Organization structure of cooked coffee beans-structure diagram of coffee bean roaster
Organization structure of cooked coffee beans-structure diagram of coffee bean roaster
There are more than 6000 species of coffee trees. There are four major coffee trees in the world. Only two of them are of real commercial value and are planted in large quantities. The quality of coffee beans produced by other coffee trees is also better than that of other coffee trees.
The sun treatment has a very high requirement on the climate, and if you encounter a rainy day in the sun, it will make the beans moist and moldy. When drying raw beans in the sun, the color is yellow, and the center will be brown after baking, rather than the white of washed beans. Sun beans have relatively better sweetness and mellow thickness, while less sour taste, but the quality is more unstable, there will be greater fluctuations. Due to the low cost of sun treatment, it is widely used not only in Ethiopia and Yemen, but also in Roboste coffee grown in Africa and Indonesia.
Sun treatment will first identify sunken beans in the sink, that is, ripe or half-ripe beans are spread in the drying farm for natural drying. The specific time depends on the local climatic conditions, which usually takes two to four weeks. When the moisture of the coffee bean is reduced to 12%, then use the sheller to grind off the hard pulp and silver skin.
In the early stage of baking, the raw beans begin to absorb heat, and the water inside gradually evaporates. At this time, the color gradually changed from green to yellow or light brown, and the silver film began to fall off, you can smell a faint smell of grass. The main function of this stage is to remove moisture, which accounts for about half of the baking time, because water is a good heat transfer conductor and helps to bake the internal material of coffee beans. Therefore, although the aim is to remove water, the baker will make good use of the temperature of the water and properly control it so that it will not evaporate too quickly; in general, it is best to control the water to reach the boiling point and turn into steam in 10 minutes. At this time, the internal material was fully cooked, and the water began to evaporate, rushing out of the outside of the coffee beans.
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