Which varieties of coffee beans are treated with red wine to describe the taste?
Which varieties of coffee beans are treated with red wine to describe the taste?
The red wine treatment of coffee beans, also known as red wine treatment, is inspired by the brewing technology of red wine. At present, only eight estates in Colombia have successfully introduced coffee beans treated with this method to the market. According to the data of these eight estates, we can roughly divide the types of red wine treatment into: acetic acid fermentation (Aerobic aerobic fermentation), lactic acid fermentation (Anaerobuic anaerobic fermentation), mixed fermentation (Mix Fermentation=Aerobic+Anaerobuic).
The selected coffee cherries are placed in a specific container by the farmer's uncle (the beans used in the Australian barista Sasa competition are placed in a metal container). But in any case, the container should have a device similar to a red wine fermentation suppository or a single exhaust valve. In this way, carbon dioxide can be spilled through the device to control the concentration of air in the container. At this time, the coffee cherries in the container are fermented with acetic acid, and the beans are relatively bright, clean and citric acid.
Water washing is the most popular treatment method at present, and most boutique coffee beans will choose water washing method. Washing coffee refining process: harvest → storage tank (removal of impurities and immature beans) → pulp removal machine (removal of pulp and impurities) → fermentation tank (removal of mucous membrane attached to endocarp) → washing pool (selection of light and hard beans) → sun drying field (or dryer) → sheller (removal of endocarp) → grading (electronic bean selector or hand selection, sieve, etc.) → outlet.
Semi-washing, also known as "honey treatment", is a compromise between drying and washing, eliminating the need to ferment coffee fruits. Harvest → storage tank (remove impurities and immature beans) → pulp removal machine (remove pulp and impurities) → washing pool (select light and hard beans) → sun field (or dryer) → sheller (removal of endocarp) → classification (electronic bean selector or hand selection, sieve, etc.) → outlet.
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Flavor description of Honduran coffee beans the characteristics of regional varieties by taste treatment
The flavor of Honduran coffee beans describes the characteristics of taste treatment. Honduran coffee is introduced from El Salvador. Coffee production was lukewarm at first until the frost in Brazil in 1975. At that time, Brazil was hard hit and coffee production plummeted, while Honduras took the opportunity to take advantage of the surge in coffee production from 500000 bags to 1.8 million bags and was ransacked. Since then,
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2017 coffee bean purchase price coffee fresh fruit price
In 2017, the purchase price of coffee beans, the fresh fruit price of coffee, the demand of domestic consumers for coffee is increasing. In recent years, the major coffee giants in the world have seized the Chinese market, and domestic coffee enterprises have also begun to build local coffee brands and carry out deep processing. Produce instant powder, coffee beverage, freshly ground coffee and other coffee products. Domestic coffee production is far from enough for the domestic market with huge consumption space in the future.
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