sugar browning reaction: this part is the flavor produced by the caramelization reaction and Maillard reaction of coffee during roasting, such as nuts and chocolate.
Dry distilation dry distillation reaction: this part is the flavor produced by the dry distillation reaction in the coffee roasting process, such as currant, smoked flavor.
It is not very accurate to see that some people say that "the flavor wheel also represents the flavor produced by different degrees of roasting of coffee", but in fact there is a dry distillation reaction from the beginning of roasting.
- Prev
The cultivation of coffee beans in Latin America Starbucks Latin American coffee beans
The cultivation of Latin American coffee beans Starbucks Latin American coffee beans Peruvian coffee is not common internationally, and it is generally believed that its processing process is hasty, so the evaluation is not good, which is the result of previous state monopoly. In fact, Peruvian coffee has good growth conditions, and many of them are grown organically, so the quality of coffee beans has always been quite good. The famous producing area of Peruvian coffee is
- Next
Coffee cloth powder video-how much is a cup of blue mountain coffee
Coffee cloth powder video-how much is the Blue Mountain Coffee? how much is it per cup? the flat knife is more evenly ground than the cone knife. Although the cone knife is not uniform, its non-uniformity is generally stable within a standard. In other words, the powder seen only once may be slightly uneven, but the uneven degree of each grinding is still at the same level. In recent years, it is considered that the calorific value is low.
Related
- Detailed explanation of Jadeite planting Land in Panamanian Jadeite Manor introduction to the grading system of Jadeite competitive bidding, Red bid, Green bid and Rose Summer
- Story of Coffee planting in Brenka region of Costa Rica Stonehenge Manor anaerobic heavy honey treatment of flavor mouth
- What's on the barrel of Blue Mountain Coffee beans?
- Can American coffee also pull flowers? How to use hot American style to pull out a good-looking pattern?
- Can you make a cold extract with coffee beans? What is the right proportion for cold-extracted coffee formula?
- Indonesian PWN Gold Mandrine Coffee Origin Features Flavor How to Chong? Mandolin coffee is American.
- A brief introduction to the flavor characteristics of Brazilian yellow bourbon coffee beans
- What is the effect of different water quality on the flavor of cold-extracted coffee? What kind of water is best for brewing coffee?
- Why do you think of Rose Summer whenever you mention Panamanian coffee?
- Introduction to the characteristics of authentic blue mountain coffee bean producing areas? What is the CIB Coffee Authority in Jamaica?