How many kinds of defective coffee beans are there | how harmful are the defective coffee beans?

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When it comes to coffee, many people will think of boutique coffee, it is true that the development momentum of boutique coffee in recent years is very rapid. When it comes to boutique coffee, we have to mention coffee beans, which are actually a kind of crop, and coffee beans are the seeds of coffee cherries, which can only be exported after treatment. However, in the process of processing, if not in time, defective beans will be produced, and there are different types of defective beans, which will bring different defective flavor to coffee. Now let's talk about the types of coffee 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.

2. Stone

The beans harvested are easy to be mixed with stone or sawdust because of the natural drying method.

Third, moldy 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.

4. 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.

5. Dead beans

Beans with abnormal results. The color is not easy to change because of baking, so it is easy to distinguish. The taste is insipid, as harmful as silver skin, and will become a source of peculiar smell.

6. 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.

8. Worm-eaten beans

Moths invade and lay eggs when the coffee fruit ripens and turns red, and the larvae eat the coffee fruit and grow, leaving traces of moth on the surface of the beans. Moth-eaten beans can cause cloudy coffee juice and sometimes produce a strange smell.

9. Black beans

Beans that ripen and fall off early and ferment and blacken due to long-term contact with the ground. It can be easily selected by hand. Coffee mixed with black beans will smell rotten and turbid.

10. Cocoa

The reason for its formation is that the pulp remains and the pulp is not fully shelled by natural drying. With iodine, soil and other flavor, there will be a stink similar to ammonia. "Coco" means "dung" in Portuguese.

The harm of defective beans

The defective beans in coffee are manually selected, because the presence of defective beans reduces the quality of raw coffee beans and lowers the sale price. Because every country has grading of raw coffee beans, and defective beans are the biggest factor, one black bean can destroy the grade of a whole bag of good coffee, and defective beans also have the risk of infecting other coffee beans. One defective coffee bean can infect a whole bag of good coffee beans. And the flavor of defective beans is also very difficult to import, and it can easily destroy the flavor of a good cup of coffee, so defective beans must be selected.

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