The technique of selecting coffee beans manual inspection of raw coffee beans
Refer to the origin and grade classification, grasp the raw beans with your hands and check their appearance. The feel of the hand is important. Judging the quality of raw beans from their appearance requires some experience, and it is difficult to establish standards.
The color has an indistinguishable, uniform pale green color with a sheen. Also take into account post-harvest color changes.
The shape requires uniform and neat particles, and there should be no deformed beans. When small amounts are mixed in, they must be picked out in time.
The taste should have the fresh and fragrant smell characteristic of raw beans. There is no need to judge the individual taste of raw beans here, but to make sure that it is a fresh crop. Raw beans should not have peculiar smell (fermentation taste, mildew taste, medicine taste, earthy taste, etc.).
Defective beans Worm-eaten beans, immature beans, fermented beans, hard shell beans, broken beans, etc., can be identified from the appearance.
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Coffee knowledge from the following points to see good coffee
From the roasting method to see coffee: the age of green beans, type, room temperature, moisture content and roasting temperature have a close relationship. In general, select coffee is usually roasted in small batches, which must be strictly tested and analyzed in advance, and then watched by the roaster throughout the whole process until it is roasted to the best state. Ensure that the coffee beans are evenly cooked inside and outside to ensure quality
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Coffee technology Coffee roasting methods and principles
The raw coffee beans are fried to show a unique brown color, aroma and taste. The most important thing of frying and baking is to be able to stir-fry the inside and outside of the beans evenly without overscorching. 80% of the taste of coffee depends on roasting, which is the most important and basic condition for making good coffee. The basic principle of ● fried culture the most important thing is to be able to stir-fry the inside and outside of the beans evenly. First
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