Coffee common sense the difference between new coffee beans and old coffee beans

New beans and old beans are also very different in appearance, new beans have more water content (12%-13%) and show dark green. On the other hand, the water content of old beans (10% 11%) and old beans (9%-10%) passes over time, so the color is lighter. If you hold it in your hand, you will find that it is lighter in weight and texture, and there will be no gloss and touch like the surface cover of new beans. But what I said above is the situation compared with the same variety of beans. According to the place of origin or harvest year, refining method, the water content and color will also be different.

Comparing the baking difficulty of new beans and old beans, new beans are much more difficult than old beans. The difference lies in the water content. Because the more water, the worse the heat transfer of fire, and sometimes even uneven baking. Therefore, new beans with more water content must be removed at the initial stage of baking. However, even new beans can cause uneven drying due to different water content. To remove moisture, that is, dried coffee beans, you have to be careful.

On the other hand, as long as the old beans are fully dried and the moisture content is average, the problems encountered in baking will be easily solved. The taste components of raw beans (sour or astringent, etc.) can also stabilize after years of storage.