What's the difference between good coffee and bad coffee? Which brand of coffee beans is better and less expensive?

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Judgment of good or bad coffee beans

Good baked beans have no color spots, and the heat evenly passes from the outer part to the inner part, there are almost no missing beans on the whole body, the baking is not complete, and the swelling is good. Those who have the firepower to form a good tone and luster can be called good quality baked beans. The caffeine beans wrapped in soot during the baking process can be distinguished from the outside because the fine black particles are attached to the beans, so that the surface of the beans will blacken and look dirty.

In addition to the above-mentioned method of judging whether the baking condition is good or bad, we can also observe its broken surface by cutting the caffeine beans with fingernails and knives, or by grinding a little caffeine beans and spreading them. See if it has the same tone. There is another way to take two or three caffeine beans out of them and bite them. If it is crisp, it will crack as soon as it bites. The bite strength is also good, and it contains the mouth and feels very fresh. And the bitter taste that accompanies the fragrance spreads all over the tongue, indicating that it is a good baked bean. In addition, it is based on whether the aroma is reduced as the standard of inspection, because the aroma is the life of caffeine, that is to say, how little the aroma is lost, it means that its quality is getting worse.

The taste limit of shallow baked caffeine beans is limited by the acid composition, the freshness of the fruit becomes worse during preservation, and if there is moisture, oxygenation will bring strong and unpleasant taste and flavor, especially new beans. For the preservation of deep-baked caffeine beans, you should pay special attention to the stinky smell and charred smell caused by firepower, exhaust, cold but not suitable, and pay more attention to fat. The surface of deep-baked caffeine beans will ooze fat that can not be seen in shallow baked beans. If the shelf life is extended, the sound of sunlight and temperature will promote the oxidation of lipids, making it produce a unique smell. In order to maintain the freshness of caffeine beans, a closed formula is adopted, but this will raise the internal temperature of the container, such an evil ring will promote its metamorphism, and it will produce a rotten smell. Because the container is closed, there is no way to send it out, and the filling container will strongly seep the bean, making it inferior to the emotional shape plus drama.

Based on the point of view that contact with air leads to oxygenation, vacuum packing or filling of inactive gas (gas body) will be adopted, no matter how well the package is made. It should be noted again that the fresh caffeine beans are sealed, and they are equipped with sunlight and temperature bars, so that they can be preserved in the dark ground, so that they can keep the shelf life limit of these three items. There will be no questions until the preservation is over.

In the busy, turn on the coffee machine, grinding the aroma of coffee beans, is a kind of rare luck. If you do not pay attention to the condition of coffee beans directly to bubble, even if there is only one coffee bean, it will bring serious impact and harm to the human body.

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We often hear that "a rat shit spoils a pot of porridge." it's the same with making coffee. As long as a bad coffee bean is mixed into it, it will not only smell and taste astringent, but also cause throat locking, throat irritation, and so on. So next we will provide a way to tell whether coffee beans are good or bad. From the appearance, taste and color of coffee beans, it is not difficult for you to buy good coffee beans.

No matter what kind of coffee beans, freshness and preservation are important factors affecting the quality.

When shopping, grab one or two coffee beans in your mouth and chew them with a crisp sound (indicating that the coffee is not damp) and the fragrance of the teeth and cheeks is the top grade, but it is best to squeeze it with your hands to feel whether it is solid, rather than buying crispy coffee.

Seeing nose, smell, hand and touch, make front-line contact with coffee beans to tell whether coffee beans are fresh or not, and make good use of senses to make the most direct judgment reference. When selecting coffee beans, use your eyes to see whether there is abnormal oil production on the surface of coffee beans. Under normal circumstances, shallow roasted beans will hardly produce oil, and there will be slightly dotted oil on the surface about 6 days after baking. If there is an abnormal large amount of oil, pay more attention to it when buying.

In addition, close to the nose to smell the fragrance, the normal aroma should be rich, if with oil consumption, indicating that the coffee beans have been stored for too long, oil and air contact with the rancidity smell, that means the coffee beans are not fresh, not suitable to buy. Finally, through the touch of the hand to know the softness and hardness of coffee beans, under normal circumstances should be crisp, if it has become a little soft, wet state, it is very likely that the beans have been kept for too long, freshness is not enough.

If the coffee bean has lost its fragrance or smells stale, it means that the coffee bean is no longer fresh and is not suitable for purchase. Freshly fried coffee beans are not suitable for immediate consumption and should be stored for a week to completely release the gas from the beans. Generally speaking, the best drinking period for coffee is a week after stir-frying, when the coffee beans are the freshest and the Aroma taste is the best.

Drink a sip of coffee, coffee beans immediately see the real chapter to distinguish the inside of coffee beans, in addition to watching the hands touch, it is best to go through the taste judgment, with the mouth to taste the black coffee without any seasoning can see the clue.

With a mouthful of coffee in the mouth, gently taste with the tongue, and slowly swallow into the throat, if you feel the rotten smell, gutter smell, may contain local black beans in the defective beans; if you feel a sour bite in the throat after swallowing, it could be sour beans or worm-eaten beans. If the taste is clean and bright, the aroma is full, the flavor is layered, and the body does not have any discomfort, it is the good coffee extracted by good coffee beans.

In addition, the purity of coffee beans is also another consideration. The expert candidate for coffee is not necessarily to look at the size of the particles, but to grab a handful of individual coffee beans (Regional Coffee), about dozens of portions, to see whether the color of each single bean is the same, and whether the particles are similar in size and shape. After understanding the selection method of coffee beans, it is more important to understand how the quality of coffee beans will affect the human body.