SCAA's selection of defective beans! The details that most easily affect the variety of coffee beans!

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Coffee raw beans are often mixed with impurities and bad beans, impurities refer to some sand and gravel, withered branches and sundries, while bad beans are often called "defective beans". Before baking, if these impurities and defective beans are not carefully removed manually, it will affect the overall quality and flavor of the coffee.

For the coffee industry, although the cost of picking beans by hand is high, it can be confirmed that the quality of coffee beans must be good! Pick beans in the factory often use air ducts to filter out small pebbles and other sundries, but it is impossible to select bad coffee beans, although focusing on a single factory mechanical bean picking saves time and cost, but absolutely can not save labor for the sake of quality.

The following is an introduction to the types of raw bean defects listed by the SCAA American Fine Coffee Association:

All black beans, half black beans

Cause: immature beans are over-fermented in the process of refining, leading to microbial infection.

Coffee cherry

Cause: defects in the pulp removal process of raw beans, or screening errors caused by lack of maintenance of the sorting machine.

Sheepskin membrane bean

Cause: mechanical treatment defects in the drying process.

Foreign matter

Cause: non-coffee bean substances that can be caused in all production processes.

Whole sour bean / local sour bean

Cause: when harvesting and raw beans, pollution fermentation occurs due to microbial invasion and infection.

Fungus infected bean

Cause: poor temperature and humidity during storage is the main cause, such as sporadic spores will infect other beans.

Light / severe moth

Cause: coffee borer invades and propagates when the coffee fruit is ripe, and the larvae gnaw on the fruit and grow, usually from one end to the other.

Unripe bean

Cause: coffee is harvested when it is immature or partially mature.

Withered bean

Cause: malnutrition or lack of water during growth.

Floating bean

Cause: excessive drying or improper storage during processing.

Shell bean

Cause: caused by genetic variation.

Broken bean

Cause: damage in the refining process, such as shelling, washing, etc.

Look at the above all kinds of defective beans are not very amazing! If not singled out, these bad beans mixed with good beans roasted together, will greatly affect the overall quality of coffee, it can be said that "a grain of rat shit spoils a pot of porridge".

From hand-picked beans to fresh roasting, it has not been a gimmick, but only to make transparent these most basic processes in the coffee-making process, so that consumers feel at ease and generate confidence. it is also the sincerity of the coffee industry to show a good cup of coffee.