How do you get the defective beans in coffee? what do you think of coffee defective beans?
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)
The aroma of a cup of coffee reminds us of the importance of properly preserving raw materials during the food journey. The quality of coffee beans affects the flavor of drinking. Even improperly stored coffee beans may contain toxins. Long-term consumption may have an impact on health.
The origin is the first level of defective bean control.
The coffee on the market comes from coffee beans, and the three major producing countries of coffee are Brazil, Vietnam, and Indonesia. These coffee beans are produced in large quantities in countries as far away as the equator and the southern hemisphere. During long-distance transportation, coffee beans may have been improperly preserved because they have produced mold or ochratoxin A. In addition, coffee beans may cause defective beans due to improper processing in the process of harvesting and baking. With the global warming, the number of defective raw beans screened from producing areas is increasing year by year.
Defective beans refer to the black and brown beans in the raw beans, which are immature and have insect bite marks, and the beans contain twigs and stones. After picking and processing, they will be graded according to the coffee beans of different quality, and the allowable defect values are different. When the number of coffee defects is 50 defective beans per kilogram (50 per kilo), it actually means that the coffee should not exceed 50 defective beans per kilogram.
The coffee beans bought by ordinary consumers are usually cooked beans that have been baked, and it is no longer possible to see whether they are defective beans; if the raw beans are picked in the place of origin, they tend to be light brownish green, and the defective raw beans can be identified and moldy from their appearance. Black beans and sour beans can be obviously singled out.
Passing the standard is the best coffee.
"when purchasing raw beans, we will need manufacturers to provide raw bean samples for self-baking, through cup testing to confirm the moisture content of the beans and other items, and to be able to monitor whether they meet our needs," explained Zhang Liao Qiaoyu, a certified supervisor of the International Coffee quality Institute. Whether there are defects in raw beans are often reflected in the changes in flavor, and the appearance of raw beans has a considerable relationship with the shape and treatment method. According to the American Fine Coffee Association (SCAA) standard specification for primary and secondary defects, boutique coffee beans will be determined to become boutique coffee beans only after passing the basic scores of the American raw bean standard and cup testing system.
Instant coffee powder with low price and convenience
Han Huaizong, author of Fine Coffee Studies, who has studied coffee for decades and has visited major coffee-rich countries, points out that the price of a cup of coffee can usually push back the cost of coffee beans and guess the grade of beans. For example, most of the boutique coffee is transported by air from the vacuum packaging of famous manor beans, and the source is determined that the raw bean manufacturers will be carefully screened when imported and roasted, so the price will be on the high side. The coffee beans that are convenient and super-commercial must be commercial coffee beans at low prices, and raw bean manufacturers will use computer machines to do rough screening, but they still can't avoid containing a few defective beans, but for the sake of only 35 yuan a cup, you can't require a boutique flavor.
At the end of the coffee season in Central America, Guatemala will pick and sell immature coffee beans, which are easily flattened and cracked, and nine times out of ten will be defective beans after roasting. Lin Che-hao, director of the Taiwan Coffee Research Office project, says that drinking this kind of coffee will not affect your health, and after deep roasting and processing, it can still become food-grade coffee beans.
According to the statistics of the International Coffee Association, the rate of defective beans is as high as 1/4. What about the hundreds of tons of defective beans every year? Like most agricultural products, defective beans are like "special products". It would be a pity to throw them all away.
Therefore, the raw bean processing plant will classify the defective beans as "defective beans that do not affect the flavor". After baking, grinding, extraction and drying, after confirming that they meet the food safety requirements, they will make instant coffee powder, a water-soluble dry product extracted with water. The "instant coffee powder" in three-in-one coffee bags is usually imported directly from coffee producing countries: Brazil, Vietnam, Indonesia, India, etc., or port trading countries Malaysia, South Korean processors.
The common canned coffee belongs to blended coffee drinks with ingredients of "ground coffee powder". This kind of coffee comes from imported raw beans, roasted and ground in Taiwan, and then extracted and filtered to add coffee products. according to law, it can also be marked as "coffee extract". What is interesting is that canned coffee, regardless of its different flavors, is controlled by the flavor index of the food factory. So even though raw beans come from all over the world, they will eventually make coffee with a standardized taste.
Each kind of coffee beans has its own market, so that our diet life is convenient and diversified, and we can have a cup of coffee at any time.
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