Teach you to distinguish between coffee beans, raw beans and cooked beans.

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What is a good coffee bean?

There are different standards and priorities in the eyes of coffee producers and coffee consumers.

In the eyes of coffee producers, the quality of coffee beans is mainly distinguished from the following points:

1 Elevation at which green coffee beans are grown

2. Pore size of green coffee bean sieve (size of coffee bean)

3. Defect rate of green coffee beans

Distinguishing the quality of coffee beans at planting altitude is most common in Central America. For example, in Guatemala, the highest grade coffee in the country is SHB (Strictly Hard Bean) grown at an altitude of more than 1350 meters. SHG in Mexico is grown at an altitude of 1700 meters.

Good beans characteristics: ripe enough, beans coherent, aroma is not lasting, beans aroma is very strong, but after brewing there is no aroma? In fact, the amount of natural aroma can be clearly identified by smell, and beans can see whether the beans are aging, if the aroma of ripe beans is too strong, you can first expose coffee beans to the air for five minutes; if you can still smell the aroma after more than three days, this is added essence or other additives, which may cause harm to the body of the drinker. If you have the opportunity, you can try to compare the aroma of coffee beans, it is not difficult to distinguish, if it is a coffee, in order to be safe, you should choose not to drink.

Also to share is: beans ripe enough, beans dry, aroma can not last long is the characteristic of good beans; and beans bright, greasy, aroma is too strong, it is likely that the essence is aggravated. And when you open the coffee bag, smell the coffee beans have a moldy smell, oil smell, please do not feel that it is a pity not to drink, some people think that friends will not be sorry for each other, it is simply hurt themselves. The aroma of real coffee beans is rich, and when you smell it, it will make people feel happy, eliminate fatigue, and want to refill the cup.

Once again, good coffee can be judged from the appearance of color, taste slightly sour or slightly bitter is normal, because it is the performance of micro-acid, chlorogenic acid and caffeine, must not be light coffee color or burnt black, light coffee color must be light roast high sour; burnt black must be high bitter. Good smell is not burnt, why is it burnt? Because to cover the bad taste of inferior cooked beans, we have to re-roast, when the moisture is gone, the beans become lighter, and then add fresh milk, coffee mate and other additives to improve the aroma, the final cost increase is only to enhance the taste, so, re-roast is burnt coffee, not the so-called carbon coffee.

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