Teach you the entry-level barista how to choose coffee beans: first look at raw beans, then look at cooked beans

A customer went to drink coffee and just wanted to take a sip when he found a fly in the cup.

"Hello, waiter," the customer called. "there are flies in the coffee."

"flies? That's absolutely impossible! " The waiter said, "to be honest with you, the coffee has been ground to powder, and you can't see it." Although it is a joke, it can be seen that it is important to learn how to pick coffee beans.

In order to provide high-quality products, many well-known foreign coffee manufacturers must make some efforts before roasting coffee beans.

The teacher will look for himself according to the taste and flavor he needs. He will sample the "first-class sample beans" for this season, and then make coffee.

For the baking of beans, the tasting master uses the cup test method to determine whether the baking degree needs to be modified, and reconfirms the taste and flavor through layers of checks.

Whether the performance is different from that of our own products, so we will always look for long-term cooperation with large coffee farms that can supply coffee beans for a long time.

Improve the integrity of the brand you have established to achieve the stability of good quality.

From Ting Mei's point of view, I did not expect that big foreign coffee manufacturers would hire tasters to identify coffee beans and look for large coffee farms that could cooperate with each other for a long time.

The amount of coffee drunk in Taiwan is slightly lower than that in foreign countries, so there is no way to find large coffee farms to cooperate with them as in foreign countries.

In recent years, many small coffee farms have been planted under the efforts of farmers and have been certified with COE through fair trade to encourage coffee farmers.

Participate in the high-quality coffee scoring competition, gradually began to cultivate high-quality high-quality coffee beans not only that, pay more attention to the freshness and preservation of raw beans

We advocate fresh and diversified coffee beans, "small quantity and fine" roasting, and provide customized service, which can be baked for different ethnic groups.

In order to grasp the "fresh" opportunity, this should be foreign coffee companies can not do it!

How do you grade coffee beans?

Why are coffee beans graded?

There is no so-called standard value for the grading of coffee beans, and in order to mark the quality of coffee and for the convenience of trading, coffee grading has become a very important indicator, like in many places.

Up to now, there are many ways for coffee beans to be traded and graded according to the grading system, some of which are treated (washing, tanning) the size of coffee beans and

Defect rate, growth altitude, etc., but more and more single beans will be marked with the names of manors or cooperatives, and some even add the names of their botanical species

Where's Riley? Although the proportion of the size of coffee beans is similar, they are still judged by the size and color of coffee beans when they are classified and classified.

Coffee bean grading demonstration:

Kenyan coffee beans: AA, A, B, C and PB grades. While AA is the highest grade, A, B and C decrease successively. In addition, there is another kind called Pea-Berry (PB for short).

The bean granule is small, the special flavor output is very little, and the price is usually higher.

Indonesian and Ethiopian coffee beans are graded according to the number of defective beans; Indonesian beans are mainly divided into six grades: Gr1~Gr6, while Ethiopia has five grades of Gr1~Gr2 retention.

Wash beans with water. Gr1 represents only 3 defective beans per 300g of raw beans, while Gr2 represents 412 per 300g of defective beans. The quality of sun-dried beans is Gr3, Gr4 or Gr5 in order.

Guatemala Coffee beans: SHB: growing at 4500ft to 5000ft (extremely hard beans); HB: growing at 4000ft 4500ft (high hard beans)

SH: grow at 3500 to 4000 feet above sea level (hard beans; GW: coffee beans are taken from mountains below 2000 feet (screened)

Costa Rican coffee beans: SHB: grow at 3900 feet to 5400 feet above sea level (extremely hard beans); GHB: grow at 3300 feet to 3900 feet (high hard beans)

HB: growing at 2600-3300 feet above sea level (hard beans); LGA:500~2000 feet (low-altitude coffee beans)

I hope that through the grading system of coffee beans introduced this time, we can further understand the importance of coffee beans.