Will defective beans affect the flavor of coffee? How to distinguish defective coffee beans?

Defective beans, if you communicate in the boutique coffee circle, you will probably know that its existence affects the flavor of a cup of coffee. If you usually have the habit of buying coffee beans and going back to make coffee, do you need to pick out defective beans when making coffee?

Raw coffee beans will be graded after treatment, and most of the grading systems have the index of defect rate. For example, Ethiopia's G1 coffee beans have fewer than 3 defects in a 350 g sample; Blue Mountain Coffee has a defect rate of no more than 2% in the highest grade NO.1; Golden Manning coffee beans have a defect rate of less than 3%, and so on.

In other words, at the raw bean level, the higher the grade of coffee you buy, the lower the number of defects can be suppressed. Of course, the defective beans here usually refer to some major defects, which greatly affect the flavor quality, such as over-fermented beans, black beans, seriously moth-eaten beans, moldy beans, foreign bodies and so on. Before the coffee beans are roasted, a defective bean removal process will be carried out. At this time, the "fish out of the net" should be eliminated, because the highest quality raw coffee beans cannot guarantee zero defects, and cracked beans caused by collisions can occur during transportation, so defective beans will be removed more strictly before baking than when grading raw beans. For example, light worm boiled beans, broken beans, shell beans, moldy beans are singled out at this time.

After baking, we also need a selection process, at this time generally remove the baking defective beans, white beans, shell beans. Baked defective beans generally refer to those that are burnt and scorched into a crater. Baimu beans refer to coffee beans that are picked before the coffee fruit is ripe. It is generally difficult to identify raw beans. After roasting, the color of white beans is obviously lighter than that of normal beans, and high-grade coffee beans treated with all-red fruit rarely appear. There are more beans in Brazil (they are picked out after roasting).

As a result, after export, layers of screening during baking, and most of the defective beans were removed. Therefore, Qianjie believes that if you buy roasted coffee beans, you don't need to worry about defective beans that affect the flavor of the coffee. After such a strict check, is it possible to completely achieve zero defects? Not, after all, through manual removal, or there will be a few inconspicuous defective beans will be left out. In addition, because it has to go through transportation to reach consumers after baking and packaging, it is possible that some coffee beans break because of the collision during transportation, but it will not have a significant impact on the flavor of coffee. However, as consumers, these conspicuously broken bean ticks can also be removed by weighing beans before cooking.

Of course, Qianjie received some feedback that was mistaken for defective beans. The summary of crossing the front street can be divided into the following categories. The first category: obvious wrinkle stripes, black spots on the bean body. This kind of bean phase usually appears on washed shallow roasted coffee beans at high altitude. Beans with high altitude are dense and wrinkled when evaporated during baking, and coffee beans are baked before they are stretched. Although such beans look crumpled and ugly, they are sure that 100% are not defective beans, and the flavor is very sour and comfortable.

The second category: the bean body is cracked. Some coffee beans are cracked and look incomplete and can easily be mistaken for defective beans. In fact, this is also a normal coffee bean, or because of the high density of coffee beans, heat absorption and energy storage during baking, burst violently when they arrive at an explosion, and blow themselves up. Although it does not look good, it has no effect on the flavor of coffee. On the contrary, it will make the coffee taste better because of their existence.

The third category: the appearance of personality. Some coffee beans are very conspicuous because they are different from other coffee beans. At this time, many people will think that their different appearance will definitely affect the flavor of coffee. In fact, this is not a defective bean, it just has a very strong personality. Of course, if you don't like it, you can treat it as a defective bean.