Indlela Yokutshela Uma Ikhofi Ethosiwe Yiyona Imfanelo Ehle

Uma ukhathazekile yi-coffee range --- kusuka ku-$ 1 nge-pound ngayinye kuya ku-$ 12 ngamakhilogremu angu-nanye-nalokhu kuyindlela eyodwa elula eyokusiza ukuthi unqume ukuthi ikhofi oyithengayo ikhophi ephakeme eqoshiwe.

Vele ufake isipuni esisodwa sekhofi phezu kwengilazi yamanzi eqhwa. Uma ikhofi yakho ihlala phezu kwamanzi futhi ingangeni emanzini ngemva kwemizuzu embalwa, ibisiwe kahle.

Uma iqeda, khona-ke kungaphezu kokugcoba noma okusikiwe. Qhubeka ufunda ukuze uthole ukuthi kungani le nkohliso isebenza.

Ikhwalithi Ephakeme Yekhwalithi Yenza Kanjani?

Ikhofi eliphakeme eliphezulu kufanele lilinganise i-acidity, ubumnandi, nokufutheka kwesipuni esisodwa, ne-flavour elibushelelezi, futhi akukho namanothi.

Leyo indlela eyinkimbinkimbi yokusho ukuthi ikhofi enhle kakhulu kufanele ithole okuhle. Akufanele ukunambitha ukushiswa, okushicilelwe, noma okuluhlaza. Kumele kube nama-flavour eziyinkimbinkimbi nama-nuanced. Akufanele ukunambitheka. Akufanele ukunambitheka ngokweqile okumnandi, okubabayo, noma okune-acidic. Kumelwe uzizwe ubushelelezi olimini. Kungenzeka kube nama-flavour e-fruity, e-flower, noma e-earthy. Kufanele ikushiye ufuna esinye sip, ngaphandle ushukela noma ubisi.

Iyini Impumuzo Enhle?

Kunezigaba ezintathu ekwenzeni ikhofi yekhwalithi eliphezulu kakhulu: ubhontshisi obuhle bekhofi , ukugcoba okuhle nokuhlelwa kohlobo lokuphuza. Kulezi zinsathu ezintathu, ukugaya kungase kubaluleke kakhulu, kulandelwe eduze nokukhiqiza ubhontshisi.

Inqubo yokugaya iveza ukunambitheka kwekhofi, ngokubangela ubhontshisi obuluhlaza ukushintsha nokwandisa ku-flavour, iphunga, ubuningi, nombala, besebenzisa ukushintsha kwamakhemikhali amaningana. I-roast enamandla iyovumela ubhontshisi ukuba ubonise ngaphezulu ukunambitheka kwawo kwangempela, okusho ukuthi ukunambitheka kudalwe kubhontshisi ngezinhlobo ezihlukahlukene, inhlabathi, ukuphakama nesimo sezulu.

E-roast emnyama, ukunambitheka kwe-roast ngokwayo kuba nzima kangangokuthi kunzima ukuhlukanisa umsuka webhontshisi.

Inkinga Yekhofi Engenambitheki Noma Ekhunjulwe Ngaphezulu

Ukusabela kwe-Maillard yindlela yokusebenza kwamakhemikhali phakathi kwama-amino acids kanye noshukela wemvelo ekunciphiseni ukudla okuholela ekudakeni kokudla ukuze kutholakale ukuthanda okunamandla.

Ukusabela kwe-Maillard kuqinisa ngezinga elingama-200 degrees Celsius (392 degrees Fahrenheit). Uma ubhontshisi wekhofi ufinyelela kule lokushisa, kuzokwenza umsindo ovela, owaziwa ngokuthi "ukuqhuma kokuqala," okufaka ukuqala kwama-roasts okukhanya.

Ubhontshisi obunambithekile --- noma ubhontshisi obungaphenduliwe ekuqhekekeni kokuqala --- ngeke kube khona i-caramelize. Lokhu kusho ukuthi i-fructose yemvelo ebhontshisi yekhofi izoba ezingeni eliphakeme kakhulu ngoba i-fructose engena-caramelizedwe empeleni imnandi ngaphezu kwe-fructose ephathekayo.

Njengoba ubhontshisi wekhofi ugosiwe isikhathi eside futhi emazingeni okushisa aphezulu, ama-amino acids kanye noshukela wemvelo emabhishi wekhofi aphule futhi aqhubekele phambili. Kodwa-ke, ngemuva kwama-degrees Celsius angu-250 (482 degrees Fahrenheit), ubhontshisi we-bean kanye nama-amino acids aphinde aphinde akhulule i-fructose engaphezulu.

Ngamanye amazwi, ikhofi edosiwe futhi engaphezu kokugcoba izoba noshukela okweqile kuwo futhi ngeke ilandelwe kahle.

Ingabe Umhlabathi Wakho Ukhofi Kule Icezi?

U-Emmanuel, umhlahlandlela waseFinca Rosa Blanca, osimeme ikhofi, wachaza ukuthi indlela engcono kakhulu yokutshela ukuthi ikhofi yakho igosiwe kahle ukubeka ikhofi eliphansi emgodini wamanzi e-ice. Uma ikhofi yakho igxila emanzini eqhwa phakathi nemaminithi ambalwa, iye yaba ngaphansi noma ngaphezulu, ngoba ushukela usuke uphuma ngaphandle kwekhofi ukuya emanzini. Uma kungenzi lutho (ngisho nangemva kwesigamu sehora), usufikile ikhofi efanele.