Coffee raw beans: the difference between new beans and old beans

The main ingredients of raw beans are:

Carbohydrates, approximately 49 per cent;

moisture, approximately 12 per cent;

Protein. about 11%;

Chlorogenic acid, approximately 7.6%

Alkaloids and trace elements, about 0.4%.

According to the length of time, raw beans can be specifically divided into:

Current Crop, i.e. freshly harvested green beans;

New crop, i.e. the first year of green beans;

Past crop, i.e. green beans stored for two years;

Old Crop, i.e. raw beans stored for too long;

Aged beans, unlike old beans, are stored in a unique way: wrapped in endocarp, stored in a high and cool warehouse in the country of origin, and often turned over. After baking, aged beans taste acid qualitative change weak, alcohol degree becomes high, texture becomes thick, aged heavy, can be combined with new beans when blending, so that acid balance. In addition, after baking, the aged beans should be placed for 3 days before extraction and drinking, so that their thick flavor can be reflected.

In addition, compared with old beans, new beans are more difficult to bake because of their high water content and difficult heat transfer. After baking, the new beans feel lively, have natural flower fragrance, high-quality sour, high moisture content, rich chlorogenic acid, relatively bright and strong taste; the old beans feel calm, high alcohol and consistency, low moisture content, slightly swollen volume, soft taste.

With the increase of time, the internal moisture of raw beans gradually decreases, and the color of raw beans will gradually change from dark green to blue to white and yellow; the smell of fresh fruit or grass will gradually weaken; the vitality will decrease. These can be used as a basis for identifying the freshness of raw beans.