How To Picking Roast Coffee Beans You Don't Know

Picking Roast Coffee Beans You Don't Know


What we call coffee beans are actually seeds like cherry fruit. The coffee trees produce cherries starting color yellow, which then turns orange and turns bright red when ripe and ready for harvesting.

Coffee cherries grow along the branches of trees in clusters. Then there are the parenchyma, which is almost like honey to protect an adhesive layer of beans in the coffee cherry. Beans are the core material, a scroll of a protective case for green coffee beans covered, also known a film last espermoderma or silver skin.

South of Ecuador countries tend to harvest their coffee in April and May, while Ecuador Nordic countries tend to later in the year from September to harvest.

Cherries from the branch of a time or to withdraw from one of selective harvesting methods ensured only mature cherries are collected.

Coffee cherry processing


Once elected, they should be processed immediately. The coffee workers can choose between 45 and 90 pounds of cherries a day, but only 20% of the weight of the actual coffee beans.

Purification procedure


This is the easiest and cheapest option, wherein the harvested coffee cherries are placed to dry in the sun. The goal is to reduce the moisture content of the coffee cherries to 11%, the shells are brown and seeds vibrate in cherry.

Wet process


The wet method is different from the dry method in the same way the coffee cherry pulp is removed from the granules within 24 hours after harvesting of coffee. Enzymes that occur solve inherently tacky parenchyma beans that are dried by sunlight or mechanical dryers.

Dried coffee beans then go through another process called peel that removes all layers. The coffee beans are then transported on a conveyor belt and sorted in size and density. Countries Coffee Crop ship un-roasted coffee; This is referred to as raw coffee. About 7 million tons of green coffee shipped around the world every year.

Roasting coffee


The process of roasting coffee transforms the chemical and physical properties of green coffee beans and is where the taste of the coffee is served.

Raw coffee beans to prevent the combustion of the grains heats the rotating drum using large drums rotate at temperatures of about 288 ° C. The green coffee beans turn yellow at the beginning and as a flavoring aroma similar to popcorn described.

Pyrolysis is the name for the chemical reaction producing the taste and aroma of the coffee, as a result of heat and brown combination nature. Somewhere between 3-5 minutes later one seconds "Pop" is typical of totally crisp coffee.

The coffee uses an art form in itself, barbecues, sense of smell, image and sound, to determine when the coffee beans are roasted perfectly. Time is critical for the coffee-roasting, because it affects the taste and the resulting roast color. The darker roasted coffee beans are roasted more than lighter roast coffee.

A sharp turn, the coffee is packed in a protective atmosphere and exported worldwide.
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