Can low-caffeine coffee beans be eaten? the story of the characteristics of low-caffeine coffee beans causes many defective beans.

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Defective beans are often found in low-caffeine beans treated by ●. Because there are raw beans of the same grade as the control group, this phenomenon is obviously abnormal. After discussion, we put forward several possible hypotheses.

▼ 1. Low-caffeine coffee beans may not be properly preserved and stored, because after water bath treatment, the quality of the beans themselves will not be very tight, and the flavor will be lost more easily than normal beans. Under improper storage conditions, there will be some bad changes in the raw beans themselves.

▼ 2. As mentioned in the article mentioned at the beginning, the commonly used treatment method is Swiss water treatment, and finally there is a link of activated carbon treatment. After popular science, activated carbon is a very domineering substance, so it can be assumed that in the process of activated carbon treatment, not only caffeine is removed, other substances are also filtered and removed, and even some structural substances may also be removed. This can easily lead to the loss and loss of coffee bean contents.

▼ 3. Coffee beans, like mung beans and soybeans, we soak the beans overnight before cooking mung bean soup or making soy milk, so that the dense beans will be soaked and soft, easy to stew or beat, the process of decaffeination always takes place in the solution, and the environment of high temperature and high pressure is needed, which aggravates the looseness of raw beans, filtered by activated carbon and then heated and dried. It is difficult not to lose the contents of coffee beans.

No matter which idea is right, or it may be a combination of the three, the result is obvious: the processed raw beans are loose, small in size, low in glossiness, often defective, and unpleasant smell, probably due to improper storage, even with some out-of-season flavor such as grease flavor, guess a serious loss of flavor.

● only from the character and aroma of cooked beans roasted by low-caffeine coffee, our guess and practice of secondary baking are correct. After raising the initial temperature and shortening the baking time, we were pleasantly surprised to find that some defects in the beans, such as out-of-season flavor, have been removed, and the thin aroma is layered and more mellow.

Different development processes have created different flavor changes, it may not be clear which substances have changed and how, but this experiment provides us with a good research direction, which is what excites us most.

Through experiments, we found that the difficulty of secondary baking lies more in the setting of the starting temperature. We plan to use the heating end point of the last baking or drying as the starting point of our baking. Although there is not a lot of literature for reference, combined with the condition of cooked beans during several baking, we finally set the starting temperature at 200℃, and the beans are loose. In the end, we finished the baking with only 6min, and the development time was 1:20min when we got out of the pot.

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