One article tells all the little secrets of coffee

From a rough green bean to a cup of fragrant coffee

There are secrets hidden in the middle that you would never expect

Questions and Answers

1. Do green coffee beans really need to be washed?

After roasting, almost all microorganisms are killed in green coffee beans. On the contrary, two points need to be noted for washed green coffee beans: first, do not soak them in water for too long; second, pay attention to moderate drying. If the drying time is too long, mold will grow easily, and if it is too short, uneven drying will occur, resulting in uneven roasting.

2. Why does the bag swell up when the freshly roasted coffee beans are sealed directly?

The packaging bag is bulging because carbon dioxide is released from the coffee beans. A large amount of carbon dioxide may burst the packaging bag, so from the perspective of safety and quality preservation, it is necessary to eliminate the amount of carbon dioxide. Methods of elimination include: letting the coffee beans "age" slightly, using a one-way exhaust valve to package, or putting a deoxidizer in the packaging bag.

3. How does the length of extraction time affect the taste of coffee?

Sourness dissolves quickly, and the amount dissolved in water in 3 minutes is not much different from that in 5 minutes (by the 3rd minute, the acid has basically dissolved completely), while bitterness dissolves more slowly, so the longer the extraction time, the more bitter the coffee.

4. Does coffee brewed with mineral water taste better?

Coffee is a weakly acidic beverage with a pH value between 5 and 6. If you use weakly alkaline mineral water with a pH value greater than 8 to brew coffee, the sourness of the coffee will become weaker. For ordinary people, the taste may feel that it becomes "fuzzy".