Ukuba udidekile ngoluhlu lwekhofi --- ukusuka kwi-$ 1 ngepiliti ukuya kwi-$ 12 ngepilithi-nantsi enye inkohliso elula eyokukunceda ukuba ubone ukuba ikhofi oyithengayo yikhofi ephezulu ebisiweyo.
Masibeke enye ipoyiyo yekhofi phezu kweglasi yamanzi eqhwa. Ukuba ikhofi yakho ihlala phezu kwamanzi kwaye ayiyi kungena emanzini emva kwemizuzu embalwa, ifakwe ngokufanelekileyo.
Ukuba iyabaleka, ke i-over-roasted or down-roasted. Qhubeka ufunda ukuze ubone ukuba kutheni le nkohliso isebenza.
I-Quality Quality Quality Coffee
Ikhofi esemgangathweni ifanele ibhalise i-acidity, ubumnandi, kunye novalo kwisipuni esisodwa, kunye ne-flavour ephasayo, kwaye akukho nanye-amanqaku.
Leyo ndlela eyinkimbinkimbi yokuthetha ukuba loo khofi esemgangathweni ifanele ifumaneke kakuhle. Ayifanele ayinakulungiselela ukutshiswa, ukuchithwa, okanye okuluhlaza. Kumele kube neflegi eziyinkimbinkimbi kunye nezobuchule. Akufanelekanga ukuntsonkotha. Akufanelekanga ukunambitheka kakhulu, kunomsindo, okanye ku-acidic. Kufuneka uzive uphelele ngolwimi. Kungenzeka ibe neflority, floral, okanye flavored earthy. Kufuneka ukushiye ufuna enye i-sip, ngaphandle kweshukela okanye ubisi.
Yiyiphi Intle?
Kukho iinxalenye ezintathu zokwenza ikomityi yekhofi ephakamileyo: iifotyi zekhofi ezilungileyo, ukugcoba kakuhle kunye neenkqubo ezifanelekileyo zokusela. Kula ma candelo amathathu, ukugaya kungabonakala kubaluleke kakhulu, kulandelwa ngokukodwa kwimiveliso yebhontshisi.
Inkqubo yokugaya ivelisa i-flavor yohlobo lwekhofi, ngokubangela ubhontshisi bekhofi obuluhlaza ukutshintsha nokwandisa kwi-flavour, iphunga, ubuninzi, kunye nombala, usebenzisa iimpawu zamakhemikhali amaninzi. Ukugqithisa ukugqithisa kuya kuvumela ukuba ibhontshisi ibonise ukunambitheka kwangoko, oko kuthetha intsingiselo eyenziwe kwibhontshi ngohlobo lwayo, umhlaba, ukuphakama kunye neemeko zemozulu.
Kwiindawo ezinobumnyama, ukunambitheka kwe-roast ngokwayo kubonakala kunzima kangangokuba kunzima ukwahlula imvelaphi yeembotyi.
Ingxaki Ngomkhobo owenziwe ngaphantsi okanye ogqithisiweyo
Impendulo ye-Maillard yindlela yokwenza amakhemikhali phakathi kwama-amino acids kunye noshukela ongokwemvelo ekunciphiseni ukutya okubangela ukuba umdaka wokutya ungabangela ukuthanda izinto ezinamandla.
Ukuphendula kwe-Maillard kuqinisa nge-200 degrees Celsius (392 degrees Fahrenheit). Xa ibhontshisi yekhofi ifinyelela kule fudumala, iya kwenza isandi esivela, esaziwa ngokuthi "ukuqhuma kokuqala," ekumakaleni kokuqala kokukhanya.
Ubhontshisi obuncibilikiweyo-okanye ubhontshisi obungagciniweyo ukuqala kokuqhaqha-akuyi ku-caramelize. Oku kuthetha ukuba i-fructose yemvelo kwibhontshisi yekhofi iya kuba kwinqanaba eliphezulu kakhulu ngoba i-fruit-caramelized fructose imnandi ngakumbi kune-fructose ye-caramelized.
Njengoko ibhontshisi yekhofi igalelwe ixesha elide kwaye kumaqondo ashushu aphezulu, i-amino acids kunye noshukela ongokwemvelo kwibhontshisi yekhofi iyahla kwaye iqhubeke i-caramelizing. Nangona kunjalo, emva kwama-250 degrees Celsius (482 degrees Fahrenheit), iibhontshi ze-charity kunye nama-amino acids kwakhona, ukukhulula i-fructose engaphezulu.
Ngamanye amazwi, ikhofi echongiwe ngaphantsi kunye ne-over-roasted iya kuba ne-ushukela ogqithiseleyo kuwo kwaye ayiyi kulungiswa kakuhle.
Ingaba Umhlaba Wakho Ikhofi KuManzi Amanzi?
UEmmanuel, isikhokelo kwiFinca Rosa Blanca isityalo esinesigxina sekhofi, sachaza ukuba indlela efanelekileyo yokuxelela ukuba ikhofi yakho igosiwe kakuhle kukubeka ipofojionful yekhofi yomhlaba phezu kweglasi yamanzi eqhwa. Ukuba ikhofi yakho ifinyelela emanzini emvula phakathi kwemizuzu embalwa, ibe yinto engaphantsi okanye ngaphezulu, kubangelwa ukuba ushukela uyaphuma ngaphandle kwekhofi ukuya emanzini. Ukuba ayifuni (ngisho nangemva kwesigama seyure), ufumane ikofi ngokufanelekileyo.