Talk about the classification of color characteristics of raw coffee beans

Types and characteristics of raw coffee beans

Type A-White type

It is characterized by low water content, white as a whole, high maturity, mixed bean grain size and thin bean-shaped flat meat. The bean surface is not concave and convex, and has a smooth touch; it is mostly produced in lowlands or medium and high places, with weak sour taste and less aroma. Therefore, even if we use light baking to moderate baking, the sour taste will not be particularly prominent. The meat is thin, so it has good heat permeability and can be fully expanded, so it has a beautiful appearance and is very popular. Coupled with high maturity and good heat permeability, it is not easy to bake unevenly. However, if you use deep baking, it will be like unsparkling beer, insipid and tasteless. Pay attention to the baking degree not to exceed the shallow to moderate stage.

Type B-cyan type

The type that can be used at will, has some characteristics of both type An and type C, and can use a variety of baking degrees, such as shallow baking to moderate baking, medium-deep baking and so on. The appearance looks a little dry and dry, and the surface is a little uneven. Like mocha Matali, the maturity, water content, bean size and other values are uneven, so be careful not to bake for too long, so as not to cause uneven baking. Most of them are produced in lowlands, medium and highlands, and the heat permeability is not as good as type A. shallow baking will cause astringency, so we should pay attention to it.

Type C-green type

Most of the coffee beans produced in the middle and highlands have relatively thick meat, less concave and convex surface, light green, rich taste and aroma, especially excellent aroma, which can fully appreciate the charm of coffee. The most esoteric medium-deep roasting in the coffee world can make it more delicious. Nicaragua, Mexico, Brazil and other integrated coffee indispensable coffee beans belong to this category, a wide range of uses, but also can replace B-type and D-type coffee beans. Generally speaking, new beans have an irritating taste, but the new beans of type C coffee beans do not often have this situation. It is characterized by a slight dryness on the surface.

Type D-dark green type

Large pellets of hard beans from the highlands. The meat is thick and has a lot of water content, so it is not easy to bake because of its poor heat permeability. Bean surface is uneven, showing dark green, light baking to moderate baking can not give full play to its taste, suitable for medium-depth baking. The Coffee Futures Exchange in New York sees it as the same class as Colombian fresh and bright coffee. After deep roasting, the flavor is still strong, with a multi-layered flavor that type An and B coffee do not have. French baking will make it monotonous, but it is still quite full-bodied. Fleshy meat is easy to cause "core" when baking, which will restrain the aroma.