The millennial process of making good coffee
What many do not know is that coffee is a fruit of the coffee bean, it grows in the churches and the church sweeps, that is in the grains, that later we Christians and when the coffee is brought, to the history that stays and the people of Kiel, and that it has to be replaced after the harvest, there are different methods to do it and the two most popular are the velvet dress method, and alternatively there is coffee in the bush or the den washing method, and then There are several intermediate levels in which to earn a top hour honey trophy.
Today I would like to explain this process to you. The traditional method is nice. Processing or Sandra is also called sun-dried Anymore position to different names, and the name comes from the fact that coffee cherries are sun-dried after harvest and this works particularly well in regions where humidity is low, it rains little like Ethiopia, very good example, because coffee can dry so well in the sun.
How is the network? The courses are off. The way it works is the coffee cherries, the red ones, are simply picked, and then sun dried and this is best done in the wide raised net filled there, air can circulate evenly to the cherries, and that really takes time with coffee three to four weeks until it has dried evenly. Even such correct content of 12%. Then the coffee is separated from the pulp, actually only later, shortly before export, it is peeled with a machine, so to speak, or Halligen machines, according to our process, the fruit layer and all the sugar are separated of the coffee church. The value of the whole drying process is attributed to the coffee bean, the two come together and the sweetness of the fruit really draws the coffee bean into it, this is how this special flavor develops, this distinctive flavor of people and coffees that really come together. You get it from the first sip and you recognize it.
And a lot of people live in these cafes and of course there are also some that are making progress because they are why very unknown that you might not expect at first when you enter the cafe. These coffees are characterized by a very intense sweetness that often reminds us of blueberries or strawberries, sometimes even plum jam or chocolate, and they usually have a really intense body and a much fuller flavor than washed.
With orange coffee, ripe cherries are often delivered to a world in orange hysteria, and there, in Ethiopia at least, you have the central machines for removing the pulp from the cherry. This happens in such a way that the pulp is separated first in paper machines, then it stays, but there’s still a little bit of this sticky CD sugar layer left over or it has to stick to the grain and it would be separated by machine or, and this is the generalized method, it would be dissolved in water tanks, that is, the grains with the sugar pulp are placed in large water tanks, fresh water is added, and by natural fermentation the layer to be layered is removed. Usually it takes 24-36 hours, then the one without it is freed from the sugar coating and then washed again with fresh water and then these beans are also stored dry in the three bands.
But that only takes ten to twelve days before they get to the legal money policy. This original way of wanting to produce coffee has been criticized. because a lot of water is needed in the water tank for this fermentation, and that is why there is now a progress that there are also so-called Musi Lager machines that can simply quench or remove this sugar layer mechanically. Much less water is needed, and that’s a great advantage, because this water, which has absorbed so much sugar, is not so good for the environment and sometimes in these regions. Water shortage, democrat festivals, the new ARD, which is already used, this modern, the Muslim system, in contrast to the metal box, is in the washed coffee, it tastes clearer, released more transparent because it is easy, so to speak, to taste the taste of the real original coffee which with this hit is the difference with wheelchair processed coffee, you can already see a coffee, it is seen that washed coffee is much more common and processed in a way more uniform.
The reddish trace shows that it is already different. here immediately fleshy, therefore it is dried and then uncovered. There are also mixed forms of both processes, depending on the country of origin, they are then called semi-doesn’t matter or Kofi Processing, and it works in such a way that the pulp of the church fruit is already automatically defoliated. But this sticky layer of sugar that still sticks around the bean, and it gets on all three when it’s placed in the sun, and then, the layer also has to dry out slowly over time, and in terms of flavor, the result is exactly one mixed form of a few hours ago for coffee, which has a little sweetness but not as intense like in a big coffee shop, and what’s special about it is that when you layer sugar, when these beans in this sugar layer to be layered, it almost looks like honey is running over it in the pot, so these bases then they stick. So if you do it in some countries of origin, Hanni Plus is also a pro.
this is very interesting and useful of course very fun
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