Coffee training knowledge on how to choose fresh coffee beans

Coffee training knowledge: how to choose fresh coffee beans? Freshness is the life of coffee, how to determine the freshness of coffee beans?

There are three steps: smell, look and peel.

Smell: close the coffee beans to the nose, deeply smell, is it possible to clearly smell the aroma of coffee beans, if yes, on behalf of coffee beans fresh enough. On the contrary, if the aroma is weak, or if it has begun to appear greasy, it means that the coffee beans are completely stale. Such coffee beans, no matter how much effort you spend to grind and boil, it is impossible to cook a good cup of coffee.

See: Spread the beans out on your hand to determine the origin and type of coffee beans, and also to determine whether the beans are roasted evenly.

Peeling: Take a coffee bean and try to peel it with your hand. If the coffee bean is fresh enough, it should be easy to peel it apart, and there will be a crunchy sound and feeling. If the coffee beans are stale, you may find that it seems like you have to struggle to separate a bean.

There is another important point to observe when peeling coffee beans, that is, to see if the fire is even when roasting. If uniform, the color of the outer and inner layers of the beans should be the same.

If the color of the outer layer is significantly darker than the color of the inner layer, it means that the heat during roasting may be too high, which will also affect the aroma and flavor of the coffee beans.

The difference between large coffee beans and small coffee beans

For the same kind of coffee, the bigger the beans, the higher the grade, and the smaller the beans, the lower the grade, the cheaper. Of course, there are differences in taste. The bigger the beans, the stronger the coffee taste. However, in addition to high-grade coffee, other coffee classification levels are not very strict, for example, the center grade beans can account for 60%. Then beans one level higher and beans one level lower will both account for 20 percent. Therefore, sometimes roasted according to the labeled center grade standard, another 40 percent of coffee is not roasted under optimal conditions.

The division of new beans and old beans in coffee beans and the time to market

New coffee and old coffee of the same variety and degree of roasting will taste significantly different, of course, the new beans are more aromatic. Although the new beans will lose a lot of water and turn white after several years of preservation, the fragrance will not be greatly affected.