The picked coffee beans still need to go through those processes.

The picked coffee beans still need to go through those processes.

Now that everything is mature, there is no need to wait. Cooling is a terrible thing, and the continuous production and accumulation of glycyrrhizic acid in cooling is enough to destroy carefully brewed coffee.

● must remember to preheat the cup before pouring in the coffee

One is very hot, the other is very cold, the cup is scalded and the other is easy to do, but the coffee has changed, but it is difficult to recover. You know, the brewing process can be the same, but it is difficult to use the original bean.

In fact, I often do this.

Buy a hand-ground coffee grinder with a bowl on top and a cupboard on the bottom to grind the coffee beans.

Then buy a mocha coffee pot and cook it slowly over the smallest heat as instructed.

Finally, pour it out and add plant fat powder and sugar (depending on your personal preference). It's definitely more comfortable than those instant coffees.

The method is relatively simple. First of all, spread the freshly harvested fruit on the sun field for a week or two until the fruit crackles and dries naturally. After that, the dried pulp, endocarp and silver peel are removed by a sheller.

Coffee beans refined in this way are slightly sour and slightly bitter. Almost all coffee beans produced in Brazil, Ethiopia, Yemen and other places are obtained in this way. The disadvantage of this method is that it is easily affected by the weather and is easy to be mixed with defective beans and other impurities. Therefore, it must be carefully screened.

Washing type