Coffee beans, soft beans and hard beans? What's the difference between baked soft beans and hard beans?

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Hat Are Hard and Soft Beans? What are hard beans and soft beans?

"Hard Bean-HB" and "Soft Bean-SB" are the two simplest words to describe the density of coffee beans. They fall within the range of "strictly hard bean-SHB" and "strictly soft bean-SSB". The grading basis varies from country to country, so this article only focuses on the general attributes that appear with the increase or decrease of the density of coffee beans.

What Causes Green Coffee

Bean Density?

What causes the difference in the density of coffee beans?

Have you ever heard that "the higher the coffee beans grow, the better the quality of the coffee beans?" Although this is too general and one-sided, it is a universal basis. Temperatures are lower at high elevations, and cool temperatures can slow down the ripening of coffee beans.

The slow growth rate makes the density of coffee beans higher than those grown at low elevations. These coffee beans are widely loved by the public because their sugar content and flavor have been well developed and have pleasant acidity. Coffee beans grown at low altitudes tend to mature faster, and they grow in warmer environments, so coffee beans are more permeable.

Climate, diversity of coffee species, different treatment methods, soil texture and other factors also affect the density of coffee beans. The density of coffee beans also depends on the water content of coffee beans. The process of processing and storing raw beans will change the water content of coffee beans, as well as the density of beans. Altitude is only one of the most easily measured factors.

How Can I Recognise

Hard and Soft Beans?

How to identify soft and hard beans?

How Should I

Roast Hard & Soft Beans?

How to bake soft and hard beans?

High-density raw beans will make a more blunt and deep sound in the boiler. In baking work, the reference of density is often reflected in: bean temperature, yellow point stage control, especially the overall baking rhythm and so on.

For example, we usually use a higher input temperature than soft beans to deal with hard beans, such as adjusting the firepower and throttle twice before and after the yellow dot to ensure that the flavor is fully developed.

So in your baking plan and baking record, moisture and density should be within the recording range, especially for friends who have just come into contact with baking, as complete data as possible will help you narrow down the problem. Get a sense of the baking method that meets your expectations through repeated corrections.

Only with more attempts can we have a relatively satisfactory baking rhythm, and only by understanding coffee and raw beans can we find rules in all kinds of changes.