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Vietnamese Coffee Exporter
Roast ProfileRoasting

Roast Profile
Roast Profile: A form of document (data files from computers) records inputs, outputs, and changes made during roasting through a system of sensors installed on the roaster. The most essential part of a Roast Profile is the temperature charts recorded in real-time during roasting (also known as the Roast Graph). Based on these charts, we can track the stages of flavor development of coffee beans in the roasting oven and understand how changes in the party process affect the taste of …
Roasting

Rate of Rise (RoR)
Rate of rise: The rate of rise (RoR) is a measurement of how quickly the temperature rises per minute during the roasting process. This information is displayed on a graph known as a roast curve during the roasting process. These are the two basic ways to describe how the temperature of coffee beans fluctuates during roasting, together with the roast temperature curve. The pace at which the temperature of green bean coffee rises during roasting is usually referred to as RoR. …
When The Strong Robusta Put On The Sweet CoatCoffee Shop

When The Strong Robusta Put On The Sweet Coat
When The Strong Robusta Put On The Sweet Coat. Because of its commerciality and taste for most coffee drinkers, the Robusta varietal frequently occurs in Vietnamese coffee culture. According to Coffee Obsession statistics, Robusta coffee accounts for up to 95% of overall coffee production. Preliminary Honey Pure Robusta coffee has a robust, bitter flavor, and the dry preliminary processing procedure (Natural) emphasizes the above characteristics. Nowadays, developing and applying new pre-processing processes, such as honey, has enabled Robusta coffee to have more …
Acetic acidCompounds in coffee

Acetic acid
Acetic acid is a kind of acetic acid. Acetic acid, sometimes known as vinegar, is one of several organic acids that contribute to the overall quality of pure coffee. However, there are differences between wet and dry-processed coffees. Fermentation is the primary source of acetic acid produced during post-harvest processing. Microorganisms in the mucilage use sugars to create acetic acid and other chemicals during wet processing. However, its levels rise dramatically during roasting because carbohydrate chains like sucrose are broken, resulting in …
From First Crack To SilverskinCoffee Processing

From First Crack To Silverskin
From First Crack To Silverskin: To understand more about how delicious the coffee is in your hand. Know how coffee needs tools. Exploring each stage of processing, processing, and roasting, you are going deep into the specialty with some knowledge you do not know. Helena will go quickly through the dictionary of the term coffee. Let’s learn From First Crack To Silverskin together! Coffee roasting equipment Roaster for the Stovetop Most roasters are only getting started with this instrument. On a gas burner, you …
Trading

C Market – Commodity Market
C Market – Commodity Market: The Commodity Market (coffee commodity market), also known as the C Market, is where traders on the New York Stock Exchange determine the global price of a coffee each day. Unless you're an enormous coffee enthusiast or follow commodity markets, you probably never even knew that coffee is a highly traded commodity with a global export value of over 20 billion USD. Quality standards for green coffee The quality standards for coffee are pretty simple: the beans need …
Full City RoastRoasting

Full City Roast
Full City Roast? It refers to the degree of roasting of coffee beans darker in color than City Roast. The beans pass through the first crack but halt before reaching the second crack in this roasting. Most of its beans will be extremely dry, with only a few oily patches. Some of the green coffee qualities are lost when coffee is brewed from it. Full City Roast To make it easier to visualize, we'll divide roasted coffee into three categories: light, medium, …
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 …
Drum roasterRoasting

Drum roaster
Drum roaster: Depending on the roasting procedure, green coffee beans can be transformed into brown beans with various flavors. A rotary is the most traditional – and still the most popular – roast coffee. While there are a variety of machines on the market, they all operate on the same basic principle: a huge metal drum keeps the coffee within, revolves around a shaft, and is heated from the outside (usually from under). The operator can alter several aspects of the procedure depending …
DevelopmentRoasting

Development
Development Development? The term "development" is virtually solely employed when discussing roasting procedures for coffee. On the one hand, it might relate to a single stage in the roasting process, while on the other, it can refer to the general notion of how the coffee is converted. Many processes and chemical reactions occur when coffee is roasted. If there aren't enough of them in the beans, the coffee will taste green, acidic, and uncomplicated. When tasting coffee, the drinker can detect the …
Decaf – DecaffeinatedProduct

Decaf – Decaffeinated
Decaf – Decaffeinated. The process of eliminating caffeine from coffee beans, chocolate, tea leaves, and other caffeinated components is known as decaffeination. Decaf is a term used to describe decaffeinated items. Decaf – Decaffeinated In 1905, Ludwig Roselius, the founder of the HAG Company in Germany, filed the first patent application for the Decaffeination Process. However, while a patent database search could turn up hundreds of different patents, decaffeination is presently mostly accomplished using three processes: Organic Solvent Reduction, Swiss Water Process …
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 …