Fine Coffee Learn Coffee Green beans are classified into different types according to time

Coffee fruits are processed by wet and dry methods to become coffee beans (Raw beans/Green beans).

The main components of raw beans are: carbohydrates, about 49%;

moisture, approximately 12 per cent;

Protein. about 11%;

Chlorogenic acid, approximately 7.6%

Alkaloids and trace elements, about 0.4%.

According to the length of time, raw beans can be specifically divided into: when the season beans (Current Crop), that is, just harvested raw beans; new beans (New Crop), that is, the first year of raw beans; old beans (Old Crop), that is, stored for too long raw beans; aged beans (Aged Bean), different from old beans, its storage method is unique: wrapped in endocarp, stored in the origin of high and cool warehouse, and often turned. After baking, aged beans taste acid qualitative change weak, alcohol degree becomes high, texture becomes thick, aged heavy, can be combined with new beans when blending, so that acid balance. In addition, after baking, the aged beans should be placed for 3 days before extraction and drinking, so that their thick flavor can be reflected.

In addition, compared with old beans, new beans are more difficult to bake because of their high water content and difficult heat transfer. After baking, the new beans feel lively, have natural flower fragrance, high-quality sour, high moisture content, rich chlorogenic acid, relatively bright and strong taste; the old beans feel calm, high alcohol and consistency, low moisture content, slightly swollen volume, soft taste.

With the increase of time, the internal moisture of raw beans gradually decreases, and 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 gradually weaken; the vitality will decrease. These can be used as a basis for identifying the freshness of raw beans.