The differences and processes of primary ways of sun exposure, water washing and honey
The differences and processes of primary ways of sun exposure, water washing and honey
Silver film: the inner pericarp goes further, and there is a thinner film that wraps the seeds. This film is called silver film because it has a slightly silver luster. This silver film will be removed during baking. If you have ever noticed coffee beans falling on the ground, the silver film is usually more or less not separated from the coffee beans during the baking process.
coffee beans: you will find that basically every coffee fruit contains two coffee beans (round beans are different because they have only one in the coffee fruit and are round beans. Usually only about 5% of all coffee produces round beans. When we receive it, it will be dried and peeled to prepare for baking.
Natural sun treatment: retain all substances
Brazilian half-sun: natural removal of pectin
Complete washing: the peel, pulp and mucous membrane are removed by washing and fermentation.
Natural washing: the method of using high-pressure washing machine to treat coffee beans
Honey treatment: remove the peel and pulp and retain some or all of the mucous membrane (honey)
Semi-washing: contains the characteristics of both washing and drying
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Coffee flower is not suitable to use what kind of milk as material video
One is Free Pour, which pours foamed milk into espresso and pulls out the pattern. The other is Etching, which, after making the latte, uses accessories such as chocolate sauce and toothpicks to carve directly on the foam on the surface of the latte. Espresso will also affect success or failure, but this article is mainly
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What is the principle and principle of excessive coffee extraction?
The flow rate and state of espresso are not determined entirely by the force of pressing powder. A series of reactions inside the handle show that in order to make the flow rate and extraction stable, it is necessary to ensure that the space of coffee powder expansion is reduced, and the gap after expansion is uniform, so that water can steadily and evenly pass through coffee powder to achieve uniform extraction and control extraction.
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