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Coffee NewsEditor’s note: This article first appeared in Daily Coffee News on Thursday, March 15, 2018. Despite the fact that coffee comes equipped with a natural insecticide (caffeine), it is still...
在咖啡干燥处理厂的最后一个步骤就是根据咖啡的目数大小对咖啡生豆进行最后的分类，然后装袋出口。进行咖啡目数分类的机器非常大，分为若干层，每层均略微向下倾斜。当咖啡进入机器时，机器开始震动，通过重力作用不同目数的咖啡生豆就被筛选出来。工人们在机器的底端用麻袋盛接筛选出来的咖啡豆。通过多层的筛选，所筛选出来的咖啡豆目数更加准确，而且这...
Once a coffee cherry is picked from the branch, every step it takes until it’s brewed is a desperate act of preservation, a struggle against the entropy that will inevitably degrade the dying seed. In a perfect world, short distances traveled in stable environments would contribute to that preservation… but the coffee drinking world isn’t […]
Download the printer-friendly PDF In Part I of this series on analyzing green coffee, we focused in a lot of detail on the water – specifically the relationship of a green coffee’s water content and activity to its safety, longevity, and potential for browning reactions in the roaster. This article will focus on another physical quality […]
Download the printer friendly PDF here Most coffee professionals on the buying, roasting, and brewing side of the industry understand and value sensory analysis of coffee. Cupping a coffee, after all, is the single most common and effective way to decide if a coffee is worth purchasing, or if a roast has succeeded or failed. […]
