Observe the 10 elements of raw coffee beans

Here are 10 factors to consider when choosing green coffee beans:

1. Green beans should be very similar in size. The appearance must be as consistent as possible, and the color should be close. This item determines the uniformity of color after baking and the difference in taste after baking. For example: 17/18 together, 15/16 together, 13/14 together, etc., because the smaller beans are baked at the same time as the larger beans, the roasting degree will be uneven, and therefore the performance in the cup will be uneven. The uneven color of green beans is attributed to the drying process, while the uneven appearance may be caused by the mixing of beans from different tree species.

Green Coffee Beans Sizing Chart

2. It must be determined that coffee farmers and processing plants divide batches according to the geographical growth area and species of coffee trees. These batches must be harvested separately, processed separately, and tested separately before deciding whether to mix and store according to the proportion.

3. The washed Arabica green coffee beans must be uniform in color and shiny in appearance, and there should be no uneven color or dark color. The processing of coffee beans has a decisive effect on the quality of green beans. If not handled properly, it will cause the color of coffee beans to be cloudy. Coffee that looks bad green doesn't taste good.

4. Try to understand the details of the green bean drying process. If the farm puts a lot of effort into the drying process to ensure that the green beans are properly dried, these efforts will be reflected in the performance of the cup. Improper use of balcony exposure or improper use of the dryer, usually can be distinguished by appearance: rapid drying using the dryer, will make the appearance of raw beans cloudy, or look brown; the appearance of raw beans has spots, it may be because the drying process is too fast, or the thickness of the balcony is too thin, or the use of the dryer speed is too slow. Some people suggest drying the green beans in the sun for a while on the balcony, then transferring them to the dryer, and finally taking them out for the final drying process. They believe this practice helps to even out the color. Some people put the shelled beans in the dryer at regular intervals and then put them back into the warehouse for storage. This way, the moisture content of the beans will be more consistent. This step is very important because the moisture content of the outside beans must be different from that of the inside. You can ask about the temperature used to dry the beans first. If it exceeds 42 degrees Celsius, it will not be too good.

5. Wherever you buy beans, make sure that they are sent to a processing plant immediately after harvest, or you risk getting a cup of coffee that is overfermented, because coffee beans begin to ferment as soon as they are picked. Ask them how they use the fermentation tank. Do you want to remove the beans floating on the water? Are the beans separated into different tanks according to their hardness after the de-mucilage process? Only those estates that spend a lot of time and effort on quality improvement understand the importance and necessity of these steps. If the mucilage removal process is carried out in a water tank simultaneously with the washing process, it is usual for the green beans to have some brown color attached to the surface, and the same situation will occur on the treated overripe beans.

6. In Brazil, this condition is known as "Fox Bean," and is not included in the defect project, the general novice bean picker will think this is a defect, but if you rub these beans with a sieve, the silver skin will fall off, so this is not a defect; immature beans will also have silver skin attached to the surface, but like the former rubbing, can not remove the silver skin. In the washed beans,"Fox Bean" presents a picture with higher acidity, richer fruit, and sometimes more Rio flavor. As for the direction of taste, it must be judged by drinking, not by visual observation.

7. Are the beans covered with pink silver in the cracks or on the surface? In some areas, this phenomenon is regarded as a great defect, but most people ignore this defect, the reason is simple, because in the coffee bean classification system does not list this item as a defective bean standard, so this kind of coffee beans may be classified as "Specialty" grade, into the hands of buyers. Beans with this condition are best tested separately from other beans to see if the defect is severe.

8. Are the green beans white or dark in color? The reason is that the drying time is insufficient, or the storage environment is too humid, and the performance in the cup is empty and boring. Whitening around the beans can also occur in beans that have been unevenly dried, meaning that one side of the same bean is drier and the other side may be fine. Whitening of beans can be caused by oxidation, contact with the ground, or contamination by sewage.

9. Smell the green beans. Excessive fermentation or soot contamination can be detected at this time, and these flavors may become imperceptible after baking.

10. Grab a handful of raw beans, how does it feel? If they are brittle to the touch, like glass, they may be overdried or overdried. If it feels too soft to the touch, it may not be dried enough, and such beans must be returned immediately, because raw beans at this moisture content are extremely moldy.