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Vietnamese Coffee Exporter
Pulp - The FleshBean

Pulp – The Flesh
Pulp - The Flesh is understood simply as the discarded mucous crust of a coffee fruit during processing, more specifically in the composition of the coffee fruit, which is the large share (15% to 22% of the weight of the ripe fruit) in the crust of a coffee fruit – but it must be removed during the fermentation stage of the wet processing, Or honey processing. Coffee terms you should know are as follows: Density - Particle Density Mucilage – Mucus …
Silverskin – Silk ShellBean

Silverskin – Silk Shell
Silverskin is the skinny innermost membrane of the coffee fruit, which envelops and adheres tightly to the coffee beans. Coffee terms you should know are as follows: Density - Particle Density Mucilage – Mucus Parchment – ​​Rice husk Peaberry – Culi seeds Pulp - The Flesh Quakers - Young Kernels Silverskin is the innermost layer of the coffee fruit Some coffee processors often leave a Silk Shellon the beans as a natural protective layer of this crust that self-destruct during coffee roasting. …
Quakers - Young KernelsBean

Quakers – Young Kernels
Quakers - Young Kernels: To have a good cup of coffee, we need to know about young coffee beans. So let's learn about Quakers - Young Kernels. Check out these coffee terms: Density - Particle Density Mucilage – Mucus Parchment – ​​Rice husk Peaberry – Culi seeds Pulp - The Flesh Silverskin - Silk Shell Quakers are considered an essential defect in the coffee classification scale. Derived from uncooked green coffee berries, after processing will leave "young" or underdeveloped, disconucleed, or deformed seeds. …
PeaberryBean

Peaberry
A peaberry is a coffee bean that usually has two kernels, but the fruit sometimes has only one seed. These seeds are more significant and rounder than conventional kernels and are called Peaberry (or Culi coffee in Vietnam). Check out these coffee terms: Density - Particle Density Mucilage – Mucus Parchment – ​​Rice husk Pulp - The Flesh Quakers - Young Kernels Silverskin - Silk Shell Peaberry Bitterness Peaberry bean typically makes up only 1-9% of most coffee varieties, with outstanding, strong taste …
Parchment – Rice HuskCoffee Processing

Parchment – ​​Rice Husk
Join Helena to learn about Parchment – ​​Rice husk. Coffee terms you should know are as follows: Density - Particle Density Mucilage – Mucus Peaberry – Culi seeds Pulp - The Flesh Quakers - Young Kernels Silverskin - Silk Shell The parchment inside is the silk skin that is the coffee bean The thin and hard husk forms a protective layer around the coffee beans. Parchment is also known as parche (French) pergamino (Spanish). See more coffee to understand better.  [caption id="attachment_38694" align="aligncenter" width="1350"] Parchment – …
Mucilage – MucusBean

Mucilage – Mucus
Mucilage – Mucus: Coffee kernels are covered with a layer of mucus (also known as pulp or pulp - in Spanish), about 0.4 mm thick with a central composition including water, polysaccharide, sugar, protein, lipids, minerals, and acids (Avallone et al., 2000). Although this structure accounts for between 15% and 22% of the weight of ripe fruit, it must be removed during the fermentation stage of the wet processing to obtain the coffee nucleus (see also the weight or coffee fruit structure). Coffee …
Density - Particle DensityBean

Density – Particle Density
Density - Particle Density: Particle Density in the case of coffee is simply the concentration of cellular matter in a grain. For green coffee, higher grain density tells us that seeds have a more significant number of cells and that the cell structure contains more flavor precursors than lower-density coffees. Coffee terms you should know are as follows: Mucilage – Mucus Parchment – ​​Rice husk Peaberry – Culi seeds Pulp - The Flesh Quakers - Young Kernels Silverskin - Silk Shell Block density …
Best Pour Over Tool For Brewing CoffeeCoffee Processing

Best Pour Over Tool For Brewing Coffee
Before coming to this article, you know about Pour Over and then continue to be distracted by the multitude of Pour Over instruments available on the market, from V60, Clever Dripper, Bee House, Chemex to Kalita Wave ... What is the best "funnel"? To get the answer, you first need to determine the purpose of pouring over your tubers. Become a true artist with fine manipulation, or is it merely a simple dispensing tool – fast or looking for something …
Technique Of Pouring Water When PourOverCoffee Beans Essentials

Technique Of Pouring Water When PourOver
Technique Of Pouring Water When PourOver: Before you start adjusting the pouring technique to understand the taste of any coffee fully, you need to choose the right type of PourOver tool because each filter has its advantages and disadvantages. As a result, there will be no "better" filter (just the most difficult), but the quality will primarily determine the quality. Join Helena to learn about the Technique Of Pouring Water When PourOver. To achieve consistency in the preparation, in addition to the …
How To Chosse Coffee Filter PaperCoffee Cupping Guide

How To Chosse Coffee Filter Paper
How To Chosse Coffee Filter Paper? Since the beginning of the 20th century, with the advent of coffee filter paper, this drink has not been as "organic" and environmentally friendly as before. Especially true for the Pour Over technique (also known as the dripping phase) when the entire refrigeration process still depends on a delicate piece of filter paper. Every cup of coffee is made with V60, Chemex, Melitta, or any filtered kit, which means we consume some wood in …
Roast Graphs – The Basis Of The Coffee Roasting ProcessCoffee Processing

Roast Graphs – The Basis Of The Coffee Roasting Process
Roast Graphs – The Basis Of The Coffee Roasting Process: At least once, you've messed up with roast graphs, which may seem very theoretical and dry at first, but once you understand these curves, it's easy to see the value of Roast Graphs in ensuring the consistent quality of roasting. And in this section, we will better understand the meaning and effect of roasting graphs while familiarizing ourselves with the main stages in the temperature graph. Learn about Roast Graphs …
Physical Changes During Coffee RoastingRoasting

Physical Changes During Coffee Roasting
Physical Changes During Coffee Roasting: The desired aroma and taste of coffee are developed during roasting. Coffee beans undergo a series of complex chemical reactions that lead to physical and chemical properties. In the first part of this two-part series, we’ll learn more about the material transformations of coffee beans inside the roaster, starting with the change in grain structure, the process of releasing steam that leads to cracks, and particle color change. Let’s learn about Physical Changes During Coffee …