問題詳情
Fermentation in coffee refers to the microbial reaction of yeasts andbacteria breaking down the sugars in mucilage. This process produces acidswhich will later add complexity and depth to a coffee. This reaction has beenstudied and developed in coffee-growing regions everywhere, and great careis taken to understand and master this process. Producers utilize a widevariety of methods to control or enhance fermentation in their coffees. Someprocessing methods are stylistic, while others are executed out of necessitydue to lack of resources such as water.The washed, or wet, process is a common practice all over the world andis the most widely accepted method in specialty coffee today. Beans arepulped from their skin and fermented in cement tanks. Then, the beans arerinsed with running water and the remaining mucilage is dried. This processgreatly controls fermentation and allows for terroir-driven flavors. With thisprocess one will clearly be able to taste inherent qualities of the coffee itself.Controlling and inhibiting fermentation also decreases difficulty in creating aconsistent coffee from cup to cup. Clean, vivid and complex flavors areexpected in coffees labeled with low fermentation.Pulped natural, semi-washed, and honey processing are all moderatelyfermented to highlight sweetness and body. A common practice with thislevel of fermentation is to allow the mucilage to coat the coffee beans afterthey are pulped. This mucilage will continue to ferment on the bean while thesun dries out, thus stabilizing the coffee. Coffees treated with these processestend to be universally loved, and are helpful components to a blend lacking insweetness. These processes typically result in creamy, sweet, andapproachable cups of coffee.Coffee drinkers have always been fascinated with natural, or dry,processed coffees. The flavors produced from so-called natural process can besome of the most complex, intense and colorful flavors that one can everexperience in coffee. Producers pick ripened coffees and immediately spreadthem on patios or raised beds to be dried. This allows for fermentation tooccur within each individual bean. Each cherry will have slight variances in sugar content, and therefore slight variances in fermentation will occur. To besuccessful, coffees must be picked at uniform ripeness to ensure that sugarcontent within each cherry is similar. This allows for the fermentation processto be similar from cherry to cherry. Coffees with high fermentation will haveexaggerated and wild characteristics. Fruity, wine-like and complex nuancesin the cup are expected.
42. What is the passage mainly about?
(A) Suggesting the best method to observe fermentation in coffee.
(B) Explaining some processing methods of fermentation in coffee.
(C) Arguing for the most ecological method for producing coffee beans.
(D) Illustrating some processing methods of microbial reaction in coffeebeans.
42. What is the passage mainly about?
(A) Suggesting the best method to observe fermentation in coffee.
(B) Explaining some processing methods of fermentation in coffee.
(C) Arguing for the most ecological method for producing coffee beans.
(D) Illustrating some processing methods of microbial reaction in coffeebeans.
參考答案
答案:B
難度:適中0.460674
統計:A(12),B(41),C(23),D(10),E(0)
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