2022 Raw Coffee Bean Import and Export Price list Coffee Bean Trade Market

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Arabica beans, the premium variety most coffee shops prefer, have been selling wholesale for less than $1 a pound on the intercontinental exchange in new york since early march, the wall street journal reported on april 22. Many producers say the price is even lower than the cost of planting and processing. Coffee drinkers may not have noticed the difference in price; the popular latte is still $5.

The peeled green coffee beans are bagged and transported to various places. This method may not be very clean, and some green beans may even have water stains or mud stains on the surface. If you examine the surface of the green beans carefully, you will find that there are about 10,000 bacteria on every gram of green coffee beans. However, this does not mean that green coffee beans must be washed, because after drying, most of the dust will fall off, and the high temperature during drying can kill almost all microorganisms.

There are two things to note about washed green coffee beans

Number one, don't soak in water for too long.

Soak in water for too long, and many of the ingredients that make up coffee flavor will be lost;

Second, pay attention to moderate drying

Drying time is too long, it is easy to breed mold, drying time is too short, there will be uneven drying, resulting in uneven baking. If it must be washed, then I recommend washing quickly, drying moderately, and then using up these raw beans as quickly as possible.

On the other hand, I have the paradoxical idea that those who sell coffee will realize that green coffee beans are not clean. Why do you think so? Because the hygiene requirements of raw coffee beans, the sacks that pack them and roasted coffee beans are different. It is common in home roasters to place roasted coffee beans next to the sacks of raw coffee beans or to leave the sacks of raw coffee beans open. Although you don't need to make coffee beans as clean and beautiful as exhibits, you should at least know that it's not hygienic.

Few people in the industry treat coffee like "food"-what kind of food industry grabs what customers eat? Do you put food together with unsanitary things? This is a problem of consciousness, and this problem of consciousness will bring harm to everyone. Raw beans or sacks on the dust, easy to induce allergies, so that allergic people from erythema. So I think that in order for consumers to feel comfortable drinking coffee, every coffee practitioner should improve the hygiene awareness of coffee beans.

Green coffee beans last longer than roasted beans. Some professionals believe that if it is raw coffee beans, it can be used at any time. Yes, some "old valley" coffee beans can be stored for decades after harvest, but this does not mean that "green coffee beans can be stored for a long time."

Since the state of raw beans changes, note the following:

First, the coffee formed after selection, the flavor is difficult to remain unchanged.

The main ingredients that make up the flavor of green coffee beans will gradually change. Some are moldy coffee beans, some are chemical reactions of various ingredients.

Second, the preservation environment has a very large impact on green coffee beans.

The speed of change of ingredients in green coffee beans is affected by the environment, and is most affected by temperature and humidity. Higher temperatures promote change and lower temperatures suppress it. If stored in a container with high temperature and humidity for a long time (container without air conditioning, temperature and humidity change greatly), the composition of green coffee beans will be promoted. The temperature and humidity of the summer rainy season are high, and raw coffee beans are not easy to preserve. In order to avoid such an environment and preserve the flavor of the "new valley" raw beans, people will use air-conditioned containers (containers with air-conditioning functions) to transport raw coffee beans, and some countries will use constant temperature warehouses to store them, so that the preservation effect is much better.

Many people now know that cold temperatures are good for green coffee beans, so more and more home roasters use air-conditioned rooms to preserve green coffee beans in summer. But there's another problem here, and that's humidity. If the indoor temperature is lower than the outdoor temperature, the indoor humidity will be greatly increased if the warm outdoor air enters the room. In this way, the moisture in the green coffee beans will increase, and the beans will become soft and moldy. Every summer, a friend will consult me about the preservation of raw beans, such as "the appearance of raw coffee beans strange""taste very strange" and so on, remember-in the control of temperature at the same time, but also strictly control humidity.

There are many ways to buy green coffee beans. If the purchase is very large, you can buy it directly from the importer. If you buy a small quantity (about 10 kg), you can also buy it from a small wholesaler. However, large importers and small wholesalers may not sell to individuals. If it's just for home use, and the amount is very small, go to a home bakery or buy online.

In the 1990s, I became interested in baking. When I was a student, I could hardly see green coffee beans on the market, and there were hardly any shops selling green beans. Today, green coffee beans are available for industrial and household use, and you may be asked what type you want. The criteria for selecting a supplier of green coffee beans for industrial use are the price, variety and quantity of raw beans, supply ability, quality, quality stability, promotion, etc.

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