Description of acidity and flavor of Sumatra coffee beans A brief introduction to the grinding scale of taste treatment

Description of acidity and flavor of Sumatra coffee beans A brief introduction to the grinding scale of taste treatment

Because coffee beans have four layers of protection-pericarp, pectin, seed shell, silver skin. In the washing method, only the first two layers were removed, and the seed shell and silver coat were preserved and dried in the sun. On the other hand, the wet planing method cuts off the third and fourth layers of protection, that is, the falling body is sunbathed, which is why the raw Sumatran beans are turquoise. Although the wet planing method shortens the drying time, the probability of being unmanned by molds, fungi and yeasts is also greatly increased.

1. Shallow baking (Light)

The most mild fried culture, no fragrance and concentration to speak of, the beans are not yet ripe, with the green taste of raw beans, not suitable for grinding and drinking. It's usually used as an experiment.

2. Deep shallow baking (Cinnamon)

Also known as cinnamon baking, for the general popular degree of frying, leaving a strong sour taste. The color of beans is quite similar to that of cinnamon, so it is also called cinnamon baking and its sour taste is aggravated. It is favored by people in the western United States.

3. Shallow medium baking (Media)

Sumatran tigers have always been the iconic pattern on Sumatran coffee packages. as the smallest tiger of its kind, they have the darkest fur of all tigers, with prominent black stripes and small intervals between stripes. and it's often arranged in pairs, and there are stripes on the front legs. However, there are only about 400-500 Sumatran tigers left in the wild, mainly in five national parks on the island of Indonesia. The endangered Sumatran tiger also sets off the value of Sumatran coffee from the side.

Gold manning is very familiar to many of our friends. But the naming of Golden Manning may not be what many friends think.

First of all, golden manning does not refer to the color of golden yellow, but to large-size coffee beans, that is, coffee beans with more than 19 mesh, which is called golden manning. But as many suppliers find that there is no direct relationship between large size and taste, fewer and fewer people order gold manning.

As for why Manning's old beans are golden, it is because Medan, the coffee transfer station, is very wet (more than 80% of the tide). If you have stored coffee for more than 6 months, the reason why the coffee will return to moisture.

Holding a large cup of Sumatran coffee, a wonderful warmth and mellow smooth feeling arises spontaneously. To me, this feeling is different from any other coffee. After drinking this wonderful brew of coffee for the first time, I feel comfortable and refreshing. In this wonderful experience, I slowly relaxed, completely immersed in this moment, my thoughts drifted far away, and then a drop of coffee unwittingly spilled on my shirt. It's worth it. It's my favorite coffee!

The friction force of coffee beans in the process of shell planing, when the bean body is heated to 30 ℃-60 ℃, is also beneficial to germination and mold growth. And the semi-hard and semi-soft wet raw beans are easily crushed by mechanical force when removing the seed shell, and the beans are easy to crack like a sheep's hoof, which is why there is a high ratio of sheep's hoof beans in Sumatra. However, it is still inconclusive whether the bauhinia bean is good or bad.