Coffee Learning knowledge sharing the second lesson of the roaster-- understanding defective beans

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

When raw coffee beans are traded in the commercial market, both the buyer and the buyer will inevitably pass through the cupping

To determine the aroma, flavor, sour taste, texture and finish of the target coffee

The characteristics of. The most important thing is that high-quality coffee must not have bad smell and defects.

And rotten smell.

As a small number of our own bakers, we are not in the quality of raw beans.

There is any right to choose and judge, especially if you sell it at a reasonable price

When some coffee beans are touted as high-quality coffee beans, some defects and defects will be pursued.

The perfect baker is at great risk.

Therefore, the correct and complete recognition of defective tofu and bad beans is a must for bakers.

A course. Coffee learning is very important.

Interesting and scientific training to identify and screen defective beans. The most important thing is that every student also needs

Learn the flavor effect of each defective bean and its agricultural production process.