Posted: 17 Jul 2011 03:40 AM PDT
Kona coffee farmer bartender and his friend were to visit a mill Kona and discuss the different stages of coffee processing. The mill was in full swing and the air was the smell of freshly pressed coffee cherries, smell wonderful coffee lovers.
They were near the bridge of drying, and spoke of the benefits of the sun dry the coffee beans to preserve their flavor. The coffee farmer said, it is very importantTo ensure accountability and move the beans during the dry season, sun drying thoroughly. Once dried, the parchment covers to cover the beans. This is a natural part of the process of coffee, which is of crucial importance in other parts of the world, must be kept for long in the coffee beans and to receive correctly. The bartender asks: How important is that here in Kona? The coffee farmer replied, only rarely necessary. Kona Coffee is sohigh on the world market, we do not need to store our beans in the long term. Also, as you know, our production is limited, so we're lucky, basically selling relatively quickly every year.
See let go, removing the parchment and the production of green, said that the coffee machine. This is interesting because, if the parchment is removed from the beans, learns of a classification system that coffee beans are classified based on size, weight and number ofDefects. Asked the bartender: And 'where the coffee farmers and buyers get really nervous? The farmer replied, coffee, yes, this is obvious, where there are financial losses or gains. These steps perform two different machines. One-size screens and the other for the weight of what we as a table gravity. It is part of a control process that maintains the integrity and quality of our Kona coffee.
The bartender said, from my point of view, are verygrateful for this step. Defective beans are usually empty, deformed or cut. It should weigh less than a bean real weight. I've always heard that, when they are separated from the rest of defective beans, can have a cup of coffee with a bitter aftertaste and sharp tongue. The Kona coffee farmer said: You are absolutely correct. It 's always important to know the degree of Kona coffee sales. For example, the purchase of Kona Extra-knownCoffee fancy 'certificate' from a specialty coffee seller guarantees the best taste cup after cup. Yes, it costs more than a mixture or other varieties, but the taste is fantastic! And this is a connoisseur and gourmet coffee lovers.
Sun asked a bartender: What are the basic classes of Kona coffee now? The Kona coffee farmer said: Peaberry, Extra Fancy, Fancy, No. 1 and Prime. Peaberry is the result of a single beanInstead of the usual two beans inside the berries. Produces a different flavor in the cup and it has its own flavor. Extra Fancy is the largest and heaviest of the notes. He is considered the best properties of a bean grown in Kona Cup. For those who are thinking of coffee as a special gift, Kona Extra Fancy "Certified" what should be high on the list of possibilities! Fancy and # 1-cup types made some excellent 'smaller, but full of beans. The first degree isbe the minimum passing grade Kona coffee Kona called legally permitted. The first is usually purchased by the mainland and roaster for mixtures.
The Kona coffee bartender and his friend then agreed it was time to return to the farm to get ready for a traditional luau with family and friends. And of course there would be freshly brewed Kona coffee with a cup or two for the Bartender of Kona more imagination "certified" as a special treatcoffee farmer's wife had bought for the occasion.
So, are you ready for a cup or more of fancy Kona coffee "certified"?
|You are subscribed to email updates from Barista Coffee Maker |
To stop receiving these emails, you may unsubscribe now.
|Email delivery powered by Google|
|Google Inc., 20 West Kinzie, Chicago IL USA 60610|