Coffee raw beans distinguish the advantages and disadvantages of coffee beans how to choose the defects of ripe coffee beans

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Raw coffee beans in the process of processing beans will have the chance to mix with some sundries or encounter over-fermented raw beans, which will affect the flavor of coffee, beans need to be manually removed, so what are the defective beans?

First, shell beans

The endocarp of coffee covers the inside of the pulp of coffee beans and remains on the coffee beans treated by washing. The poor heat permeability when roasting and sometimes burning is the reason for the astringent taste of coffee.

Others include broken beans, red peeled beans (beans formed by rain in the process of natural drying, which taste dull and monotonous), stunted beans (small granulated beans that stop growing due to lack of nutrients, strong flavor), and sometimes mixed with corn kernels or pepper kernels.

Second, ​​ mildew beans

Because the drying is not complete, or in the transportation, storage process is too wet, and the growth of cyan, white mold, sometimes make beans stick together, if you do not remove these moldy beans, it will produce moldy smell.

Third, fermented beans

It is mainly divided into two categories: one is that the coffee is soaked in the fermentation tank for too long when the coffee is washed, and it is formed by the water pollution of the washed coffee beans; the other is the relationship of stacking in the warehouse, so bacteria are attached, and the surface of the beans becomes mottled. The appearance of fermented beans is not easy to distinguish, so special attention should be paid to hand selection. Fermented beans will smell rotten if mixed with coffee.

4. Dead beans

Beans with abnormal results. The color is not easy to change because of baking, so it is easy to distinguish. Plain taste, as harmful as silver skin, will become the source of peculiar smell and other types of defective beans

Unripe beans

The beans picked before they are ripe have a fishy and disgusting taste. Keeping coffee beans for several years is a countermeasure to deal with these immature beans.

Shell beans

Caused by poor dryness or abnormal hybridization; the bean breaks from the central line and the inside is turned out like a shell. Shell beans can cause uneven baking and are easy to catch fire during deep baking.

What if the raw beans are defective after baking?

No matter raw or cooked beans, all defective beans must be removed manually, because it will affect the overall flavor of a cup of coffee, do not think that the impact of a bean will not be affected, if you lose the flavor of a good cup of coffee, the loss will outweigh the gain.