Author: Trang

  • Home
  • Articles by: Trang
Vietnamese Coffee Exporter
History Of Moka Warm DesignCoffee History

History Of Moka Warm Design
History Of Moka Warm Design: The “Moka pot” is also known as the moka pot express, the Moka kettle, sometimes called Moka Bialetti. Because device moka pots was the first commercial by this brand, from its conception, Moka has been referred to as a “little coffee machine” using the same osmotic pressure theory as a Siphon bottle but constructed of metal and with a much more straightforward and more handy design. You can look at the following exciting motion graphic …
Espresso Coffee From Basic To PerfectBrewing

Espresso Coffee From Basic To Perfect
A 30ml espresso extracted with 94 hot water oC in just 25 seconds under four times the pressure of a tire, all of which have spent decades of constant research standardizing the concept of Espresso. Espresso is a coffee that has a high amount of "condensation, both metaphorically and physically." Nowadays, espresso machines can automate most of the above elements, so Espresso is not complicated, but to do it right and delicious is a long way off. Learn about Espresso …
Washed Coffee – Wet ProcessingCoffee Processing

Washed Coffee – Wet Processing
Washed Method Processing (Washed Coffee) - Wet processing method only. Coffee terms about Processing | The process you should know is as follows: Ethyl Acetate (EA) - Decaffeinated Solvent Fermentation Fresh Coffee  Methylene chloride (MC) - Decaffeinated Solvent Natural process - Dry processing Raw processed - Natural processing Semi Washed - Semi-Wet Processing Sorting / Grading - Particle Classification Vacuum Cham - Vacuum Chamber Washed Method Processing (Washed Coffee) This is a coffee processing technique in which fresh coffee berries will be …
Processing

Vacuum Cham
Vacuum Cham: The name of a system (or Vacuum Cham) is used in the production of instant coffee, removing water from coffee during sublimation drying. Coffee terms about Processing | The process you should know is as follows: Ethyl Acetate (EA) - Decaffeinated Solvent Fermentation Fresh Coffee  Methylene chloride (MC) - Decaffeinated Solvent Natural process - Dry processing Raw processed - Natural processing Semi Washed - Semi-Wet Processing Sorting / Grading - Particle Classification Washed Coffee - Wet Processing In the …
Coffee Processing

Natural processed
Natural processed, also known as Sun Drying. Coffee terms about Processing | The process you should know is as follows: Ethyl Acetate (EA) - Decaffeinated Solvent Fermentation Fresh Coffee  Methylene chloride (MC) - Decaffeinated Solvent Natural process - Dry processing Semi Washed - Semi-Wet Processing Sorting / Grading - Particle Classification Vacuum Cham - Vacuum Chamber Washed Coffee - Wet Processing Natural processed Sun-Dried refers to the concept of Dry Processing or natural processing. This is the oldest and most straightforward method of coffee processing. All …
Processing

Grading – Particle classification
Grading – Particle classification: Grading – Particle classification of coffee can be done manually or by machine (vibrating floor). After wet or dry processing, raw coffee beans are often classified according to different criteria such as color, size, volume, error - defect (hollow, chipped, impurity coffee beans ..).   Coffee terms about Processing | The process you should know is as follows: Ethyl Acetate (EA) - Decaffeinated Solvent Fermentation Fresh Coffee  Methylene chloride (MC) - Decaffeinated Solvent Natural process - Dry …
Semi WashedProcessing

Semi Washed
Semi Washed - wet processing is also known by some other names such as: Honeyed Coffee – Honey processing technique Hybrid Process – Hybrid Method Coffee terms about Processing | The process you should know is as follows: Ethyl Acetate (EA) - Decaffeinated Solvent Fermentation Fresh Coffee  Methylene chloride (MC) - Decaffeinated Solvent Natural process - Dry processing Natural processed - Natural processing Sorting / Grading - Particle Classification Vacuum Cham - Vacuum Chamber Washed Coffee - Wet Processing Semi Washed …
Natural process – Dry processingCoffee Processing

Natural process – Dry processing
Natural process – Dry processing: Dry process, Unwashed, and Natural Sundried all refer to the dry processing process. Coffee terms about Processing | The approach you should know are as follows: Ethyl Acetate (EA) - Decaffeinated Solvent Fermentation Fresh Coffee  Methylene chloride (MC) - Decaffeinated Solvent Natural processed - Natural processing Semi Washed - Semi-Wet Processing Sorting / Grading - Particle Classification Vacuum Cham - Vacuum Chamber Washed Coffee - Wet Processing Natural process After harvesting (spread out), the coffee fruit …
Processing

Methylene chloride
Methylene chloride is a colorless, volatile liquid with a sweet smell used as a solvent during the decaffeination process from green coffee. Coffee terms about Processing | The approach you should know are as follows: Ethyl Acetate (EA) - Decaffeinated Solvent Fermentation Fresh Coffee  Natural process - Dry processing Raw processed - Natural processing Semi Washed - Semi-Wet Processing Sorting / Grading - Particle Classification Vacuum Cham - Vacuum Chamber Washed Coffee - Wet Processing Decaffeination with Methylene chloride The decaffeination …
Fresh CoffeeProcessing

Fresh Coffee
"Fresh coffee" is a "characteristic" in the specialty coffee industry. Coffee terms about Processing | The process you should know is as follows: Ethyl Acetate (EA) - Decaffeinated Solvent Fermentation Methylene chloride (MC) - Decaffeinated Solvent Natural process - Dry processing Raw processed - Natural processing Semi Washed - Semi-Wet Processing Sorting / Grading - Particle Classification Vacuum Cham - Vacuum Chamber Washed Coffee - Wet Processing Fresh Coffee is the term "featured." Often, the freshness of Coffee fades over time, …
FermentationProcessing

Fermentation
Fermentation: Since the Neo-Stone Age, humans have used fermentation to produce all kinds of beverages and pickles. Fermentation is a metabolic process that turns sugar into acid, gas, or alcohol. It is often widely used to describe the growth of microorganisms. Changes in temperature, timing, sugar, and type of bacteria will produce different results during fermentation, so coffee producers are always looking for control over how we ferment (during wet – or semi-wet processing) and looking for better results and understanding …
Ethyl Acetate (EA) – Decaffeinated SolventProcessing

Ethyl Acetate (EA) – Decaffeinated Solvent
Ethyl Acetate (EA) – Decaffeinated Solvent: Ethyl Acetate (EA)- A naturally present Ester (found in fruits and vegetables) can be isolated and used as a solvent to bind and remove caffeine from coffee beans (see decaffeination process). Coffee terms about Processing | The approach you should know are as follows: Fermentation Fresh Coffee  Methylene chloride (MC) - Decaffeinated Solvent Natural process - Dry processing Raw processed - Natural processing Semi Washed - Semi-Wet Processing Sorting / Grading - Particle Classification …