Blending selection and mixing of roasted coffee beans grading and quality of roasted coffee beans

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Grading and quality of roasted Coffee beans by ●

The selection and grading of coffee depends on the particle size and quality of beans, as well as the number of defective beans (broken beans under ripe beans, etc.) in a pound of beans. Every national standard is different.

What makes professional coffee special? Most of this is due to the need for very careful and careful selection in the grading process. Only one bad bean can pollute a whole basin of coffee flavor, so it is necessary to choose carefully with machines and hands over and over again. On the contrary, mixed coffee beans sold to commercial use do not need to be so careful in planting, selection and grading, so they are cheaper to produce, but have little flavor.

Like the best wine, the careful handling and selection of professional coffee in the production process can be seen in the quality of the beans, because the product will have a unique representation, which represents the origin, climate and growers. The exploration of professional coffee is enjoyable, in part because we can experience the flavor characteristics of different regions, or mix coffee with a personal style.

Selection and mixing of roasted Coffee beans by ●

The main principle of selecting raw beans is based on the consideration of aroma quality and cost. Although there is also a single coffee product on the market, most instant coffee is blended coffee. In the selection of coffee beans, it depends on the accumulation of experience, understanding the characteristics and adaptability of raw beans of various quality and sources, in order to produce products with suitable aroma and cost control, such as Robusta raw coffee beans from Indonesia, which can be easily reconciled with raw beans from other sources.

In terms of cost control, the mixed raw beans of instant coffee with lower price will contain more Rrobusta raw beans or poor quality Brazilian beans. Those with sour taste and strong taste are mainly wet-processed Arabica raw beans and high-grade Brazilian raw beans.

In addition to flavoring and cost considerations, the mixing of raw coffee and beans also has other advantages. The mixing of coffee beans can make the product quality meet the requirements of perennial stability and minimize the variability. It is impossible to meet the requirements of stability by using raw coffee beans from a single source. In addition, sudden shortages of sources due to the effects of climate or diseases can be avoided.

The selected raw beans can be roasted separately, then mixed, or mixed first, and then roasted together. The choice of these two methods depends on such factors as the quality of coffee beans and the size of raw beans, usually mixing first and then roasting.

● roasted coffee beans brand recommendation

The freshly roasted Arabica beans of Qianjie Coffee are fully guaranteed in terms of brand and quality. And more importantly, the performance-to-price ratio is extremely high, each pack of 227 grams, the price is only 70-90 yuan or so. According to the calculation of 15 grams of coffee beans per cup of coffee, a bag of coffee can make 15 cups of coffee, which costs only about 5 or 6 yuan per cup, which is recommended by conscience compared to the price sold in cafes for dozens of yuan a cup.

Qianjie coffee: Guangzhou bakery, the store is small but a variety of beans, you can find a variety of unknown beans, but also provide online store services. Https://shop104210103.taobao.com