An introduction to the internal results of the fruit division and planing diagram of coffee beans
An introduction to the internal results of the fruit division and planing diagram of coffee beans
Coffee beans basically grow opposite to each other. So one side of the coffee bean will be flat. This kind of coffee bean with one side, we call it "flat bean".
Some coffee fruits grow only one seed (5%-20% of the total), which is due to fertilization or environmental factors, resulting in a serious deterioration of the seed growth on one side, which looks round (in this case, the seeds on the other side will not be produced), this round coffee bean, we call it "round bean".
At the beginning of the 20th century, overseas Chinese brought coffee back from Malaysia to grow in Hainan Province. Later, tropical and subtropical provinces in the south began to grow plant coffee one after another. Although it has been cultivated for a short time, coffee from Hainan and Yunnan provinces in China has excellent quality and unique charm, and enjoys a high reputation in the world. Some foreign businessmen buy it at a low price and then process it and sell it to the international market. It has become an expensive world-class drink.
Many people have a deep misunderstanding about caffeine. In fact, caffeine has many benefits, such as preventing cancer, improving attention, and has a very good effect on cardiovascular and cerebrovascular diseases. As long as it is not drunk several cups at a time, it will not be harmful to the body.
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The flavor of Honduran coffee beans describes how to adjust the thickness and taste characteristics.
The flavor of Honduran coffee beans describes how to adjust the thickness and taste characteristics of Honduran coffee has a rich and mellow taste, taste is not astringent but not sour, mellow and aroma are very high, quite individual. Honduran coffee can lead to multiple levels of flavor depending on the degree of roasting. Moderate baking can maximize the sweetness of beans, while deep baking increases bitterness, but
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Manual picking of coffee beans to deal with the processing process
Manual picking of coffee beans: the fresh coffee fruit after cleaning is put into a peeling machine to remove the peel and ferment: because, the peeled coffee beans are also covered with a layer of mucous membrane (also known as pectin) that cannot be dissolved in water, and the coffee beans are piled up for the fermentation process, which quickly decomposes the mucous membrane and makes it easy to be washed off by water. But
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