Introduction of differences in taste and flavor between sun-washed and semi-washed coffee
Introduction of differences in taste and flavor between sun-washed and semi-washed coffee
It is to take the red fruit to dry directly and then force peeling and shelling. In this way, beans are often defective and not very beautiful. The appearance of the common foreign body or stone bean appearance of sun-dried beans is more incomplete, the flavor of the beans treated by this method is more complex, with the flavor of the sun, the fruit flavor is very strong, and the consistency is better than that of washing, but the appearance of beans is not good.
Water content
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.
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Sun-washed and semi-washed coffee taste difference flavor different points introduction
Sun-dried and semi-washed coffee taste difference flavor is introduced by taking the red fruit directly dried and then forced peeling. This method of beans is often defective and not very beautiful. Sun-dried beans are common foreign bodies or stones. The appearance of beans is more incomplete. The beans treated by this method have a complex flavor, a taste of the sun, a fruity flavor, and a consistency better than that of water washing.
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A brief introduction to the producing area of Pacamara Coffee Bean by description of Taste and Flavor
Description of taste and flavor of Pacamara coffee beans A brief introduction to the production of coffee in El Salvador. In its heyday, it was once the fourth largest coffee producer in the world, but decades of civil war almost dragged down the coffee industry. fortunately, the war has stopped in recent years, and the coffee industry has come back to life. The only benefit of the civil war to the Salvadoran country is that the farmers left their fields desolate and failed to catch up with the country.
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