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      PROCESSING OF MAYI’S COFFEE, FLAVOR THAT BRINGS LIFE TO YOUR BODY

      admin by admin
      March 10, 2023
      in AFRICA, Agriculture, Biosafety, Business, Economy, Education, Employment, Farmers, GOVERNMENT, Local Communities, Paliament, sericulture, SILK UGANDA, Technology, TRIDI RESEARCH, Tropical News, Vocational Skills
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      PROCESSING OF MAYI’S COFFEE, FLAVOR THAT BRINGS LIFE TO YOUR BODY
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      By Carol Namono

      It’s not as hard as it looks-all you need to have is the right equipment, sometime have patience and love for the perfect cup of coffee. Processing coffee from green beans to ground coffee involves a few steps that should not be over looked.

      Coffee beans are like little miracles, transforming from humble beans, crushed or powdered to a rich, aromatic and complex beverage.

      HERE ARE PROCEDURES TO FOLLOW;

      Wet processed, shoed dried Arabic coffee beans are sorted to remove affected and unhealthy beans

      Healthy and an affected bean are then hard roasted using charcoal stove or firewood

      The roasting takes several stages, different temperatures and color changes

      The coffee beans color changes constantly with increase in the thermodynamic temperatures and involves the following characteristics.

      Figure 1: Raised tables for drying Coffee(Courtesy Photos)

      ROASTCHARACTERISTICS
      LightVery light still developing at the first crack
      Medium lightLight brown,1-2 minutes past first crack
      Medium (city roast)Medium brown color, not shiny ,just before the beginning of the 2nd crack – balanced Acidity
      Medium darkRich even brown color-Acidity begins to mute

      Other different roasts and characteristics are caused with adjourn temperatures. Yet as an organization “Medium-Dark” is more preferable to the tastes and preferences of the daily consumers.

      The medium dark roasted coffee beans are allowed to cool by constant stirring to avoid compaction which could leave the coffee beans still roasting while not on fire then winnowed.

      The cooled coffee beans are transferred to the thermoter (Crusher/Electric Mill) for crushing.

      Coffee Grinding Machine(Courtesy Photo)

      Several textures are involved but here are some;

      GRIND SIZECHARACTERISTIC
      FineVery fine coffee powder
      MediumFine with small particles
      CoarseSemi-big particles

      Other grid sizes can be achieved depending on consumer needs.

      Many weights can be taken but referring to TRIDI, there are two major weights i.e. 200g and 400g.

      During packaging stickers are placed onto the packets to differentiate Mayi’s Coffee from other producing companies, Weights are noted onto the stickers.

      Weights are taken using the weighing scale and the package is sealed using film sealer to avoid scent escape and contamination, the coffee is ready to for sale or consumption

      Compiled By Carol Namono P.R.O TRIDI

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      Tags: #tridiEmploymentGovernment of UgandaMinistry of Science and TechnologyScience and TechnologysericultureSilkTridi Ugandauganda

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        • Commercial Laboratory Production Of Tissue Cultured Banana Planting Material
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