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Does the quality of raw beans mean that the baking technology has improved?

Published: 2025-12-17 Author: World Gafei

Last Updated: 2025/12/17, Communication of professional baristas follow the coffee workshop (official Wechat account cafe_style) Xiao Zhang, who used to work for me, left to work in a Japanese-style boutique coffee roaster at the end of the year. One day I came back to sit down and said that the beans in their house were so beautiful that they could not pick out any defective beans. I asked her, "how much time does it take to pick how much at a time?" , [10 kilograms about 4

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

Xiao Zhang, who used to work for me, left at the end of the year to work in a Japanese-style boutique coffee roaster. One day I came back to sit down and said that the beans in their house were so beautiful that they could not pick out any defective beans. I asked her, "how much time does it take to pick how much at a time?" [10 kilograms for about 4-50 minutes, only about 2-30 defective beans were picked out], I said: "very soon", he said [pick quickly because the beans are beautiful]. With that, a guest just went to their store yesterday to buy a pound of Costa Rican-Raminita raw beans and showed them to me for half a pound. I took a look and picked them out. Half a pound of raw beans picked out more than 30 defective beans. I asked Xiao Zhang, how do you pick beans? No wonder 10 kilos only takes 4-50 minutes. I'll pick one kilogram of beans myself for about 10 minutes.

Of course, I don't pick beans very often, unless I pick up a few defective beans at random. But today's focus is not on picking beans! Is to pick the value of beans! Recently, there have been more and more self-baking shops that advertise "zero defects", especially those who wave flags and shout along with the uproar and use force on the Internet, often saying the phrase "a pot of porridge spoiled by rat shit".

Sometimes I am really bored, you can drink the taste of a defective bean, why can't you drink the shortcomings of your own coffee?

Many guests often bring some popular beans and say with provocative eyes, do you want to have a try?

Try it! Why don't you try? Because I always spend money on beans to try, there is no need to know the level of others why not try?

I am really interested in those legendary shops. Of course, what I am really interested in is the level of coffee roasting in Taiwan.

The decoration can be changed, the atmosphere can be changed, and machines and equipment can be purchased, but the progress in baking technology is not rapid.

I said to a regular customer who likes to drink coffee and buy beans everywhere: "you try the beans. I must first cook the beans in each other's way 2-3 times until you think they have the taste you drink on his side, and then cook them again in my own way. After comparing the advantages and disadvantages, use the same beans I baked myself to cook the same beans in his way and cook them in my own way. Sometimes I find time to see for myself in order to make sure that I have made a mistake.] I don't judge other people's beans randomly. I have to prove that I can boil them above his level with his beans. Then I cook it above his level in my own way, and finally use my own beans to compare the gap between the two. It's not to boil other people's beans and say no to other people's beans.

I asked Xiao Zhang: you are already super-boutique coffee. You pick once in Japan, once in Taiwan, and then again in Taiwan. Now I have picked out defective beans that far exceed the proportion of defective beans you picked. What's the point of picking beans?