Abagazingi kufanele bathole izinga lokuswakama likabhontshisi ngaphambi kokubhala ikhofi.
Umswakama wekhofi oluhlaza uzosebenza njengomqhubi, ovumela ukushisa kungene kubhontshisi.Ngokuvamile lenza cishe u-11% wesisindo sekhofi eliluhlaza futhi lingathinta izimfanelo ezihlukahlukene, okuhlanganisa ubumuncu nobumnandi kanye nephunga nomuzwa womlomo.
Ukuqonda izinga lomswakamo lekhofi lakho eliluhlaza kubalulekile ukuze abagazingi abakhethekile bakhiqize ikhofi elingcono kakhulu.
Ngaphezu kokuhlonza amaphutha eqeqebeni elikhulu likabhontshisi, ukulinganisa izinga lomswakamo wekhofi eliluhlaza nakho kungasiza ngezinto ezibalulekile zokugazinga njengezinga lokushisa lokushaja kanye nesikhathi sokuthuthuka.
Umswakama wekhofi unqunywa ini?
Ukucubungula, ukuthunyelwa, ukuphatha, nezimo zokugcinwa yizici ezimbalwa nje ezingase zithinte umswakama wekhofi kulo lonke uchungechunge lokunikezwa kwekhofi.
Ukukalwa kwamanzi emkhiqizweni maqondana nesisindo sawo sisonke kubizwa ngokuthi umswakama, futhi kushiwo njengephesenti.
UMonica Traveller no-Yimara Martinez be-Sustainable Harvest bakhulume ngokuhlaziywa kwabo okusha kokuthi Water Activity in Green Coffee emcimbini we-virtual we-Roast Magazine wango-2021.
Bathi umswakama wekhofi uthinta izici ezihlukahlukene zomzimba, okuhlanganisa isisindo, ukuminyana, i-viscosity, kanye nokusebenza.Ukuhlaziya kwabo kusho ukuthi umswakama ongaphezulu kuka-12% umanzi kakhulu futhi ngaphansi kuka-10% wome kakhulu.
U-11% uvame ukucatshangwa ukuthi ulungile njengoba lokhu kushiya umswakama omncane kakhulu noma omningi kakhulu, okuvimbela ukusabela okufisayo kokuthosa.
Izindlela zokomisa ezisetshenziswa abakhiqizi zinquma kakhulu umswakama wekhofi eliluhlaza.
Isibonelo, ukuphendula ubhontshisi njengoba omile kungaqinisekisa ukuthi umswakama ususwa ngokufanayo.
Amakhofi emvelo noma agaywe uju angase abe nesikhathi esinzima sokoma ngoba kunomgoqo omkhulu wokudlula umswakama.
Amandla e-mycotoxin akhiqizwayo kufanele agwenywe ngokuvumela ubhontshisi wekhofi ukuthi wome okungenani izinsuku ezine.
U-11% uvame ukucatshangwa ukuthi ulungile njengoba lokhu kushiya umswakama omncane kakhulu noma omningi kakhulu, okuvimbela ukusabela okufisayo kokuthosa.
Izindlela zokomisa ezisetshenziswa abakhiqizi zinquma kakhulu umswakama wekhofi eliluhlaza.
Isibonelo, ukuphendula ubhontshisi njengoba omile kungaqinisekisa ukuthi umswakama ususwa ngokufanayo.
Amakhofi emvelo noma agaywe uju angase abe nesikhathi esinzima sokoma ngoba kunomgoqo omkhulu wokudlula umswakama.
Amandla e-mycotoxin akhiqizwayo kufanele agwenywe ngokuvumela ubhontshisi wekhofi ukuthi wome okungenani izinsuku ezine.
Yiziphi izingozi ezingase zibe umphumela wokuntuleka komswakama?
Ukuhlola umswakama wekhofi labo eliluhlaza, abarosayo banokufinyelela ezinhlobonhlobo zemishini.
Kubalulekile ukuqaphela ukuthi cishe abukho ubudlelwano obuqondile phakathi kokuqukethwe komswakamo kanye nemiphumela yenkomishi.Kuyangabazeka ukuthi ikhofi elinomswakama ongu-11% lizokhula eminyakeni yamashumi ayisishiyagalolunye.
Kuphela ukuhlobana okuqondile okukhona phakathi komswakama nomsebenzi wamanzi nokuzinza, ukuphila isikhathi eside, nempilo yeshelufu yekhofi.
Uma ukuminyana kukabhontshisi kwehle ngokwanele kangangokuthi ngeke kusakwazi ukusekela ukucindezela, umhwamuko uyakhululwa ekuqaleni kokuqhekeka.
I-roast elula izolahlekelwa umswakama omncane kune-roast emnyama ngoba ukuncipha kwesisindo ngaphakathi kwekhofi kubangelwa ukulahlekelwa umswakama.
Kunamuphi umthelela okuqukethwe komswakama okosa?
Amakhofi anomswakama ophezulu angaba inselele ukuwoswa ngaphansi kokulawula.Lokhu kungenxa yeqiniso lokuthi uma esenziwe umhwamuko, angase aqukathe umswakama namandla amaningi.
Okuqukethwe umswakama nakho kungazuza ekugelezeni komoya.Isibonelo, i-roaster izodinga ukusethwa ngokugeleza komoya okuphansi uma ikhofi linomswakama ophansi.Lokhu kuvimbela umswakama ukuthi ungomi ngokushesha, okungashiya amandla amancane okusebenza kwamakhemikhali okudingekayo ukuze kuthoswe ukuthosa.
Ngakolunye uhlangothi, ama-roasters kufanele athuthukise umoya ukuze asheshise inqubo yokomisa uma okuqukethwe komswakama kuphezulu kakhulu.Ukuze unciphise ukukhuphuka kwamandla, ama-roasters kufanele alungise isivinini sesigubhu ekupheleni kokuthosa.
Ukwazi umswakama wekhofi ngaphambi kokugazinga kuzokusiza ukuthi uthole ukunambitheka okungcono kakhulu futhi uvimbele amaphutha okugazinga.
Ukuhlola umswakama njalo kusiza abagazingi ukuthi bagcine iphrofayili yokosa engaguquki futhi baqinisekise ukuthi ikhofi labo alehlisi isithunzi ngenxa yokungagcinwa kahle kwezimo.
Ikhofi eliluhlaza kufanele lihlanganiswe nezinto eziqinile okulula ukuziphatha, ukupakisha, nokupakishwa ukuze uzigcine.Kufanele ingangeni moya futhi iphinde ivaleleke ukuze kuvikelwe ikhofi ekuswakekeni nasekungcoleni amagciwane.
Kwa-CYANPAK, sinikeza izixazululo ezihlukahlukene zokupakishwa kwekhofi ezingase zisetshenziswe kabusha ngo-100% futhi ezenziwe ngezinsiza ezivuselelekayo njengephepha le-kraft, iphepha lerayisi, noma iphakheji ye-LDPE ye-multilayer ene-PLA yangaphakathi eco-friendly.
Ngaphezu kwalokho, sinikeza abarosi bethu inkululeko ephelele yokudala ngokubavumela ukuthi bazenzele ezabo izikhwama zekhofi.
Isikhathi sokuthumela: Dec-20-2022