How is coffee processed for the most delicious taste? How coffee is processed

Harvesting is an important part of ensuring a good yield and improving product quality. If the coffee is overripe, some of the cherries will fall to the ground or be eaten by birds, resulting in waste. If it is not harvested, it will affect the quality of drinking.

The harvesting criteria vary depending on the variety: the harvest period of small-grain coffee is more concentrated, and the fruit can be harvested when it turns red, and it should be harvested as it ripens, and if it is completely red, the fruit is easy to fall off. Middle.

Large-grain coffees have a longer harvest period, and can be harvested in batches when more fruits are red or purple, which saves labor. Processing method: 1. Dry method.

The harvested fresh fruit is dried in the drying field, or dried in an electric oven, and then the peel and seed coat are removed with a huller, electric mill or stone mortar, and then the peel, seed coat and impurities are sieved to become commercial coffee beans. This method is relatively simple and convenient, but the sun drying method has a long drying time, and it is easy to mold in rainy days, which reduces the quality of beans and drinking quality. 2. Wet method.

Most coffee-producing regions process coffee in this way. After processing, the quality of coffee beans is better, but it takes a lot of labor, and the specific processing procedures are as follows:1

Peeling: Peeling with a peeling machine or manually. The use of manpower-driven peeling machines can process 400 500 kg of fresh fruit per day.

2.Peeling: Generally, there is a peeling device attached to the peeling machine, that is, the power is used to separate the beans from the peel.

3.Degumming: Put the peeled beans in a fermentation tank or water tank and soak them in water for fermentation, and change the water every 12 hours. 24 to 36 hours for small-grain coffee and 36-38 hours for medium-grain coffee; The fermentation time can be shorter when the temperature is high.

4.Washing and drying: Wash the soaked and fermented beans with clean water, wash the gum outside the peel thoroughly, and then dry or dry them.

Until the water content of the bean grain reaches 11 13. During processing, it should be noted that ripe fruits and unripe fruits should not be mixed together; Do not break the seed husk when peeling, otherwise the kernel will turn black during fermentation, which will reduce the quality of the product.

With good coffee beans, no grinding, boiled directly, nothing added, the taste is very good.

It's okay to brew it in tea, you can try it, it definitely has a different flavor.

Coffee is a drink made from roasted and ground coffee beans. As one of the world's three major beverages, it is the main drink popular in the world along with cocoa and tea. So how is coffee processed?

1. If you want to make coffee, you first need to buy the coffee beans that have been roasted, then grind the coffee beans into powder, then put a layer of filter paper on the coffee filter cup and put in the coffee powder, and then pour hot water.

2. Here you should collect the liquid that flows out of the coffee powder, and then mix it with milk in a ratio of 2:3, and you can also add a small amount of milk foam, so that a cup of latte is ready.

3. Or you can mix it with other ingredients such as cream, chocolate sauce, caramel and so on in a certain proportion according to the spike chain, so that you can make very common coffees such as mocha, caramel latte, and Americano.

That's all there is to know about how to process Brother Chai's coffee.

1. First of all, we need to buy the coffee beans that have been roasted, then grind the coffee beans into powder, then put a layer of filter paper on the coffee filter cup and put in the coffee powder, and then pour hot water.

2. Here we need to collect the liquid that flows out of the coffee powder or letters, and then mix it with milk in a ratio of 2:3, and at the same time add a small amount of milk foam, so that a cup of latte is ready.

3. Or we can also mix it with other ingredients such as cream, chocolate sauce, caramel and other ingredients in a certain proportion, so that we can make very common coffees such as mocha, caramel latte, and americano.

Summary. There are several processing methods: sun drying, washing, Sumatran wet stripping, honey treatment.

First, the sun drying method: there is called dry hair.

Sun drying: It takes 1-2 weeks for fresh coffee fruits to be dried in a sun field or on a drying rack, and the moisture is reduced to 10-12%.

Peeling: Hulling machine to remove the peel, seed coat.

Removal of impurities: Picking out impurities.

Grading: Electronic bean selection and grading.

Packaging: Advantages: simple process, low investment, convenient operation and does not rely on a large number of water sources, but more dependent on manual experience technology.

The method of primary processing of coffee.

There are several processing methods: sun drying, washing, Sumatran wet peeling, honey treatment, and sun drying method: there is a dry hair.

Sun drying: It takes 1-2 weeks for the fresh coffee fruit to be spread and dried in the sun field or on the drying rack, and the moisture is reduced to 10-12%. Peeling:

Huller peel removal, seed coat impurities: sorting and impurity classification: electronic bean selection and grading packaging:

Advantages: the process is simple and late, the investment is low, the operation is convenient and does not depend on a large number of water sources, but it depends more on manual experience and technology.

Second, the washing method: also known as the wet processing method, the main experience of fresh coffee fruit after harvesting: flotation:

Removal of branches, leaves, garbage, dried fruits, and diseased fruits on the surface of the pulp water-peeling-: Use the peeling machine to peel off the skin and pulp of the exuding limbs. Fermentation:

Fermentation is carried out in fermentation tanks for 12-36 hours to remove the pectin mucilage attached to the surface of the endocarp. It is divided into dry fermentation and wet fermentation. Wash beans:

Get shell beans with a clean surface and no feeling of sticking to your hands. Drying: Coffee beans in the sun field or off the ground drying rack, the dried bush orange should be stirred frequently to avoid secondary fermentation, and the moisture content of the sun is reduced to 11%-13% Tiangong is not beautiful, sweet treatment, indoor drying is a special process that is relatively high and common hunger residue.

Hulling: The process of removing the remaining endocarp with a huller before selling.

Summary. Kiss Hello Kiss For you to find the following information Oh Kiss 1 Kiss Hello Kiss The choice of treatment method will affect the content of each chemical component of the coffee bean before it enters the roaster, therefore, the treatment method will affect the precursor and its content that produce aromatic substances Oh Kiss 2In the sun treatment, the coffee beans are dried in their natural form, completely retaining the skin and pulp.

In the washing process, the peel and pulp of the coffee seeds are removed before drying. Honey treatment, which is a treatment between sun drying and washing, first removes the peel of the coffee cherry, but retains almost all the pulp, and carries out the drying process Oh kiss 3Processing methods have different effects on the flavor and aroma of coffee, as the sugars in the pulp left in the sun or honey process undergo a metabolic reaction that significantly alters the chemical composition of the green coffee beans.

These reactions create the sweetness and body of the coffee itself during the cupping process

Kiss hello kiss Hello kiss for you to find the following information, oh kiss 1 kiss hello kiss Cave demolition. The choice of processing affects the amount of each chemical component before the coffee beans enter the roaster, so the treatment will affect the precursors that produce the aromatic substances and their contentsIn the sun treatment, the coffee beans are dried in their natural form, completely retaining the skin and pulp.

In the washing process, the peel and pulp of the coffee seeds are removed before drying. Honey treatment, which is a treatment between sun drying and washing, first removes the peel of the coffee cherry, but retains almost all the pulp, and carries out the drying process Oh kiss 3Processing methods have different effects on the flavor and aroma of coffee, because the sugars in the pulp left in the sun or honey process will undergo a metabolic reaction, which will change the chemical composition of the green coffee beans.

These reactions create the sweetness and body of the coffee itself during the cupping process

Hello dear, the processing method of coffee affects the flavor for the following reasons: The traditional method of processing green beans is the sun drying method. The coffee beans processed using this method are called sun-dried bridge lupe beans.

The main reason for the rich flavor of the coffee beans is that during the drying process of the coffee cherries, the flesh will be sensitized and fermented, resulting in a certain sweet-like taste. Because the coffee beans have a strong ability to absorb flavor, they will absorb the flavor of these pulp fermentation into the coffee beans, thus enriching the flavor components of the coffee beans.

Here are the specific steps I take to make coffee, I hope it can help you, the following is an example of making a siphon pot:

1. The items we need are:

Electric grinder, alcohol (purity above 90%) and alcohol lamp, siphon pot, stirring bar, coffee beans, coffee cup, wet and dry towels, lighter.

2. Start making coffee (take 1 serving as an example).

First of all: fill the siphon pot with 150ml of water, dry the bottom of the cup with a dry towel and put it on the table;

Next: Light the alcohol lamp with the alcohol already filled with alcohol and place it directly below the bottom of the glass.

Then: Prepare 2 scoops of coffee beans and bring them into a grinder to grind into a powder.

3. When the water boils until the siphon pot is seated, pour in the coffee powder.

4. Use a stirring rod to start stirring one finger depth on the water.

The first time is to stir 1 time in a "cross shape", and then stir 2 times in a "360° clockwise" manner;

At an interval of 15 seconds, stir 2 times in a "360° clockwise" motion for the second time;

At an interval of 15 seconds, stir 2 times in a "360° clockwise" motion for the third time;

At intervals of 10-15 seconds, turn off the heat and stir 3-4 times.

5. At this time, the coffee liquid from the upper seat flows into the cup.

6. Finally, we pour the coffee liquid into a coffee cup (1 3 full), with milk balls, sugar and coffee spoon.

7. The deployment method is as follows:

Put the sugar into the cup and stir well with a coffee spoon, then slowly pour the milk ball (tear a small corner) along the wall of the cup.

For the following steps, please refer to .

Coffee is a culture, and if you are interested, you can learn to make different flavors of coffee, such as cappuccino and latte......, according to personal preferences