How to peel and grind coffee beans and how to make coffee with coffee beans

How to peel and grind coffee beans and how to make coffee with coffee beans

This method is the oldest way to get seeds, and it is easier than washing. Wash the fruit and pick it when it turns red, ignore the sun rule, continue to make the fruit purple and black, and finally fall off on its own, then spread the fruit in the sun for a few weeks, and then remove the seeds naturally after the pulp is dry, and then remove the stiff pulp by machine or manual grinding. The focus of late harvest is to let the seeds fully absorb the aroma and sweetness of the pulp, and then after exposure, the flavor is more complex than water-washed beans, and the consistency is also good. Yemenmoka, Harald, Ethiopia, and some Brazilian manor beans all fall into this category.

Semi-washing method

The first step is the same as washing. The fruit is picked when it turns red, but it is not thrown into the fermentation tank. Instead, the peel is removed by a machine, the berries are spread on the ground, dried and moistened, and the dried flesh is ground with a special machine to remove the seeds. Most of Mantenin in Indonesia adopts semi-washing method. Brazil has also begun to use semi-washing in recent years, which is the only one in the world that has both sun exposure. The country of production of these three treatments: water washing and semi-washing.

Light baking-when the beans make the first light sound, the volume expands at the same time, and the color changes to a delicious cinnamon color. Acidity dominates the flavor of shallow roasted beans, texture and taste have not been brought into full play, generally used as canned coffee.

Medium roasted-coffee beans show an elegant brown color. This method of baking is also called City.

Roast . Medium roasting can not only preserve the original flavor of coffee beans, but also moderately release aroma, so the blue mountains of Jamaica, Colombia, Brazil and other individual coffee, more choose this roasting method. At 20 minutes, the grease begins to surface.

On the surface, the beans are burned to an oily dark brown, called full-city

Roast, when the sour, sweet and bitter taste of coffee reach the most perfect balance point, the character of coffee beans is also clearly depicted.

Deep roasting-the darker the color of the coffee beans, the sweeter the flavor, when the oil has turned into caramel, bitter back to sweet, endless aftertaste, the most suitable for brewing strong Italian Espresso, so it is also called Italian baking

Baking method. Moderate roasting gives life to the coffee beans and turns them into intriguing sweetness and bitterness. People who are sensitive to caffeine might as well choose deep-roasted beans, because caffeine will slowly escape in the process of deep roasting, so

The deeper the roasted beans, the lower the caffeine content. The caffeine content in a cup of Espresso is only half that of other medium-roasted coffee, and the capacity of Espresso coffee is generally less.