The importance of hand selection

The standard procedure is as follows:

1. Master raw beans

two。 Hand selection of raw beans

3. Fresh baking

4. Hand selection of baked beans

5. Correct preservation and management of baked beans

6. Blending taste

7. Fresh grinding

8. Correct extraction

As the quality of raw beans is mainly affected by the varieties of coffee, the geographical environment and methods of cultivation, the refining process of raw beans, screening and grading, correct storage and transportation, and other factors, these are mainly controlled by coffee producers and raw bean traders. We can only choose to master raw bean products through experience.

Of course, now consumers generally choose to buy roasted coffee beans directly, skip to step 5, so mainly choose a good baked bean supplier! But before World War II, before the rise of the large coffee bean baking industry, every family baked beans on its own. (thanks to the progress of civilization, the social professional division of labor saves consumers a lot of trouble.)

If it is coffee brewed from such coffee beans (worm-eaten beans, moldy beans, fermented beans), do you dare to drink it?

In the above steps, two of them refer to "hand selection", that is, to rule out all kinds of bad factors that affect the flavor of coffee through experience. According to research, often a defective bean can affect the normal flavor of 50 grams of beans, that is, what we Chinese often say, "A mouse shit spoils a pot of porridge." However, in the modern mass production, baking commercialization, this "hand-selected" exquisite degree has a certain commercial consideration. This is why in the previous blog post on the concept of boutique coffee Specialty Coffee (3), general commercial coffee (General Commodity) accounted for the majority, while premium coffee (Premium Coffee), boutique coffee (Specialty Coffee) and even premium coffee COE (Cup of Excellence) accounted for so little!

Let's take an example to calculate an account. If the general high-grade water-washed raw beans go through the standard "hand-selected" process, followed by baking and then "hand-selected", the average loss will reach 20%. If the less refined dry raw beans, sometimes as high as 40%, that is, only one kilogram of raw beans, usually only 60% to 70%, that is, 6 or 700 grams of baked beans. "hand-selected" work often requires experienced hands, which can not be completely replaced by machines, so this is why boutique coffee is so rare!

So bloggers often say, "expensive beans are not necessarily good, but good beans must be done!"

Through the "hand-selected" process, coffee products can be greatly improved, and even reach the level of fine coffee.