25
02.2020

SPECIALTY COFFEE THE LUGGAGE AND AN ADVENTURE OF COFFEE BEANS (PART 2)

飲食烹飪(中菜)  
Everything is judged based on nature and characteristics it has at the time of analysis. At the same time, the past is also very important to be taken into consideration when judging anything. The rule applies to coffee.
 
Unlike wine, the beverage we often use as analogous to coffee, there are typically many actors involved in the control of production and delivery of the final beverage. In the wine model, a single individual or company might well be responsible for the planting, husbandry, harvesting, initial processing, further processing and packaging of the grapes and ultimately the resulting beverage. Moreover, the service of wine is dependent on nothing more complex than extracting a cork and pouring the product into an appropriate glass. 
 
Coffee, on the other hand, most often arrives in the final consumer’s hand after a long series of baton hand offs from farmer to miller to intermediaries to roaster to brewer, and the final experience is dependent on no single actor in the chain dropping the baton. Thus, there are many things in the luggage of a coffee bean. Let’s see the coffee beans in front of you and check out what they have and what are the taste we savor everyday.
 
At the very begining, coffee beans are not specialty coffee. Then, we have the term: Potential. Until the moment that the roasted coffee is brewed and transformed into a beverage, the concept of specialty coffee is locked up as a possibility, just a potentially wonderful gustatory experience. Starting at ground level, so to speak, we must limit specialty coffee to those that are drawn from the appropriate intersection of cultivar, microclimate, soil chemistry and husbandry. Plant a great variety of coffee at the wrong altitude or in the wrong soil and no specialty product can be produced or get the right combination of cultivar and chemistry, but the wrong climate and the potential for quality is destroyed. Ultimately, plant husbandry is essential to the preservation of potential.
 
The next key concept is preservation. A ripe coffee cherry on a healthy plant of suitable ancestry planted in the right soil, blessed with appropriate climatic conditions and cared for properly must be picked at the peak of ripeness in order to preserve the potential for greatness that it holds. Coffee traders often tell coffee farmers that the single most impactful thing that they can do for coffee quality is to harvest only ripe cherry.

From the point of harvest a new round of pitfalls arises. The coffee cherry must undergo some initial processing at this point. For the majority of specialty coffee this begins with the delivery of the ripe cherry to a wet mill of some type, large or small. The time that elapses between harvest and the beginning of processing can have a dramatic impact on the final results for the coffee. Specialty coffee is dependent on a quick delivery from the tree to the mill for potential to be preserved.

After removal of the skin and pulp, the coffee must be dried, another critical activity. Dried too quickly or too slowly, dried unevenly, dried and then rewetted, not dried sufficiently – all of these can be disastrous to the final quality of the coffee. From here the coffee must be rested before undergoing the last stages of raw processing and preparation for shipping. At this time relative humidity, temperature and storage containers and conditions all become critical to let potential become the truth: coffee beans are Specialty coffee.

To complete the adventure, Barista are one of many factors in the luggage of coffee beans. The roaster must accurately identify the potential for the coffee, properly develop the flavors and ultimately properly package the roasted product. So that, the coffee on your lips will leave feeling and emotions.
 
>> Nguồn: https:43factory.coffee/en/specialty-coffee-the-luggage-and-an-adventure-of-coffee-beans-(part-2).html
發表於2020.2.25
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