How to choose good coffee beans for individual coffee? What are the secrets of distinguishing good coffee beans?

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How to choose good coffee beans?

After so many years in my Taobao / WeChat group, I have drunk all the shops that have issued orders for baking. Taobao's well-known stores are of the worst quality.

On the contrary, some small shops, personal baking masters, quality control is absolutely in place, baking coffee beans is actually very strange, want to do well, the scale can not be too large, but want to do big, it is difficult to control the quality of each packet of beans in place.

However, there are too few people who are really picky, so the comments are well received, and the big stores are still deceiving customers.

one

All civilizations come from removing the turnips and preserving the turnips.

Good beans must be carefully selected first.

Half-raw beans, shell beans, rotten beans, should be thrown away, a bean has a problem will spoil a cup of carefully brewed coffee.

As a coffee lover, you can't find anything good to drink, but you must be able to find out what's bad.

Moldy beans can not be asked for, this is too obvious, if mixed with moldy beans, moldy smell is very painful

Raw beans are more painful, there will be a fishy and astringent taste, this absolutely has to jump out, especially in the second half of drinking coffee, the temperature drops, will suddenly drink the taste of raw beans.

Shell beans do not matter, but the amount of shell beans is too light, when baking, other beans have just arrived, this bean has been deeply baked and bitter waiting for the throat.

Wait, wait, wait...

There are bad beans everywhere, no matter how high-quality coffee beans are inevitably bad beans, so coffee beans have to go through layers of first choice.

As mentioned above, the store deceives customers, and most of the time, the defective beans are sunburned, moldy beans and dried beans are not screened out. This is supposed to be solved in the raw bean stage, and this is also the problem that must be solved in making boutique coffee.

As long as a hint of bitter and sour soil tastes in the mouth, cut off the relationship with the bean shop.

two

Good coffee beans must be the same size.

In fact, the same size depends on the conscience, baking, the same size of beans, the heat will be very uniform, cooking flavor will be more stable, once the size is not consistent. This is bullshit. How can we master the heat? Make a rice porridge, but also pay attention to the millet and then the rice, and then boil it out before the taste is lubricated.

This thing must be done before baking, simple ah, a filter can be done, if the beans bought back can not meet this condition, the store will block it directly.

three

Control a pot of beans, baking is very important, no matter how powerful the store, can only control the quality of beans before purchase, control inventory and so on, the most important baking link can not be done by one or two people.

Every pot of beans needs to be carefully controlled, and in shops with particularly large sales, it is difficult to ensure that the beans are made by senior bakers.

Third, sales are ups and downs, then baked beans in the warehouse turnover time, will seriously affect the flavor, after all, beans exhaust three days the best taste period is only a few days.

four

After all, this is a difficult thing to control, coffee beans, size and quality can not have both, want to do well, it is difficult to do big. Private baking is the boutique flavor.