Hand-selected preferred

A good cup of coffee starts with choosing coffee beans of consistent quality. When getting raw beans, first look at the surface of the beans, fresh high-quality raw beans, shiny surface, in addition, processed good raw beans, uniform color, uneven surface color can not be called good beans, must choose uniform color when purchasing. Secondly, the particle size is consistent, which is also evidence of good quality management. Make sure the particle size is consistent when purchasing. Uniform and neat coffee beans can achieve consistent roasting effect; otherwise, some are too deep and bitter, and some are too shallow and sour, which will affect the overall taste of roasted coffee beans.

Before introducing the coffee beans and grading standards (please refer to the previous blog: the birth of coffee beans and the concept of specialty Coffee), the standards vary from place to place, basically is "no defect highland production large particles is good beans", the higher the grade, the better the quality. However, the raw beans usually have many defects, which are the bad elements that destroy the original taste of coffee, and must be picked out. So the premise of a good cup of coffee is very important. The so-called defective bad guys are roughly as follows:

shell bean

Not flat beans are not garden beans, due to the development of abnormal reasons, raw beans in the shell when the central part of the broken. The beans tend to be uneven when baked.

black beans

Early maturity falls to the ground, long-term contact with the ground fermentation and blackening

fermented soybean

During the solarization process or washing process, the beans ferment internally. Fermented sour.

Dead beans.

Beans with abnormal results, color does not change easily due to baking

green bean

Coffee cherries are harvested before they are fully ripe. The beans are ivory in color and green in taste when baked.

mildewed bean

Moist, rain, mold breeding during processing and transportation. As long as there is a bean mold, it will soon spread to others, be sure to pay attention.

Worm-eaten beans

Worn by a pest called coffee beetles, the beans have insect eyes that give coffee a bad smell.

dried fruits

with the outer skin entering the drying process. In the non-washing process, the green beans can be removed from the shell, but in the washing process, this state becomes defective beans.

cocoa

Coffee pulp residue during sun drying, not fully shelled

small sandstone

It is easy to break the bean grinder, and it is easy to find a more extensive sun drying method.

Sometimes different varieties of beans are mixed together, such as robusta mixed in arabica, flat beans mixed in garden beans, etc.

In the selection of time we put beans spread out in sufficient light, with both hands side pick edge efficiency is higher. Basically, green coffee beans that look unpleasant can be picked out. After selection, the beans will bake more neatly and taste more pure. If too many unexpected factors are mixed, it is impossible to judge the true taste of coffee beans themselves. Ordinary coffee beans of general commercial grade can also reach very high and expensive grades, even the level of fine coffee, through their own selection.