How to buy better coffee beans from their appearance

Judgment during grinding

Black beans: fermented beans, failed, blackened coffee beans. Because it is black, it can be supported with the normal coffee bean area at a glance.

How to judge the bickering of beans? Can be its brilliance-whether the gloss is good, the color is average without color spots; smell its fragrance-- whether it is fragrant and strong; interview brittleness-put it into the mouth to bite, whether it is crisp, delicious taste, and finally to see if the bean shape is plump and weighty. Because you can't make mellow coffee without good coffee beans / powder. Secondly, we should pay attention to whether the packaging of coffee beans is intact, such as air permeation in the packaging bags, then coffee beans are very easy to absorb moisture due to contact with the air, affecting the quality of coffee beans.

Determination of appearance

Sweet coffee, the shape of its roasted coffee beans can be known, of course, there can not be bad coffee beans mixed with, what is more important is that normal beans will also be mixed with high-quality coffee beans to create autumn wind hindrance, a Diao brewed sweet coffee roasted beans, first of all, the beans must be fat, and average, followed by the size of the same Dan without color spots. These are the main points of visual judgment, which should not be difficult to distinguish if you look at them carefully.

Fermented beans: coffee beans that are missing from the ground before harvest. The sour smell will have a great effect on the taste of coffee.

Judgment at the time of pawn

Dead beans: also known as unripe beans, or affected by the identity of Qi, imperfect development, fried spots will occur after roasting, so that the coffee has a green taste.

Borer beans: coffee beans eroded by insects

Mutilated beans: may be stuck in homework, or careless handling during handling, resulting in incomplete coffee beans. Will cause fried spots when baking, and will produce bitter and astringent taste.

Others: remaining thin-skinned beans, bad beans, dried beans that are not completely sour, shell beans with only shell, and so on.

The coffee can be fully roasted and hydrated before the delicious coffee can be brewed. This kind of coffee bean can be judged when it is ground. When grinding, good coffee beans will gently make the sound of salad salad, gently shake the hand, the original taste of coffee is overflowing. Shoddy coffee beans have a creaking sound. There is a feeling of sticking during grinding.

The simplest way to make sweet coffee is to sigh the filter paper. When brewing, there is also a way to judge whether the coffee is good or not, that is, when it is in hot water, the powder does not swell loosely, and when the coffee is fully roasted and extracted water, there will be a beautiful and detailed foam puffing up.

Judgment after pawn

Although the concentration of coffee may change due to differences in roasting level and stroke style, the characteristic of sweet coffee is that the coffee taken out by the pawn is clear under the same premise. The spoon can be seen arrogantly through the stroke extract in the picture below, while the one in the stone picture is almost invisible. It is difficult to distinguish a cup, but after a fight, it is clear whether the coffee is good or not. A cup of delicious coffee, even after 30 minutes, is still Sinorama, and the taste will not change.

Determination of taste and aroma of large coffee

The sour taste of sweet coffee is as refreshing as citrus water, without strong sour taste. Bitterness is a soft bitterness. There is no bitterness like cigarette or scorch.

To judge the quality of raw beans.

The appearance, grinding stage, stroke, post-stroke, mouth and stomach, and fragrance stages were negotiated before, as the focus of judging whether the coffee is sweet or not, but these are all for completely roasted coffee beans. Raw beans are green before roasting, commonly known as (Green). If the quality of raw beans is poor, no matter how hard you cook them, you will not be able to brew beautiful coffee. Raw beans are usually exported from the place of origin two months after harvest, and this crop of that year is called NewCrop. After one year, it is called PastCrop. And after a longer period of time is called OldCrop. Coffee beans are crops, and the new singularity will naturally affect their taste. Novel raw beans can enjoy the bright characteristics and vibrant flavor of various varieties. Take rice as an example, if it is kept for a long time, its original flavor will fade with the disappearance of water. The novel raw beans are distinguished by the bright green. Except for freshness. No matter what kind of variety, we should also try to choose raw beans with large particles and no color spots.