Roasting must learn coffee raw bean selection skills defective bean diagram

Picking beans is a very important action.

The delicacy of a cup of coffee will be greatly reduced once mixed with defective beans, no matter how fresh and expensive the beans are, it will be uncomfortable and destroy the flavor of the whole pot of coffee beans.

And most of the coffee that makes people feel palpitation and discomfort is usually caused by defective beans (such as mold infection, worm-eaten beans, sour beans), which emit biotoxins and have an impact on health.

We adhere to and strictly screen raw beans, the process:

1. After the whole bag of raw beans is purchased, the whole batch of raw beans are selected for the first time, such as mold infection, worm-eaten beans, sour beans and sift out the powder layer of bean skin.

two。 A small amount of sub-packaging, in order to avoid exposed beans, raw beans spread to each other, the whole bag to pick up a small amount of sub-storage.

3. After the raw beans enter the baking of ripe beans, pick them again to find out some problems that are not easy to detect before baking, so as to achieve the quality of fine coffee.

~ this is our baking persistence.

[common basic defective raw beans]

Moth-eaten bean

Insects enter and lay eggs when the coffee fruit is ripe, and the larvae eat the coffee fruit and grow, leaving traces of moth on the surface of the beans. usually the holes left by these larvae are connected, there are insect-eroded holes in one end of the beans, and the other is connected to him on the other. Moth-eaten beans can cause the coffee liquid to be cloudy and sometimes produce a strange smell.

Sour fermented bean

Generally speaking, sour beans are black or dark inside. Once the sour beans are cut or scratched, they will release a sour taste like vinegar. When baking, a sour bean can destroy a pot of beans. The reason for the emergence of sour fermented beans is generally contaminated by microorganisms in the process of harvest or treatment. Especially when picking ripe fruits and falling on the ground, they are contaminated in the process of washing, and the fruits growing on trees are overfermented due to the influence of humid climate, which is especially easy to produce sour fermented beans. Sour beans mixed with coffee will produce a rotten smell.

Shell bean

Shell beans are malformed beans with poor growth. It consists of two parts, the shell and the heart, which may be together or separate. the shell is like a shell and the inner part is like a cone or cylinder. Shell beans can cause uneven baking and are easy to catch fire during deep baking.

Black bean

Excessive fermentation of coffee beans and microorganisms can turn beans black. black beans have all-black beans and local black beans. Black beans generally mature early and fall to the ground, and turn black after long-term contact with the ground, which can be easily picked out through the preferred steps. Coffee mixed with black beans is muddy and has a rotten taste.

Damaged bean

In the process of peeling the raw coffee beans, the coffee beans come into contact with the machine leaves, and the damaged beans are formed because of the damage caused by mechanical cutting and other actions.

Unripe bean

Beans harvested before they are ripe are generally pale and yellowish green in the skin and silver skin of the unripe beans. The silver skins cling to the raw beans. The immature beans are usually smaller than the mature coffee beans, with inward curling surfaces, and the edges of the beans are not smooth enough. Unripe beans have a fishy and disgusting taste.