Kulula ukucinga ukuba xa sithetha “ngencasa” yekofu, sithetha kuphela ukuba incasa njani.Ngaphezulu kwama-40 eembotyi zekofu eziqholiweyo, ivumba elimnandi lingatyhila ulwazi oluninzi malunga neemeko apho iimbotyi zekofu zazikhuliswe phantsi kwazo kunye neprofayili eqhotsiweyo kunye nobuchule obusetyenzisiweyo ukuzivelisa.
Ngelixa ikofu eluhlaza inazo iibhloko zekhemikhali zokwakha ivumba, luxanduva lweroaster ukuqhotsa iimbotyi ukukhupha imichiza enevumba elimnandi.Ngaphambi kokwenza oku, kubalulekile ukuqonda indlela ivumba lekofu eliveliswa ngayo kunye nendlela iimeko ezahlukeneyo ezinokuchaphazela ngayo.
Cinga ngokuba nengqele, ngokomzekelo, xa izivamvo zakho zokujoja zingasebenzi kakuhle kwaye ukutya kwakho kunencasa epholileyo.Nokuba iincasa zakho zisasebenza, awunakungcamla kwanto.
I-Orthonasal olfaction kunye ne-retronasal olfaction zezona ndlela zimbini apho ivumba libonwa khona.Xa ikofu ifakwe okanye ikhona emlonyeni, i-retronasal olfaction iyenzeka, apho kuchongwa amacandelo amnandi njengoko ehamba ngejelo leempumlo.I-Orthonasal olfaction kuxa siphunga ikofu ngeempumlo zethu.
I-Aroma isebenza njengesikhokelo kwii-roasters zekofu ezikhethekileyo ekugwebeni ukuba uphuhliso lweembotyi lufanelekile, ngaphezu kokubaluleka kwayo kumava oluvo lwabathengi.
Yintoni Echaphazela Ivumba leKofu?
Iimbotyi zekofu eziluhlaza azinalo ivumba elahlukileyo.Iikhemikhali ezinuka kamnandi azidalwanga de kube semva kokuba ikofu isojiwe, nto leyo eqalisa ukulandelelana kweekhemikhali ezenza ikofu ibe ngamavumba ayo.
Oku kubangelwa iindidi zeekhemikhali zangaphambili, kuquka ishukela, iiprotheni, i-carbohydrates, kunye ne-chlorogenic acids.Nangona kunjalo, kuxhomekeke kwiindidi ezahlukeneyo, kubandakanya ukuhlukahluka, iimeko ezikhulayo, kunye nobuchule bokusetyenzwa, ukuxinana kwezi zinto zandulela iikhemikhali ziyaguquguquka.
I-Enzymatic, i-distillation eyomileyo, kunye ne-sugar browning ziindidi ezintathu ezisisiseko apho i-Specialty Coffee Association (SCA) yohlula amavumba ekofu.Iaromas eziveliswa njengemveliso ye-enzayimi ephuma kwiimbotyi zekofu ngexesha lokukhula kunye nokulungiswa zibizwa ngokuba ngamavumba e-enzymatic.La mavumba amnandi adla ngokuchazwa njengeziqhamo, iintyatyambo kunye namayeza.
Ngethuba lenkqubo yokugcoba, ivumba elivela kwi-distillation eyomileyo kunye ne-sugar browning ivela.Ukutshisa iintsinga zezityalo kukhokelela ekuvelisweni kwevumba elomileyo ledistillation, elidla ngokuchazwa njengekhabhoni, iziqholo, kunye nentlaka, ngelixa impendulo ye-Maillard ibangela ukukhula kwevumba leswekile elimdaka, elichazwa njenge-caramel-like, chocolatey, kunye ne-nutty.
Nangona kunjalo, kukho ezinye izinto ngaphandle kweemeko zokukhula kunye nokuqhotsa okunokuthi kuphembelele ivumba lekofu ngenxa yokwahluka kwi-polarity edibeneyo.
Ngokutsho kophando, iimolekyuli ezininzi ze-polar ezifana ne-2,3-butanedione zikhupha ngokukhawuleza kunokuba zingaphantsi kwe-polar njenge-damascenone.Ivumba elibonwayo kwikomityi yekofu evundiweyo liyatshintsha kunye nexesha lokutsalwa njengesiphumo sokwahluka kumaxabiso amacandelo okutsalwa.
Njani uPackaging Aids kuGcino Ivumba
I-aroma inokuchaphazela kakhulu ukutsha, okubizwa ngokuba yi-original, iimpawu ezingonakali zekofu, ukongeza kwincasa.
Iimbotyi zekofu zilahlekelwa bubunzima kwaye zibenemingxuma ngakumbi xa ziqhotyiswa, nto leyo eyenza kube lula ukuba izinto ezivumba limnandi zibaleke.Ukuba ikofu egcadiweyo ayigcinwanga kakuhle, izithako zayo ezinevumba elimnandi ziya konakala ngokukhawuleza, ziyijike ibe mcaba, ibe buthuntu, kwaye ingabi nancasa.
Ikofu inokufihla iimpawu ezahlukileyo zeembotyi ukuba ayikhuselwanga kwiimpembelelo zangaphandle.Oku kungenxa yokukhululeka kwekofu efunxa ivumba elivela kwindawo yayo.
Xa ungcamla ikofu, ivumba libalulekile ekumiseleni ukuba incasa ibonwa njani.Ngaphandle kwayo, incasa yekofu ibingayi kuphila, ingabi nomdla, kwaye ithe tyaba.Kubalulekile ukuba abaroji bekofu abakhethekileyo baqonde zombini iinkqubo ezibandakanyekayo kwimveliso yevumba elimnandi kunye nokugcinwa.
E-CYANPAK, sibonelela ngeendlela ezahlukeneyo zokupakisha ezihambelana nokusingqongileyo ukunceda ukugcina iimbotyi zekofu zintsha kwaye unike abathengi bakho awona mava aphezulu anokubakho.
Ixesha lokuposa: Dec-20-2022