What is the density of very hard coffee beans? coffee beans are soft and hard and the size of powder grains.

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"Hard Bean-HB" and "Soft Bean-SB" are the two simplest words to describe the density of coffee beans. They fall within the range of "strictly hard bean-SHB" and "strictly soft bean-SSB". The grading basis varies from country to country, so this article only focuses on the general attributes that appear with the increase or decrease of the density of coffee beans.

Have you ever heard that "the higher the coffee beans grow, the better the quality of the coffee beans?" Although this is too general and one-sided, it is a universal basis. Temperatures are lower at high elevations, and cool temperatures can slow down the ripening of coffee beans.

The slow growth rate makes the density of coffee beans higher than those grown at low elevations. These coffee beans are widely loved by the public because their sugar content and flavor have been well developed and have pleasant acidity. Coffee beans grown at low altitudes tend to mature faster, and they grow in warmer environments, so coffee beans are more permeable.

Climate, diversity of coffee species, different treatment methods, soil texture and other factors also affect the density of coffee beans. The density of coffee beans also depends on the water content of coffee beans. The process of processing and storing raw beans will change the water content of coffee beans, as well as the density of beans. Altitude is only one of the most easily measured factors.

When you buy raw beans, sometimes the merchant will provide you with this information, but if you do not get the corresponding information, when you get a bean, how can you tell whether it is a soft bean or a hard bean just by observation?

The simplest way of observation: after getting the raw bean, observe its midline: if the coffee bean midline is more open, it proves that the coffee bean density is low and is soft bean; if the situation is on the contrary, the midline part is closed, indicating that the bean is a high-density structure, showing a hard bean.

If you are a baking company or a professional enthusiast, the densitometer will give you the most accurate answer, which will guide your baking process. In addition, you can also measure through the measuring cup and water, the operation is slightly cumbersome, but it can also provide you with more accurate reference information.

The producing countries of Central America are used to grading coffee beans according to their hardness, and some estates are also graded together according to the number of items, so that better raw beans can be screened out.

The hardness is determined by the altitude of planting. In areas with high altitude (I think at least 1200 is high), when the temperature difference between day and night is large and the temperature is on the low side, the growth rate of plants will become slower, resulting in higher water content and higher density of coffee beans. Coffee beans will be able to develop a higher quality of acidity and sweetness, making the coffee taste more layered.

Our most common one is SHB.

SHB, an acronym for extremely hard beans, belongs to the highest level. The beans of Carnett Manor belong to the SHB level.

HB, hard Bean acronym Guatemala 1200-1400 Costa Rica 1200-1100