How to judge whether the raw beans of coffee are fresh in the first processing of coffee

From the "fruit" state of coffee beans when they are picked from trees to the "green bean" state that can be roasted, the moisture content will be controlled between 9% and 13%. It is not easy to roast if the moisture content is too high or too low. Generally, we get the newly harvested raw beans with washing method, the moisture content is usually about 11.5%~12.5%, the half-washed mantelin may reach 13%, the half-washed Brazil is 11%~12%, and the sun-dried mocha range is about 9%~12%. The moisture content of green beans decreases with time from the moment they are ground.

Roasted fresh coffee beans generally need to be dehydrated for a longer time, but they can also be roughly determined by bean type: thick beans such as Kenya, Mantenin, have to be extended for about 30 seconds to 1 minute; thin beans such as coconut and sherry, Brazil, etc. do not have to be deliberately extended too much. There are two main aspects to judge whether raw beans are fresh: appearance: whether the color is bright green and shiny. Most water-washed green beans, as long as they are fresh, will be green in color.

Coffee green bean smell: generally not washed beans, such as dry processing mocha, semi-washed mantinin, etc., by appearance may be difficult to determine how long the beans have been put, but the smell adsorbed by the green beans provides a very obvious clue. When fresh, the smell of washed raw beans is fresh grass flavor, dried processed mocha raw beans is a fermented smell with ripe fruit, half-washed mantin-like smell is less obvious, but do not have smelly, such as stinky tofu and other long-standing bad wet rotten smell is good.

Fresh green coffee beans, full of vitality. Semi-fresh raw beans, vitality with a little bit of stability. After eight months, the beans lose their vigor. More than a year old beans, old and boring. However, the above comments only apply to ordinary coffee beans in normal storage conditions, not to beans that have been specially treated and stored in special environments, such as low-caffeine treatment, aging, wind stain treatment, etc. That's another area of appreciation.