What are the broken beans in the defective beans of coffee? How is the broken bean formed?

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Physical characteristics:

The appearance of raw beans shows mechanical damage wounds such as cracking and fragmentation, and sometimes the edges appear black.

Classification and defect scoring

Five broken beans count as a Class II defect.

Impact in cup:

If moldy, it has obvious earthy, musty, sour and fermented taste.

Causes:

Peels are crushed or cut due to improper adjustment of the peeling machine or husker during processing.

During the process of peeling, the broken mouth of extrusion wound is more susceptible to mold infection and oxidation, and generally turns dark red brown or black.

Sun-treated damage is usually caused by shelling of dried fruit and is generally relatively clean without traces of oxidation.

Avoid and improve:

Planting: Avoid picking unripe coffee berries.

Treatment: Carefully adjust the peeling machine and husker; small damaged beans can be removed by gravity machine and sieve, and large damaged beans must be removed by color sorting and hand sorting.