Hello everyone, we meet again ya, on this occasion I still want to discuss about the processing of coffee beans. But in this article that I want to share is how to make coffee powder traditionally. Why traditional? Because in this way we can do ourselves without having to use special equipment, and also we can do anywhere. Curious how to do? That's why then read it.
For coffee lovers must already on many who know ya, if the traditional coffee powder production is judged can always produce coffee with the flavor and the real aroma of the real. Because with this traditional method allows the original character of his coffee was well preserved. That's why in this modern era with so many coffee machines in circulation, still there are many coffee lovers who always make their favorite coffee drinks with traditional techniques.
If in principle still, how to make this traditional coffee powder can we do with several stages that are related to each other. Starting from picking coffee fruit from coffee plantation, sorting coffee fruit, peeling of coffee peel, drying coffee beans, frying coffee beans, to the stage of grinding coffee beans to be able to produce the desired coffee powder.
Here are some steps in making traditional coffee powder:
Picking Coffee Fruits
At this first stage, the coffee is sure we must first picked. Picking is done on a coffee fruit that is already cooked. The characteristics of the coffee fruit is perfect merha, the texture is quite soft, and the smell of coffee tastes. If according to my friend's experience as a coffee farmer, usually this coffee plant will produce fruit at the end of the dry season around September to October. Later when it is picked, the coffee pieces are collected in a special container to be sorted or selected according to size and level of maturity.
Sorting Coffee Fruit
As I said earlier, after the coffee picker, the next step we sort the coffee fruit first. The sorting of coffee fruit is done based on the size of the cross section and also the level of maturity. The goal is yes to be able to maintain the quality of coffee produced, especially for coffee fruit that have good quality. Not only that aja, sorting of this coffee fruit can also be useful at the time of frying coffee beans, it can all be mature evenly because emang same size. While raw coffee fruit that come carried away we should separate itself because it can damage the flavor and aroma of coffee, because the coffee is produced later it seems bitter tends to be.
Peeling of Coffee Skin
The third step after the coffee is sorted out is stripping coffee. Traditionally, this coffee we peeled the skin by pounding using pestle in a dimple. Surely friends already on tau right? But be careful when you hit the pestle into the coffee, just do not let the coffee was destroyed. Later after several times the collision usually layer of epidermis, fruit flesh, and shell coffee will peel off by itself.
Drying Coffee Beans
The coffee beans we have peeled skin before we dry in advance under direct sun exposure for 5-7 days, this drying process we need to do it's goal to reduce the water content that is still contained in the coffee beans, so the water content later remaining about 30-35%. Coffee beans that have dried up perfectly then we can move to the frying pan to roast.
Roasting of Coffee Beans
In the process of roasting this coffee beans let the results can be optimal we can use a roasting coffee machine. But it could also use a frying pan, but I suggest the frying pan is made of iron that is thick enough, so later the heat can be evenly and stable. For the fuel itself, I recommend using a wood stove rather than gas stove, because it can increase the pleasure and aroma of the coffee that will be produced. During this roasting process, the seeds of coffee should we back and forth regularly let coffee beans not burnt. In essence, our coffee beans are roasted until the surface turns dark brown, the smell of coffee is more fragrant, and also easy to destroy. As an illustration, the process of frying 2 kg of coffee beans usually takes up to 2 hours.
Coffee Mill
The last step is grinding the coffee beans we've roasted earlier to be a powder. The process of grinding this we can do by using a coffee grinder machine, this we do if we want production in large quantities, but if you want the traditional way can by pounding it again in the dimples as before until smooth. We do this collision repeatedly let the resulting coffee powder can have a smooth texture. Once pounded, this coffee powder still need us syak again, the goal was to be able to separate the particles of coffee powder is still large enough. If you have, we should keep the kopu powder from the process of processing before we store it in a clean, dry, and tightly closed container, so the pleasure can be maintained.
Okay, so more or less like that how to make traditional coffee powder that we can do ourselves at home. For coffee lovers, surely this way can further add to the flavor and also the appeal of coffee itself because it is processed in a natural way, let alone this coffee has become one of the most frequent commodities and widely consumed by society. So it is not impossible one day my friends can run this coffee business itself. Hopefully this article can be a reference for my friends if you want to try to make and produce their own coffee powder. Good luck and thank you.