The method of choosing and buying high-quality coffee beans-- seeing, hearing, asking and cutting

Smell, of course, is the smell of coffee, especially under the condition that bags of coffee are not allowed to be opened, smell plays a particularly prominent role in judging the freshness of coffee beans. As the production time printed on the coffee bean packaging is generally the packaging time, rather than the real baking time, so whether the coffee is really fresh, whether it is properly preserved, or to smell it as true! If it is the aluminum foil bag packaging of the one-way breathable valve, we can put the nose close to the round hole of the breathable valve, and then gently squeeze the package. If none of the gas is squeezed out or the squeezed gas is tasteless, it means that there is something wrong with the sealing of the bag, or that the beans are not very fresh when they are packaged, or that the bag of coffee has been on hold for a long time. Anyway, it's not worth buying coffee.

If an aroma is squeezed out, then we need to carefully identify the aroma. The best aroma should be rich and lingering. If there is only a little aroma and the smell is gone before it is smelled, the aroma is called insufficient aroma, either the beans are not fresh enough, or there is something wrong with the quality of the beans, which generally appear on the lightly roasted and stale coffee beans. If there is a heavy oily or smelly smell in the fragrance, it generally shows that the coffee beans are deeply roasted and not fresh.

Smelling is more difficult than looking, but you will also have a better understanding of the quality of coffee, and you may feel worse about the taste at first, but as long as you smell more, the quality of coffee will never escape your nose.