“gums” search results (533)
Coffee bean varieties: the historical cause and classification of cocoa bean varieties are explained in detail.
Morphological characteristics of the trunk: up to 12 meters high, trees, wide branches, branchlets brown pubescent. The trunk is solid and the cacao trunk has a luxuriant crown. Leaves: alternate, elliptic, leathery, 20-30 cm long, slightly stellate hairy on veins. Flowers: old cauline flowers, blooming directly on the trunk or main branch, about 1.8 cm in diameter; Calyx pink, smelly. 5 deep cracks; petals 5, lower sunken helmets
2015-12-28 Coffee beans varieties cocoa beans species history reasons classification details explanation
Is white coffee white coffee? Coffee common sense
White coffee does not mean that the color of coffee is white, but refers to the adoption of high-quality and precious coffee beans, removing a large amount of caffeine after low-temperature (moderate to mild) roasting and special processing, removing the bitter and sour taste produced by high-temperature carbon roasting, minimizing the bitterness and caffeine content of coffee, without adding any additives to enhance the flavor, glycol aroma does not hurt the intestines and stomach, and keep the original coffee.
2015-03-12 White coffee white common sense.
Coffee washing process
After the harvest of coffee beans must immediately enter the treatment system, otherwise it will begin to ferment, so that coffee beans have a bad smell.
2014-06-20 Coffee knowledge coffee bean treatment washing process
The difference between the specification of coffee beans and grade washing / non-washing
a. Washing type / non-washing type: in the sink, after rubbing with water and utensils, the pulp and gum are removed and dried, which is called washed coffee beans with uniform quality. Non-washing type: after the sun is naturally dried, the pulp and peel is removed by a sheller, and its quality is unstable. b. The fruit of flat bean / round bean coffee is made up of two oval seeds opposite each other. The connected side
2015-09-23 Coffee beans specifications grades washing distinction in water trough water flow utensils
Tanzania Kilimanjaro Coffee Flavor Manor with uniform size Coffee beans
Kilimanjaro coffee is a uniform size of large coffee beans, the color is gray-green, compared with a strong sour and sweet flavor, excellent flavor. Moderate baking will give off sweetness and light sour taste, deep baking will produce soft bitterness, suitable for mixing raw beans: raw beans are unbaked beans, which contain 11.5% fat, 11.5% moisture and crude fiber 2.
2016-07-26 Size uniform large grains coffee beans Tanzania Kili Mazar Luo coffee coffee
Arusha Coffee Manor Sumatra Island Lindong Tanzania
After the coffee is harvested, the peel, pulp, racing peel and silver skin should be removed before shipping. There are two kinds of methods: drying (also known as natural or non-washing) and washing. Dry type: 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 sheller will be wiped out.
2016-05-22 Arusha coffee manor Sumatra Lindong Tanzania harvest fruit
How to identify defective coffee beans and how to choose coffee beans that suit your taste
Damage to the refining process, such as shelling, washing, etc., sometimes the damaged edges will turn black. It has the taste of fermentation, mildew, soil and so on, and it is also easy to carbonize and produce scorched taste when baking. Affect the appearance of cooked beans, too much carbonized ingredients will have an adverse effect on health. Other foreign bodies are non-coffee impurities, including branches, stones, copper plates, etc. Produce all kinds of odors. Unfortunately, based on
2016-05-22 How to identify defects coffee beans selection fit oneself taste refinement process
Description of Lion King Coffee Flavor in Sidamo, Ethiopia; introduction to the planting environment of the manor area
Ethiopian coffee beans in the past, the Ethiopian sun drying method used to spread wild coffee fruits directly on the mud ground for exposure. This method has two disadvantages: 1. After picking beans without special screening and treatment, uneven appearance and maturity are mixed together, the process is relatively rough, so the quality of coffee beans is unstable and prone to defective beans. two。 Coffee farmer
2016-10-21 Ethiopia Dharma Lion King Coffee Flavor description characteristics Manor producing area
Simply drink a cup of coffee, delicious coffee.
When I was a child, I often looked at the cup of thick black coffee in the hands of adults. It smelled good, but it was miserable after a few mouthfuls. Adults would always tell me that I had to eat bitterness in order to be a human being. So the bitterness of coffee spread in everyone's mind and left an everlasting memory in everyone's mind. I always felt that coffee could only be drunk with bitter fragrance, fragrant cream and sugar.
2016-06-02 Simple drink a cup of coffee delicious remember when I was a child often looking hands in
This small coffee shop run by husband and wife in Japan won a big prize for its unconventional packaging design.
Ken Kamiya is a furniture designer who grew up in Wakayama Prefecture on the south coast of Honshu, Japan. Later, because of his work, he moved to Fukushima
2016-08-09 Japan this room husband and wife business coffee shop convention packaging design grand prize
Basic knowledge of fine coffee coffee tanning method
The coffee beans after harvest must enter the treatment program immediately, otherwise they will begin to ferment, making the coffee beans have a bad smell. There are two methods of treatment: solarization and water washing, which will cause different flavors. Sun-dried beans have a complete natural mellow flavor, gentle aroma and more gum; washing rules have a good mellow taste, high aroma and lively sour taste. The mellow taste is
2015-03-20 Boutique coffee basics common sense sun exposure
Flavor and taste of Indonesian civet coffee introduce the characteristics of fine coffee beans in the manor area.
The most important aroma and taste of coffee are polarized. The first thing to say about this is that most of this coffee is produced in low altitude robusta beans, because the civet's range of activities is in the middle and low altitude, so most of the coffee varieties are robusta beans, as for high altitude Arabica beans are more rare. Indonesian coffee itself contains mud.
2016-08-10 Indonesia musk coffee flavor taste manor producing area characteristics introduction boutique
Flavor and taste of Indonesian civet coffee introduce the characteristics of fine coffee beans in the manor area.
The most important aroma and taste of coffee are polarized. The first thing to say about this is that most of this coffee is produced in low altitude robusta beans, because the civet's range of activities is in the middle and low altitude, so most of the coffee varieties are robusta beans, as for high altitude Arabica beans are more rare. Indonesian coffee itself contains mud.
2016-08-10 Indonesia musk coffee flavor taste manor producing area characteristics introduction boutique
Introduction to the producing areas of the characteristics of Grinding degree of Coffee beans by describing the Flavor of Sidamo Gucci Coffee beans
In the past, the Ethiopian sun exposure method in Xidamo Shaqiso area was to spread wild coffee fruits directly on the mud ground for exposure. This method has two disadvantages: 1. After picking beans without special screening and treatment, uneven appearance and maturity are mixed together, the process is relatively rough, so the quality of coffee beans is unstable and prone to defective beans. two。 Coffee farmer
2016-10-21 Dharma Gushi coffee beans flavor description treatment grinding characteristics varieties producing areas
Make a cup of authentic Italian concentrated Espresso
Coffee beans are ground on the spot (8 grams for single hole and 16 grams for double holes) for coffee powder. Gently shake the filler handle so that the coffee powder is evenly put into the filler handle. Fill the coffee powder with an average force of the filler to make the coffee powder uniform and hard. The coffee after extraction is Espresso, medium 30cc, large 2 x 30cc. The coffee must be removed immediately after the function key jumps or about 25 seconds later.
2014-11-03 Coffee knowledge espresso Espresso
Coffee bean processing the way Costa Rica handles coffee
Costa Rica's production is small, with an annual output of about 110000 tons, ranking seventh in Central and South America. Costa Rica is dominated by new varieties of coffee, such as Kaddura, Kaduai, New World and so on, while the ancient bourbon and Tibica are rare. There are also many varieties in the territory, the most famous is the bourbon variety Illa Saatchi, a variety with elegant flavor. Brazil has also been introduced and planted, and has won a prize.
2015-02-12 Coffee beans processing Costa Rica coffee way output
Excellent taste and flavor of Tanzania Kilimanjaro boutique coffee beans introduced Mundu, Tanzania
It suddenly feels fragrant and full of tongue, and its quality is much better than the instant coffee we often drink. Tanzanian coffee has long been loved by Europeans and has joined the ranks of famous products. Europeans give Tanzania a nickname for coffee gentleman, and Chinese coffee connoisseurs call it the coffee swordsman with the coffee king Blue Mountain and the coffee lady's mocha. Coffee is like
2016-07-20 Taste fragrance okay Tanzania Kili Mazar Luo boutique boutique coffee beans
General knowledge of fine coffee learning black coffee and caffeine
When I was a child, I often looked at the cup of thick black coffee in the hands of adults. It smelled good, but it was miserable after a few mouthfuls. Adults would always tell me that I had to eat bitterness in order to be a human being. So the bitterness of coffee spread in everyone's mind and left an everlasting memory in everyone's mind. I always felt that coffee could only be drunk with bitter fragrance, fragrant cream and sugar.
2014-12-23 Boutique coffee caffeine common sense remember when I was a child often looking at hands in that
Introduce the production methods of two kinds of coffee beans how to make coffee beans
How to make coffee beans? freshly fried coffee beans are not suitable for drinking right away and should be stored for a week to completely release the gas from the beans. Generally speaking, the best drinking period for coffee is a week after stir-frying, when the coffee beans are the freshest and the Aroma taste is the best. Two kinds of coffee bean production methods the peel and fruit should be removed after the coffee bean is harvested and before it is shipped to market.
2015-11-06 Introduction two kinds coffee beans production method how just fried good
Processing of boutique coffee beans processing of Costa Rican coffee
Costa Rica's production is small, with an annual output of about 110000 tons, ranking seventh in Central and South America. Costa Rica is dominated by new varieties of coffee, such as Kaddura, Kaduai, New World and so on, while the ancient bourbon and Tibica are rare. There are also many varieties in the territory, the most famous is the bourbon variety Illa Saatchi, a variety with elegant flavor. Brazil has also been introduced and planted, and has won a prize.
2016-03-23 Boutique coffee beans processing Costa Rica coffee way Starr Riga