Funda ukuthi ikhofi ikhiqizwa kanjani nezinhlobo ezahlukene
Ikhofi isiphuzo esiphuziwe esenziwe ngembewu ehlutshiwe, noma "ubhontshisi," isitshalo sekhofi. Isitshalo sekhofi siyindawo ehlala emazweni angaphansi komhlaba ase-Afrika nase-Asia, nakuba lesi sitshalo sesitshalwe kulo lonke elaseCentral naseNingizimu Melika.
Lapho amajikijolo esitshalo sekhofi evunwa, inyama isuswa futhi ilahlwe, ishiya imbewu kuphela. Ngaphambi kokugaya ubhontshisi banombala ohlaza okwesibhakabhaka futhi kubizwa ngokuthi ikhofi eluhlaza.
Ngenxa yokuthi ubhontshisi luqinile kakhulu kuleli phuzu, zithengiswa futhi zithunyelwa oluhlaza.
Izinhlobo zezinyosi zekhofi nezinhlobo
Amabhontshisi wekhofi ahluka ngobukhulu bawo, umumo, umbala nokuvutha kuncike esifundeni nasezimweni abakhulile kuzo. Ububanzi bama flavour kanye nama-aromas ahlukile phakathi kwezinhlobo ezihlukahlukene zesifunda kunjengoba kunezinhlobonhlobo njengoba izinhlobo ezihlukahlukene zewayini zitholakala ezivini ezihlukahlukene. Kumele uhlole ukuhlukahluka okuhlukile ukuze uthole ubhontshisi obuhle kumlenze wakho.
Iningi lezinhlobonhlobo zesifunda lizowela emikhakheni emibili eyinhloko, iRobusta noma i-Arabica.
- I-Arabica: Ikhofi yase-Arabica ibhekwa njengobuningi kuRobusta ngenxa yephunga layo elibucayi ne-acidity ephansi. Lezi zinhlobonhlobo zanda ezindaweni eziphakeme futhi zingase zibe nzima nakakhulu ukukhula. Lezi zitshalo ezinzima kakhulu zokukhiqiza zikhiqiza ubhontshisi obuphezulu obudayisela ngentengo ephakeme.
- I-Robusta: Ikhofi yamaRobusta ivame ukuba ne-flavour more acidic futhi enobudlova kune-Arabica kanye namazinga aphezulu e-caffeine. I-Robusta ingatshalwa ezindaweni ezingezansi, ezimweni ezishisayo, nangomswakama omncane. Ngenxa yokuthi iRobusta inemikhawulo ekhulayo encane futhi ine-flavour ejwayelekile efiselekayo, ngokuvamile idayiswa ngentengo ephansi kune-Arabica ubhontshisi. Iningi lamabhontshisi omthengi omakethe amakhomikhali afana neRobusta ezihlukahlukene .
Izitayela zekhofi
Ukuze ulungiselele ubhontshisi wekhofi oluhlaza okwephuza, kufanele uqale ugwetshwe. Amabhontshisi wekhofi agcwele ukushisa okomile futhi ahlale ephazamisekile ukuqinisekisa ukuthi ngisho nokushisa. Ububanzi bama-roast buhluka kusuka obomvu obomvu begolide kuze kufike emnyama, ukubonakala okumnyama. Ukuphazamisa isikhathi sokugcoba kunomthelela omkhulu ku-flavor, iphunga, nombala wekhofi ephuziwe.
Nakuba kunezigaba eziningana zokugcoba, zingahle zibe phakathi kwezigaba ezintathu eziyinhloko: ukukhanya, okuphakathi, nobumnyama.
- Ukukhanya: Ukukhanya okukhanyayo kuhlinzeka nge-flavour elula kunazo zonke, futhi kungase ibe namandla kakhulu. Ngenxa yokuthi kune-flavor encane egosiwe, ukunambitheka kwangempela kwebhontshisi kuvunyelwe ukukhanya. Ubhontshisi obuphezulu kakhulu noma izinhlobonhlobo ezivuthayo ezivame kakhulu zivame ukukhanya ukuze zivumele ukunambitheka kwangempela ukuthi kuhlale kuvelele. Lezibhontshisi zizobonakala zomile, njengoba ubhontshisi awungazange uphiswe kuze kufike lapho amafutha ekhishwa khona. Ama-roges alula afaka: i-Cinnamon, i-American, Half-City, ne-New England Roasts.
- Okuphakathi: Ubhontshisi obusiwe obuphakathi buzoba nombala obomvu we-chocolate, ubuso obomile, nokuvutha okugcwele. Lezi ubhontshisi zizoba ne-asidi encane kunokubhontshisi okukhanyisiwe nokuvutha okumnandi, okumnandi. Ngenxa ye-flavor elinganisiwe ne-asidi, lena yi-roast ethandwa kakhulu ngaphakathi kwemakethe enkulu yekhofi yezohwebo. Ama-roasts aphakathi nawo ayaziwa nangokuthi City Full, Breakfast Breakfast, noma Roast Regular.
- Ubumnyama: Ikhofi ebomvu ebomvu igcoke kuze kube yilapho ushukela uqala ukugcoba futhi amafutha aqala ukuphakama ebhontshisi. Kuncike ebumnyameni bokugcoba, ubhontshisi ungase ube ne-sheen encane noma ukubukeka kwe-oily kakhulu. Ukunambitheka kwamabhontshisi omuncu omnyama kunamandla, kuyabhema, futhi ngezinye izikhathi kuyamnandi. I-flavour yasekuqaleni yebhontshisi inqotshwa yi-flavour egosiwe ngakho-ke ubhontshisi obuncane obuvame ukusetshenziselwa ama-roast amnyama. Nakuba la ma-roast ane-acidity ephansi kakhulu, avame ukuchazwa njengomunyu. Imizi ewela ngaphansi kwesigaba esimnyama ihlanganisa isiFulentshi, isiVienna, isiNtaliyane, ne-Espresso.
- Ama-blends: Ukufeza amaphrofayli ahlukile e-flavour, ama-roasters amaningi azokwakha ama-blends amasiko wezinamba ezinamazinga amabili noma ngaphezulu okugcoba. Lokhu kunikeza ukunambitheka okujulile nokuyinkimbinkimbi okungeke kutholakale nge-roast eyodwa.
I-Caffeine ne-Decaffeination
Ikhofi mhlawumbe ibaluleke kakhulu ngokuqukethwe kwayo kwe-caffeine. Okuqukethwe kwe-caffeine ekomishi yekhofi kuyahlukahluka kuye ngokuthi uhlobo lwebhontshisi olusetshenzisiwe kanye nendlela yokuphuza. Nakuba iningi le-caffeine lisuswa ngesikhathi senqubo ye-decaffeination, ukulandelela imali kungase kuhlale. I-standard international ye-decaffeination idinga ukuba amaphesenti angu-97 e-caffeine asuswe ikhofi e-decaffeinated kanti izindinganiso ze-European Union zidinga ukuthi zingasuswa ezingeni elingaphansi kwama-99.9.
Izindlela eziningi ze-decaffeination zilandela isimiso esifanayo esiyisisekelo: ubhontshisi obombele emanzini, okuvumela i-caffeine (namanye amakhemikhali aphethwe yi-flavour) ukuba aphume kumabhontshisi.
I-liquid ekhishwe yilapho idluliselwa kwisihlungi noma ihlanganiswe ne-solvent ukuze isuse kuphela i-caffeine futhi ishiye ezinye izinhlanganisela ezizuzisayo. Isisombululo esingahle siphunga, i-caffeine isabekwa kabusha kumabhontshisi ukuvumela ukuthi ukunambitheka kubhalwe kabusha.
I-Swiss Water Method iye yathola ukuthandwa eminyakeni yamuva ngoba isebenzisa amanzi kuphela ukususa i-caffeine kodwa inqubo yinde futhi inzima. Amanye ama-solvents asetshenziselwa inqubo ye-decaffeinating ihlanganisa i-carbon dioxide, i-ethyl acetate, noma i-triglycerides. Indlela ngayinye inezinzuzo zayo kanye nezinkinga zayo kuhlanganise nezindleko, isikhathi, ukusebenza, kanye nomphumela ekugqumeni kokugcina.
Ucwaningo luqhutshwa ukukhiqiza izitshalo zekhofi ezingenayo igciwane le-caffeine synthase ngakho-ke azikhiqizi i-caffeine. Lokhu kuzoqeda isidingo senqubo ye-decaffeination futhi ngeke nje kuncishiswe izindleko kodwa futhi kuzokwenza ukuthi ukunambitheka kwangempela kwebhontshisi kuhambisane ngokuphelele.
Ukugcina ikhofi
Isitoreji esifanele sekhofi sinomthelela omuhle kunambitheka yendebe ephuziwe. Izitha zokunambitheka kwekhofi zibandakanya ukushisa, i-oksijeni, ukukhanya, nomswakama. Iningi lekhofi yokuhweba namuhla lithengiswa ngezikhwama ezivaliwe ezivaliwe nge-valve eyodwa-ndlela ukuze kuvunyelwe amagesi ukuphunyuka ngenkathi egcina oksijini. Uma uphawu olukhishwe esikhwameni seluphukile, kufanele kwenziwe ukunakekelwa okungaphezulu ukuze kugcinwe ubhontshisi.
Ekhaya, ubhontshisi wekhofi kufanele agcinwe kwisitsha esiphethe umoya esendaweni epholile, emnyama neyomile. Nakuba abanye abantu bekhuthaza ukugcina ubhontshisi wekhofi ku-esiqandisini noma efrijini, lokhu kungabonisa izingqinamba ngokuchayeka emoyeni, umswakama ngokweqile, nokumunwa kwama-flavour amakhulu.
Ngemuva kokugcoba noma uma uphawu luphukile esikhwameni esine-vacuum-uphawu, kungcono ukusebenzisa ubhontshisi kungakapheli amasonto amabili. Ngenxa yalesi sizathu, thola kuphela inani lekhofi elizosetshenziswa phakathi kwamasonto amabili ukuze ulondoloze ukushisa nokuvutha.
Manje ukuthi uchwepheshe wekhofi, ukuthi kwenziwa kanjani, nokuthi kufanele ugcinwe kanjani, usulungele ukuphuza.