Boutique coffee learns how to choose raw coffee beans

What kind of raw beans are high quality raw beans? First look at the surface of the beans, fresh high-quality raw beans, shiny surface, in addition, processed good raw beans, uniform color, uneven color surface can not be called good beans, must choose uniform color when purchasing. Secondly, the particle size is consistent, which is also evidence of good quality management. Make sure the particle size is consistent when purchasing. Uniform and neat coffee beans can achieve consistent roasting effect; otherwise, some are too deep and bitter, and some are too shallow and sour, which will affect the overall taste of roasted coffee beans.

Coffee by Variety: Not all Arabica beans are selected coffee, only a few high-grade beans come from high mountain areas, or through strict selection and grading, it is hard texture, rich taste, excellent flavor, is selected coffee, accounting for only about 10% of global coffee production. As for Robusta beans, they all enter the commercial coffee market, and only a few good beans can be regarded as specialty coffee.

From the processing method to see coffee: due to the different maturity time of coffee fruit, good coffee must be divided into 3~6 manual harvest, in the process of processing, whether it is sun or washing method, must be careful. The coffee beans produced must also be strictly selected and graded to ensure the stability of their quality. There are areas where the terroir conditions are good enough to produce good coffee, but they cannot be classified as fine coffee if they are not handled properly or if they are only inferior. The American Specialty Coffee Association has published a Green Coffee Classification Chart that clearly defines the perfect green beans and coffee with special flavors as a selection. The specialty coffee is absolutely special, far beyond what tastes good.

From the roasting method to see coffee: the age of green beans, type, room temperature, moisture content and roasting temperature have a close relationship. In general, select coffee is usually roasted in small batches, which must be strictly tested and analyzed in advance, and then watched by the roaster throughout the whole process until it is roasted to the best state. Ensure that the coffee beans are evenly cooked inside and outside to ensure perfect quality.

From the freshness of coffee selection: fresh coffee is a selection of coffee, fresh here refers to the fresh after roasting, rather than refers to the fresh beans after harvest. Coffee beans after roasting, about 1 to 7 days flavor development to the peak, is the best time to drink; once stored for too long, coffee will naturally decline, and suffer oxidation, flavor naturally much worse than before.

From the way coffee is sold: fresh beans are important, and the roasting date should be kept within 7 days in order to make good coffee. Commercial coffee, by contrast, comes in cans, glass jars, or plastic bags to pack inferior beans, ground coffee, or instant coffee.

Coffee from the name of the commodity: good coffee has its own characteristics, not willing to hide its name only called coffee. Therefore, in order to highlight various unique styles, good coffee has its own name, such as: Jamaica Blue Mountain (Blue Mountain), Ethiopia Yirgacheff (Yirgacheff), Indonesia Sulawesi (Sulawesi), Guatemala (Antiqua), Hawaii (Kona) and so on. There are also grades marked as part of the name, such as Kenya AA(AA is the highest grade in the local classification system).