The importance of selecting defective beans what is the definition of defective beans

The necessity of picking beans

Why does this cup of coffee taste good when you drink a good cup of coffee that is delicious and smooth? In addition to the excellent varieties of raw coffee beans and the characteristics of careful planting and the correct roasting techniques of coffee roasters, the preparation and screening before roasting is one of the more important factors.

Coffee beans are also a kind of agricultural products, naturally there must be some good and bad fruits harvested in the same batch, so pick out the bad beans (defective beans / bad beans / immature beans / hollow beans. Etc.) is a necessary procedure.

For coffee farmers (businessmen) and roasters, picking beans has different purposes and considerations. For coffee producers, the purpose of picking beans is for appearance, quality and price. But for bakers, the first pass has already been done in bean producers, and the most important task for bakers is not to have bad beans mixed up and affect the taste (everyone must have attended a festive wedding banquet, etc.). There is usually a plate of black melon seeds for consumption on the front table, when you are reveling in the fun of eating melon seeds and enjoying the aroma and taste of melon seeds. When you suddenly bite a bitter, astringent and smelly melon seed, you will not only spit it out, but also lose your appetite). It's the same with coffee beans. If the roasted beans are mixed with unpicked bad beans, that cup of coffee will no longer be mellow and delicious.

But to tell you the truth, picking beans is really a boring, tiring but necessary task. If this procedure is skipped, there is no guarantee that you will not step on a landmine, although coffee producers have already been screened once when they shipped from there. However, the standards of coffee farmers / cooperatives / estates / bean merchants vary, and no one can guarantee that the beans they get are perfect. For example, I stepped on a bad landmine once.

The standard for bakers to pick beans is to pick out bad beans that affect taste. As for beans that do not affect taste but do not look good, why do you say so? If you want to buy every big and beautiful bean for every penny, you have to ask what price you want to have it, whether it tastes the same and whether it is worth the money. What's more, if you buy coffee powder, who knows if the coffee powder you bought at a sky-high price is really big and beautiful before it is ground into powder?

In various coffee stores / chains, their beans come from coffee roasters. The amount of beans roasted in their bean roasters ranges from ten kilograms to hundreds of kilograms at a time, and the beans are poured in sacks. Do you think they have that American time to pick beans? Please don't ask me, I don't know, people who are interested will find the answer themselves.