Introduction to Coffee basic knowledge, Fine Coffee and defective beans
Moldy beans: because of incomplete drying, or damp in the process of transportation and storage, cyan and white molds grow, which sometimes make the beans stick together. If these moldy beans are not removed, they will produce moldy smell.
Dead beans: beans with abnormal results. The color is not easy to change because of baking, so it is easy to distinguish. The flavor is thin, as harmful as silver skin, and will become a source of peculiar smell.
Immature beans: beans picked before they are ripe have a fishy, disgusting taste. Leaving raw coffee beans for years is a strategy to deal with these immature beans.
Shell beans: produced by poor dryness or abnormal mating; the beans break from the central line and the inside is turned out like a shell. Shell beans can cause uneven baking and are easy to catch fire during deep baking.
Moth-eaten beans: moths invade and lay eggs when the coffee fruit is ripe and red, and the larvae eat the coffee fruit and grow, leaving traces of moth on the surface of the beans. Worm-eaten beans can cause the coffee liquid to be cloudy and sometimes produce a strange smell.
Black beans: beans that mature early and fall to the ground and ferment and blacken when they come into contact with the ground for a long time. It can be easily removed by hand-selected steps. Coffee mixed with black beans will smell rotten and cloudy.
Shell beans: endocarp covers the inside of the pulp of coffee beans and remains on the washed coffee beans. The poor heat permeability when roasting and sometimes burning is the reason for the astringent taste of coffee. Others include broken beans, red peel beans (beans that rain naturally and taste dull), stunted beans (small grains of beans that stop growing due to lack of nutrients, strong flavor), and sometimes mixed with corn or pepper, and so on.
Stone: beans harvested are easily mixed with stone or sawdust because of natural drying.
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Basic knowledge of fine coffee beans definition of organic coffee beans
Only a small part of the world's coffee is truly organic certified coffee, because the certification process takes a long time, about three years. And such a deal would reduce coffee production by as much as 50%. So when coffee growers decide to do organic certification, it means that a time-consuming and costly investment begins. Many people think that when coffee is growing, only
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Fine coffee bean basic coffee bean grinding terminology
Caffeine: caffeine is the most eye-catching of all the ingredients in coffee. It is a kind of phytoxanthin (animal muscle component). It has the same properties as theobromine contained in cocoa, green tea contains the same theophylline, and the percentage of reduction after baking is very small. Caffeine has a very wide range of effects. will affect the human brain, heart, blood vessels, gastrointestinal, muscle and kidney and other parts, the right amount of caffeine
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