What is a defective bean? What do you think of defective coffee beans? Definition of coffee defective bean

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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 equatorial and southern hemispheric countries. During long-distance transportation, coffee beans may produce mold or ochratoxin A because of improper preservation. 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 refers to raw beans showing black, brown beans, immature, insect bite marks, beans contain twigs and stones, after picking and processing, according to different quality of coffee beans for classification, the allowable defect value is different, when the number of coffee defects is 50 defective beans per kilogram (50 per kilo), it actually means that coffee per kilogram no more than 50 defective beans.

The coffee beans bought by ordinary consumers are usually cooked beans that have been baked, and it is impossible to see whether they are defective beans; if you pick the raw beans after washing or sun exposure 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 samples of raw beans for self-baking, through cup testing to confirm the moisture content of the beans and other items, and to be able to identify whether they meet our needs," explained Zhang Liao Qiaoyu, a certified appraiser 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 identified as 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 when imported and roasted, raw bean manufacturers will first be carefully screened, 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, Central American Guatemala will pick and sell immature coffee beans, which are easy to dry and crack because the flesh does not grow well, and nine times out of ten they will be defective beans after roasting. Lin Che-hao, director of the Taiwan Coffee Research Office project, said that drinking this kind of coffee will not affect 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 index, the 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.