Do you know what coffee beans are roasting defects? how to pick roasted coffee beans with defective beans?

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Roasted coffee defective beans are the defective beans caused by the lack of selection or carelessness in the selection of raw coffee beans and operational problems during baking. Because the machine operates and heats continuously during baking, there will be a lot of variables during this time, so even if the raw beans are not defective, the roasted coffee beans will have defective beans. Knowing how to bake defective beans can help ensure the quality of coffee.

1. Roasted coffee beans Baked Coffee

The long baking time before explosion is the main reason for the production of baked coffee. Unfortunately, this flaw is not visible to the naked eye and can only be identified by taste. Usually, baked coffee is accompanied by a plain flavor and no sweetness, which is described as bread or paper.

2. Incomplete development of Underdevelopment

Underdeveloped beans tend to have a "grassy smell" and lack the aroma of caramel. When the bean baker wants to do shallow baking, sometimes the development is not complete. At this point, the baker needs to adjust the baking curve slightly.

3. Overdeveloped Overdevelopment

This is a flavor that many professional consumers do not like. These coffee beans look black, oily and sometimes even scorched. The cup test will have a charred, bitter taste, with a smoky and peat flavor.

4. Burnt beans Scorching

When the temperature in the furnace of the bean dryer is too high and the rotational speed is too slow, scorching will occur. Burnt beans are very easy to identify. Dark, charred patches appear on the flat part of the surface of the coffee bean-the whole bean is actually scorched. These coffee beans taste noticeably oily, smoky, and even look like burnt meat.

How to identify and prevent defective beans?

Bean bakers can use professional equipment, such as a coffee baking analyzer. These devices do not prevent defects, but they help measure baking consistency.

Roasting coffee beans is not only a science, but also an art. Coffee farmers may nurture and process these beans with great enthusiasm and dedication-but without good roasting, coffee consumers will never be able to taste this well-cared flavor.

Factory workers screen carefully before baking beans to pick out defective beans to ensure baking quality.

Bake the best coffee beans to provide consumers with the taste of the best.

How to select baked defective beans

Coffee beans are selected manually after roasting and need to be selected by an experienced baker to identify defective beans. Manual selection of roasted defective beans can better select a variety of roasted defective beans to ensure the quality of coffee. Roasting defective beans is also a key factor affecting coffee flavor, as well as coffee defective raw beans is a part of coffee quality assurance.

Coffee roasting is an advanced technology, which requires years of baking experience and regular baking time to find the right curve of a bean, to bake a good coffee bean, and finally to present a cup of coffee with good flavor. Defective beans are an important factor affecting the quality of coffee, so they must be strictly selected.

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