- Biển số
- OF-108279
- Ngày cấp bằng
- 9/8/11
- Số km
- 6,835
- Động cơ
- 442,685 Mã lực
Thu hoạch và chế biến quả cafe hái về cũng có nhiều kiểu khác nhau như chế biến ướt, chế biến khô! Chế biến Khô lại có cả kiểu chế biến khô yếm khí từ từ/chầm chậm (anaerobic slow dry) và Slow dry từ đó cho ta được loại cafe với hương vị khác nhau! Em nhặt trên mạng về để cả nhà cùng tham khảo về Phương pháp chế biến Anaerobic Slow Dry - phương pháp nghe nói cho hương vị cafe pha ra rất đặc biệt và giá cũng đắt 2X-3X cùng loại nhưng chê biến theo cách thông thường:
Anaerobic Fermentation and Carbonic Maceration
An emergent process gaining rapid popularity due to the incredible and unique flavors it can produce from the process known as anaerobic fermentation, or otherwise referred to as carbonic maceration.
Quick definitions:
Fermentation is used in some stage for every process of coffee, aerobic maceration microbes love oxygen and will digest the coffee fruit. For the entire history of washed coffee production, the time period when pulped coffee is macerated — usually in open-air tanks or buckets or even plastic bags — has been called “fermentation.” Its origins are function, not form. It was simply the method farmers had at their disposal for removing the sticky fruit (coffee cherry) mucilage from the parchment-covered coffee seed. Flavor changes, while important, we secondary to getting rid of the fruit sugars and pectins.
.......
www.klatchroasting.com
Anaerobic Fermentation and Carbonic Maceration
An emergent process gaining rapid popularity due to the incredible and unique flavors it can produce from the process known as anaerobic fermentation, or otherwise referred to as carbonic maceration.
Quick definitions:
- Anaerobic: No oxygen environment
- Carbonic: Carbon dioxide-rich environment
- Maceration: A more inclusive term than fermentation, referring to microbial metabolism
Fermentation is used in some stage for every process of coffee, aerobic maceration microbes love oxygen and will digest the coffee fruit. For the entire history of washed coffee production, the time period when pulped coffee is macerated — usually in open-air tanks or buckets or even plastic bags — has been called “fermentation.” Its origins are function, not form. It was simply the method farmers had at their disposal for removing the sticky fruit (coffee cherry) mucilage from the parchment-covered coffee seed. Flavor changes, while important, we secondary to getting rid of the fruit sugars and pectins.
.......
Anaerobic Slow Dry Process
The science of coffee processes Klatch Coffee has two of Lamastus Estates Family ASD Geishas, one being the Elida Geisha Natural ASD, the other Elida Geisha Natural 1028 (Green-Tip ASD). ASD stands for Anaerobic Slow Dry, wherein the coffee is placed into fermentation tanks for 120 hours with...
www.klatchroasting.com
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