Roasted coffee beans
Removing the peel. Use machine, human hands, or other means to remove the peel with most pulp.
Fermentation. Mucus and film outside the core can be removed by fermenting. Because the duration of fermentation will affect the flavor of coffee, so each manufacturer has its own fermentation time.
Drying. The drying method is mainly divided into natural sun drying and natural air drying. Too high water content is easy to cause mildew and insects. Excessive water content can also lead to a high acidity of coffee.
Roasting. coffee beans through roasting, can release its special aroma, each coffee bean contains its aroma, sour, sweet, bitter. How to incisive release is to see its baking heat, from the tasteless raw beans, to the cup with endless aroma, baking is a very important step to develop fragrance. During this period of about 10 to 20 minutes, the coffee beans go from raw beans, light roast, medium roast to deep roast.
Light roast. When the beans burst with the first light sound, the volume expands simultaneously, and the color changes to a delicious cinnamon color. Acidity dominates the flavor of light baked beans, and the texture and taste have not been fully developed. These degree of beans are generally used as canned coffee.
Medium roast. The coffee beans are given an elegant brown color. This baking method is also called the city roast. Medium roasting can preserve the original flavor of coffee beans and moderately release the aroma. Jamaica's Blue Mountains, Colombia, Brazil and other single coffee, choose this roasting method.
Deep roasting - the darker the color of the coffee beans, the sweeter the flavor, the oil has been caramelized, with endless aftertaste. It is most suitable for brewing strong Italian Espresso style coffee, so it is also known as Italian baking. Moderate roasting brings the beans to life, transforming them into an intriguing taste of sour, sweet and bitter.
Keywords:
Processing of coffee beans; Moderate roasting; three degree of roasting