by RolandGlew » Tue Jun 23, 2015 10:04 pm
Monday proves my undoing, and I'm behind, so two more interrelated factlets (not specific to Costa Rica this time!)
1) the ripe coffee cherry contains the green bean, the parchment layer around it and the mucilage. The mucilage is a fairly thin and tough sticky layer around the bean. In the space between the mucilage and the skin of the bean, is what is called the pulp. The term pulp gives the impression of fruit flesh, but in fact it's more liquid - like around a single pomegranate seed.
2) and given that the pulp isn't something you can chew, the way to taste a coffee cherry is to place it to your lips and squeeze it to pop it.
3 Cup Chemex, Hario Syphon, French Press, 5 Ibrik, Stove Top/Moka Pot, Pour Over, Hario V60, Kalita Wave, Kantans, AeroPress, Vario Grinder, Porlex hand grinder, Turkish Hand Grinder, Turkish Hand Grinder Missing Handle
