The steps of how to select defective beans.
The next step is hand-selected. In order to improve the efficiency of hand selection, some props must be used, among which the necessary is the pallet selected by hand. Two kinds of trays should be prepared, one is a matte black tray for raw beans, and the other is a tray for baked beans and pasted with matte brown cotton paper. In the case of a large number of beans to be selected by hand, such a tray can keep the eyes from fatigue.
Here are the steps for selecting defective beans:
1. Put the right amount of raw coffee beans on the tray. The key point is the right amount, too much or too little is not good. Spread the raw coffee beans on the tray and divide the raw beans on the tray into five equal parts with both index fingers and middle fingers. A small amount of hand selection is less likely to miss defective beans and easier to concentrate.
2. Select the raw coffee beans until they are flawless.
3. Don't just stare at the side with beans, but pick it up to see its color and shape. Don't miss any one, move your eyes from the right to the left.
4. Repeat the same steps again and again.
5. Know the average value of picking out defective coffee beans.
If you pick out five or six defective beans in a tray, use this as the average to hand select the next tray.
The order of selecting coffee defective beans is "color-> luster-- > shape".
1. Beans of different colors. Figure out the basis for color selection, and then put the coffee beans of the same color together.
2. Beans with different luster. You can pick out dead and unripe beans according to the luster of coffee beans.
3. Beans with different shapes. Shell beans have a slight effect on the taste, so put it at the end of the treatment.
After the hand selection sequence of 1 to 3 becomes familiar, the overall judgment can be made. In this way, the speed of picking defective beans can be improved, and you won't get tired after working for a long time. The most important thing is to do it with both hands. The speed of hand selection will be faster, but it is also easy to be tired and unable to support the selection of defective beans for a long time, so it is recommended to choose with both hands.
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Explanation on how to classify high-quality coffee and raw beans
Level 1: special product defects: 0-5 do not allow to contain obvious defects total sample weight: 300 grams sample size difference: less than 5% 5% or so, or within the specified range of appreciation features: must be at least a little outstanding in the following characteristics: taste, sour taste, taste, aroma. The characteristics will be determined by both the buyer and the seller. After cup testing and appreciation, there are no defects. Baking difference
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Coffee bean Saxi Kabupaten Mamasa Shakise
Saxi Kabupaten Mamasa Shakise this coffee bean comes from a very small estate on the west side of Sulawesi and is the best of Sulawesi. The SCAI Indonesian Fine Coffee Association calls it Saxi. Saxi Coffee won the world-class coffee evaluation system Quality Coffee Score 94.5. it has a fruit flavor and a very diverse style.
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