Distinction between water washing and semi-washing beans-steps of semi-washing coffee beans
Distinction between water washing and semi-washing beans-steps of semi-washing coffee beans
Bean selection: first put the coffee fruit into the big water tank, move the red fruit and semi-green and semi-red fruit into the pulp sieving machine to remove the pulp and impurities.
Remove pectin: take out the coffee beans, do not need to take the sun, let alone pour into the sink to ferment, but directly into the next pectin scraper, only a small amount of water can scrape away the sticky pectin chips mechanically.
Sun exposure: then take out the raw beans with a smooth surface and expose them outdoors until the water content is reduced to 12%.
Fermentation: the adhesion of the mucous membrane is very strong and is not easy to remove. It must be placed in the tank for about 18-36 hours to ferment and decompose the mucous membrane. There are two methods of fermentation, namely wet fermentation and dry fermentation. As the name implies, the former adds water and the latter does not add water. In the process of fermentation, the seed and internal pulp will produce special changes, which is a step that most affects the flavor of coffee in water washing. Some farms add hot water or enzymes to speed up fermentation, which has a negative impact on quality and is not popular with selected coffee lovers. Sigri, a famous coffee farm in Papua New Guinea, prides itself on its unique washing method. Their fermentation period lasts for 3 days and is washed with clean water every 24 hours, so they can produce delicious Sigri Coffee.
Drying: after washing, at this time, the coffee beans are still wrapped in the pericarp, the moisture content is up to 50%, must be dried, the moisture content is reduced to 12%, otherwise it will continue to ferment, mildew and rot. The better treatment is to use sunlight to dry, although it takes 1 to 3 weeks, but the flavor is very good and very popular. In addition, some places use to stimulate drying, greatly shorten the processing time, so that the flavor is not as good as sun-dried coffee. The Sigri Farm mentioned above uses the hot equatorial sun to dry coffee beans. No wonder its Sigri Coffee has won quite a lot of praise in the selected coffee market.
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The structure name of each part of coffee bean
The structure name of each part of the coffee bean the coffee fruit is wrapped with a hard outer skin (cut skin) on the outside, a gelatinous pulp (pulp) on the inside, an endocarp (parchament) on the inside, and a silver skin tightly wrapped on the seed, and the green seed is wrapped on the inside, that is, the coffee bean. Seeds usually exist in pairs, each showing
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Description of taste and flavor of sun-washed and semi-washed Mantenin coffee beans grinding scale
The taste and flavor of sun-washed and semi-washed Mantenin coffee beans describe the grinding scale process and Sumatran characteristics. I describe these treatments in such detail because it is not clear how the soil and atmosphere and the unusual treatment techniques and the three-stage drying each affect the formation of the characteristics of Lindong and Manning coffee. Only one thing is certain. These.
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