Manual inspection procedure for fine coffee green beans
With reference to the origin and grade division, grab the raw beans by hand and check their appearance. The feeling of the hand is very important. The appearance of raw beans must have certain experience in judging their quality, and it is also difficult to draw up the scale.
The color has an average light green with no difference, with a luster. Also take into account the color change after the harvest.
The shape requires that the particles are average and neat, and there should be no deformed beans. When a small number of them are mixed in, they must be picked out in real time.
The taste should have the peculiar novelty and fragrance of raw beans. There is no need to determine the personalized taste of raw beans, but to make sure it is a novel crop. Raw beans should not have a peculiar smell (fermentation, mildew, medicine, soil, etc.).
Defective bean moth eaten beans, immature beans, fermented beans, hard shell beans, chopped beans and so on, can be distinguished on the outside.
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Pure Coffee Bean varieties the "pedigree Theory" of Coffee
Like red wine, the quarrel of coffee has a lot to do with where it comes from. The most famous coffee producers are as follows:
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Variety introduction and taste and flavor characteristics of boutique coffee
Mocha: all Arabian coffee is called mocha, and it has been called the first-class coffee in the world for centuries. But even the same mocha also has the distinction of concave and convex, high-grade products have the following kinds: Wantrin, Yafei, Anaji and so on. The mocha, which has the strange flavor of a lady, is sweet and smooth with a strange fragrance.
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