Taste characteristics of sun-cured coffee beans introduction to the origin of grinding scale varieties
Taste characteristics of sun-cured coffee beans introduction to the origin of grinding scale varieties
The water content of washed coffee is 12% 13%, while that of dry coffee is 11% 12%. General coffee beans show different colors due to their different water content, with higher water content being green or cyan, and less brown or near white. Therefore, the washed coffee beans show a darker green.
How to tell whether coffee beans are insolated or washed?
Is the silver skin in good condition?
In the process of processing, the washing method usually removes the silver skin from the coffee beans, showing a special luster, but the law of drying and refinement only takes off the coffee shell, and the silver skin is still intact.
How to tell whether coffee beans are insolated or washed?
Baking degree
Different processing methods use different degrees of baking, the effect is also different. In general, if the water-washed coffee beans have not been deeply roasted, the residual silver skin of the central line still exists. Although the silver skins of dry coffee beans are intact during processing, they are all gone after baking. The deeper the roasting, the darker the coffee beans will be.
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How many scales do you grind? -Italian coffee beans grind scale
How much of each item is ground-Italian coffee beans The impact of the environment: The air circulation and humidity of the extraction environment will have an impact on the extraction. The effect of humidity is more obvious. When the humidity is relatively high, the coffee powder ground out of the moisture speed is very fast, just ground out of the coffee powder has reacted with the air with higher humidity to become messy and impure, more easily extracted.
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How long is the validity period of roasted coffee beans?-Deep roasting of coffee beans
How long is the validity period of roasted coffee beans-deep roasting period: freshly roasted coffee beans (after thoroughly cooling) should be stored in a bag with an one-way exhaust valve as soon as possible. Although this is the freshest, but the texture is not stable, for example, there will be a large amount of carbon dioxide escape, so we need to wait patiently for the coffee beans to enter a stable state. this
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