Brief introduction of taste treatment method for description of species and flavor in structural diagram of coffee beans

Coffee bean structure diagram type flavor description taste processing method introduction

Another method is washing, that is, the harvested fruit is placed in a flowing tank, after removing the floating fruit, the skin and pulp are removed by a pulp remover. Then put it in the sink and remove the floating pulp. After that, move into the fermentation tank, soak for half a day to a day, and then dissolve the colloid on the surface of the fermented coffee beans. After washing with water, drying for several days, drying with a machine, and finally removing the endocarp with a huller, it becomes a raw coffee bean that can be used as a commodity.

Washable coffee beans have a better color and less impurities. Colombia, Mexico, Guatemala and other countries about 70% of the production of this method.

Sometimes in the fermentation process, if not handled properly, it may emit fermentation odor and its characteristic sour taste; but if handled properly, all kinds of beans can emit their unique coffee aroma.

Coffee was planted in large numbers by Arabs in the twelfth and third centuries, and the world's first coffee house was born in Damascus (1530) in the Middle East in the sixteenth century. Within a few short years, more than two hundred cities throughout the empire, from ancient Constantinople to the Caucasus, from the Persian Gulf to Budapest, had varying numbers of coffee shops, and the roads that connected them through the desert wilderness were filled with mobile coffee tents to serve the endless stream of merchants and armies. Coffee also spread to Europe in the same century, when coffee was brought to Western countries with the Turks in Austria