Make Italian coffee beans to beat grandma's density-instant coffee bean density

Make Italian coffee beans to beat grandma's density-instant coffee bean density

Coffee is usually harvested once a year. The harvest time depends on the geographical location, but usually the northern hemisphere harvests from September to March, while the southern hemisphere harvests from April to May. Coffee is usually picked by hand and can be picked off all the berries from the branches at once or selectively. The latter method is expensive and only suitable for picking Arabica coffee beans.

First, move the red fruit and the semi-green and semi-red fruit into the large or medium-sized pulp sieving machine. It is cleverly designed to mechanically press the fruit into one side of the sieve hole, just the size to let the pod through, and sift out the flesh outside the pod-using the unripe fruit to be harder. The pod is not easy to squeeze out, but the mature fruit is soft, and the pod is easily squeezed out to ward off the unripe beans and sift out the pods with the best sweetness. generally, the pushing force is set to allow 3% red pods to be squeezed into the sieve hole to ensure that all hard green fruits are removed.

Whether the sticky pectin on the pod is removed or not determines whether to stop fermentation and take out the clean pod. Once it lasts more than 36 minutes, it may ferment too much, produce too much fatty acid and butyric acid and give off a bad smell, and the beans mixed with too much acid will make the coffee too sour.