Selection of coffee beans introduction to defective beans in coffee roasting

Mildewed beans: because the drying is not complete, or in the transportation, storage process damp, and grow cyan, white mold, sometimes make beans stick together, if not remove these moldy beans, will produce mold smell.

Dead beans: beans that bear abnormal fruit. The color is not easily changed by baking, so it is easy to distinguish. Flavor thin, and silver skin is equally harmful and useless, will become the source of odor.

Green beans: beans that are picked before they are ripe and have a fishy, revolting taste. Leaving green coffee beans for years is a strategy to deal with these immature beans

Shell bean: produced by poor drying or abnormal mating; the bean is broken from the center line and turned inside out like a shell. Shell beans will cause uneven baking and are prone to fire when baked deeply.

Worm-eaten beans: Moths invade and lay eggs when coffee fruits mature and turn red. Larvae nibble coffee fruits to grow, leaving worm-eaten traces on the surface of beans. Worm-eaten beans can cause cloudy coffee and sometimes produce a strange smell.

Black beans: beans that mature early and fall to the ground, and ferment and blacken after long-term contact with the ground. It can be easily removed by manual selection. Coffee brewed with black beans will have a rotten smell and turbidity.

Overdried beans (cacao): natural drying method so that the pulp residue, not fully shelled is its cause. With iodine smell, earthy taste, etc., will give off a bad smell.

With shell beans: endocarp covered in coffee bean pulp inside, more residue in the washed coffee beans, baking heat permeability is poor, sometimes will catch fire burning, is the cause of coffee astringency.

Other cracked beans, red beans (beans that encounter rain in the process of natural drying, taste dull and monotonous), stunted beans (small particles of beans that stop growing due to insufficient nutrients, taste strong), etc., sometimes mixed with corn or pepper grains, etc.

Stone: Harvested beans are easy to mix with stones or sawdust because of natural drying method.

Of course, after knowing the flaws in these coffee beans, is everything going well? Certainly not. This just makes everyone understand them. In the actual bean selection process, there are also their own labor and manual bean selection.