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Treasure Hunting in Coffee Museum > Treasure Hunting Activity II
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Treasure Hunting Activity II
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Treasure Hunting Activity II
Photo:
shooting
by
Mingde
Coffee
No. 1
field
team
Location: Coffee Museum tyle128">
Activities: Coffee Musuem - coffee knowledge learning and experience
Tasks: Complete coffee basics knowledge and answer questions
Master of Checkpoint: Coffee Museum Tianmu store Zhu Yanan Associate Manager
Participation team members: Lang Zhi Wen, Tsao Ling Yi, Huang Yang Jie Ke Chen Ye, and one parent, two family members
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Learning
I -
Introduction
of
coffee
beans,
entering
into the
coffee
knowledge,
together
in class |
 
 
 
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Learning
II -
coffee
experience
– with
Coffee
Museum
Tianmu
store
Zhu
Yanan
Associate
Manager
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We found cappuccino, latte have beautiful patterns of flowers on the top. So we ask the Coffee Museum Zhu Associate Manager: cappuccino, and latte have added milk, so usually they do Latte. For Coffee Latte, the first and most important is the production of foam.
There are two methods of making foam:
Production of foam by high-pressure steam bar:
in coffee chain stores they mostly use high-pressure steam to produce foam.
Hand making foam in cup:
which can be divided into automatic and manual.
High-pressure steam bar:
1. Pour the right amount of milk into garland cup. Before the temperature is at about 30 ℃, put steam bar on the surface of milk to allow air into the milk in order to form foam.
2. When the temperature is at about 30 ℃ ~ 55 ℃, put the steam bar into the milk and stir so that the milk is mixed with foam, and let foam become so dense.
3. When the temperature is at about 55 ℃ ~ 65 ℃, it’s time for the heating action. And at a temperature of 65 ℃ ago foam should be produced completely. If more than 70 ℃high
temperature,
due to
corrupt
the milk
fat,
nutrients,
and foam
would
disappear
rapidly. |
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Coffee processing
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Written by: Lang Zhi Wen
This time, let me add a lot of coffee to learn knowledge. After harvest of coffee fruit, not directly to consumers, but will go through a series of complex processing procedures, and finally, after roasted, it will become flat black beans. Coffee trees for procreation, produce the coffee fruit that is bright red. And because the shape looks like a cherry, it is also known as the "coffee cherry." The production of coffee beans we use, in fact, is the seed inside the coffee fruit. In the outer layer of the seed are the skin, pulp, endocarp, peel and silver skin (silver skin) structure. The purpose of processing is to remove the external structure to get inside of the coffee seeds. The processing method has the following four ways:
1. Sunlight method
Advantages: Sunlight method in addition to the steps to remove floating beans, do not need to use water and a bucket of water can be reused. With low cost, it is widely used in the areas where water is not enough and less wealthy.
Disadvantages:
1. The sunlight method needs to place coffee beans outdoors, so often there are many litter and other impurities mixed therein.
2. Because the use of the sun's energy, the coffee beans degree of drying is difficult to control, resulting in the case of "sun overdone" situation, and therefore would damage the beans inside.
3. In the process of the sunlight, because the flesh has not been removed, so often there will be moldy, rotting situation.
ation.
2. Washing method
Advantages:
1. Washing method has all handling process indoors, thus allowing to minimize impurities in the coffee beans, resulting the highest quality.
2. As get rid of the flesh at start, hence, do not like the sunlight method, worried about moldy problem.
3. The appearance of beans are more complete and sell as excellent.
Disadvantages:
1. The procedures are complicated and cumbersome, so the cost higher than the sunlight method a lot.
2. Use a lot of water. To obtain 1 kg of coffee beans need to consume 40 to 50 liters of water, and therefore used less in water-lack areas.
3. Semi-washing method
Advantages: has all the advantages of washing method and does not require a usage of significant amount of water.
Disadvantages: Same as washing method with cumbersome procedures and high costs.
4. Half-Sunlight method (honey treatment method)
Half-sunlight is the improved method of sunlight method, and the main difference is that before put under the sun, get rid of skin and flesh. Under reservation pectin layer, direct put to sunlight. And Costa Rica quite famous honey treatment method can be considered as semi-sunlight method.
Disadvantages: The processing step can be said the most complex, most expensive work.
Cuisine: Honey treatment beans have better flavor, balanced acidity and sweetness. And same as sunlight method, because after the sun light, the aroma of the coffee bean itself will be enhanced, strong smell and taste.
Data Source: Coffee Museum visit and write and consolidate after take reference from network about coffee bean treatment |
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Behind the
scenes – Props production
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