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| − | How can Coffee Beans Become Coffee
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| − | Coffee beans grow on shrubs in warm climates such as Africa, Latin America and southern Asia. They're actually known as coffee berries at this stage and they are a green or red, fleshy berry on the evergreen bush of the Coffea. They undergo several processes before they resemble the coffee you purchase inside a shop.
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| − | Plants need to be a minimum of 3 years old before they produce anything useful and also at happens the berries turn from green to red, they're prepared to be picked.
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| − | Firstly, the berries are harvested (either manually or mechanically). When the berries are picked by hand, just the ripe ones need to be harvested. If strip picked, the entire crop is harvested at once, whether by hand or by machine.
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| − | The flesh then needs to be removed to get at the seeds (beans) inside. There's two methods for carrying this out - the wet or the dry method.
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| − | Within the wet method, the berries they fit in water to sort the great ones from the bad. The berries are pushed through a screen and some from the pulp is removed. To remove the rest of the pulp, they're either fermented after which washed in water that is clean or mechanically scrubbed. The beans are then dried in the sun or by machine.
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| − | Within the dry method, the berries are dried under the sun on large sheets. They are turned frequently and guarded from rain. It will take weeks to dry the berries to the required amount. This is actually the traditional method and great for places where water is within short supply.
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| − | [http://www.van-dyck.edu.mx/wiki/index.php?title=LowellEastman345 best coffee beans]
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| − | The following stage is to hull the beans to consider off any remaining layers of berry. This could bid farewell to silvery skin still but these can be taken off when the beans are polished (an optional process). The now dry and clean beans are sorted by size, density and colour. This a part of production is known as Milling.
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| − | Many people like their coffee to have an aged flavour. The flavour for this came about because the first coffee to arrive in Europe was brought on boats and took many weeks to make the journey.
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| − | Saving money beans need to be roasted to make the coffee you purchase in supermarkets. This involves them being put into a drum and heated. They are kept on the move to stop them burning. It transforms the physical and chemical properties from the beans. This is really this method that provides the characteristic flavours since the heat causes the beans to grow and change in colour, small, taste and density. At an internal temperature of approximately 400 degrees, the tasty oils (caffeol) begin to come to the surface. The amount that the beans are roasted determines the flavour.
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| − | The beans all darken during roasting. Light roasts are the ones for example cinnamon roast or New England, medium roasts are the ones for example American, and powerful roasts are the ones such as Viennese.
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| − | Once roasted to the desired degree, the beans are removed and cooled.
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| − | The roasted beans can be sold towards the consumer to grind in your own home, or they can be factory ground before they're packaged and in love with for use at home.
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