How can coffee raw beans be high quality raw beans?

First look at the general situation of beans, novel and high-quality raw beans, the general situation is shiny, in addition, the handling of good raw beans, average color, the uneven color of the general situation can not be called good beans, when choosing and buying, we must choose the average color. Secondly, the particles are of the same size, which is also evidence of good quality. When purchasing, make sure that the particle size is the same. The average neat coffee raw beans can achieve a consistent baking effect; otherwise, some are too deep and bitter, and some are too shallow and sour, and the city affects the overall taste of roasted coffee beans.

Raw beans are divided into several grades according to the quality scale, which varies from place to place, and is determined on the basis of size and shape. The higher the grade, the better the quality. At present, because the domestic coffee raw bean market has just started, the coffee raw beans sold are mainly low-grade beans. There are many flaws in the raw beans that the great master gets. The risk of defective coffee beans is the same as in the past, including:

It is neither flat bean nor garden bean. Due to abnormal development, the raw bean is broken in the center when shelling. This kind of bean tends to be uneven when baked.

Unripe beans / white dead beans:

Fermented beans / black beans:

Coffee is harvested before it is fully ripe. This kind of bean is ivory after baking, and its mouth and stomach are green and astringent.

Moldy beans:

In the process of processing and transportation, it is wet and rainy, and mold grows. As long as there is a bean mildew, it will soon spread to others, must pay attention to.

Moth-eaten beans:

Mutant beans:

It is eaten by a pest called Dendroctonus japonicus, and there are worm eyes on the beans, making the coffee smell.

Whether it is beautiful or not:

Bring the outer skin into the drying process. In the process of non-washing processing, raw beans can be pulled out from their shells, but in the process of washing, this condition becomes defective beans.

Dissimilar beans:

In the process of processing or washing, the beans are fermented internally. It has the smell of fermented acid.

It is like Luo Busta mixed with Arabica Langzhu and flat beans assimilated by orchard peas.

Small gravel:

Easily break the bean grinder, fight the extensive sun can be found. During the selection, we spread out the beans and put them in a place with plenty of light, and it is more efficient to pick them with both hands. Fundamentally, coffee raw beans that look uncomfortable can be picked out. Choose the neat beans in the future to make the baking cleaner and the taste more pure. If you mix too many unexpected identities, you won't be able to judge your true taste at all. General commercial grade of popular coffee raw beans, through their own selection, can also reach a very high and expensive grade, or even the level of beautiful coffee.