Coffee training knowledge: coffee raw beans: the difference between new beans and old beans

Coffee raw beans: the difference between new beans and old beans. After dry and wet processing, coffee fruit becomes coffee raw bean (Raw bean/Green bean).

The main ingredients of raw beans are:

Carbohydrates, about 49%

Moisture, about 12%

Protein. About 11%

Chlorogenic acid, about 7.6%

Alkaloids and trace elements, about 0.4%.

According to the length of time, raw beans can be divided into:

Seasonal beans (Current Crop), that is, raw beans just harvested

New beans (New Crop), that is, raw beans in the first year

Old beans (Past Crop), that is, raw beans stored for two years

Old Crop, that is, raw beans that have been in stock for too long.

Aged beans (Aged Bean), unlike old beans, are stored in a unique way: wrapped in endocarp, stored in a high and cool warehouse of origin, and often turned over. After baking, the acid quality of the old bean flavor becomes weaker, the mellowness becomes higher, the texture becomes thicker, and the old bean can be integrated with the new bean to balance the acid quality. In addition, the aged beans after baking should be placed for 3 days after extraction and drinking, so that their thick flavor can be displayed.

In addition, compared with the old bean, the new bean is difficult to bake because of its high water content and difficult heat transfer. After baking, the new beans feel lively, with natural flower aroma, high-quality sour taste, high water content, rich chlorogenic acid, relatively bright and strong taste; old beans feel calm, mellow and thick, low water content, slightly expanded volume, soft taste.

With the growth of time, the internal moisture of raw beans gradually decreases, the color of raw beans will gradually change from dark green to blue to white and yellow; the smell of fresh fruit or grass will also gradually weaken; vitality will decrease. All these can be used as the basis to distinguish the freshness of raw beans.