Understand defective beans what kind of raw beans are high-quality raw beans?

What kind of raw beans are high-quality raw beans? First look at the surface of beans, fresh and high-quality raw beans, the surface is shiny, in addition, the handling of good raw beans, uniform color, the surface of uneven color can not be called good beans, must choose uniform color. Secondly, the particle size is the same, which is also evidence of good quality management. Make sure that the particle size is the same when you buy it. Even and neat coffee raw beans can achieve a consistent baking 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.

Raw beans are divided into several grades according to quality standards, which vary from place to place, basically according to size and shape. The higher the grade, the better the quality. Defective coffee beans are quite harmful, including:

Mutant beans:

It is neither flat bean nor round bean. Due to abnormal development, the raw bean is broken in the center when shelling. This kind of bean is prone to uneven baking.

Fermented beans / black beans:

In the process of processing or washing, the beans are fermented internally. It has the smell of fermented acid.

Uncooked beans / dead beans:

Coffee fruits are harvested before they are fully ripe. This kind of bean is ivory after baking and tastes green and astringent.

Moldy beans:

The process of processing and transportation is affected by moisture, rain and mold. As long as one bean is moldy, it will soon spread to others, so be careful.

Moth-eaten beans:

It is eaten by a pest called fruit bark beetle, and there are worm eyes on the beans, which makes the coffee smell.

Dried fruit:

Bring the outer skin into the drying process. In the non-washing process, the raw beans can be removed from the shell, but in the water washing process, this state becomes defective beans.

Dissimilar beans:

For example, robusta mixed with Arabica and flat beans mixed with garden beans.

Small gravel:

Easy to break the bean grinder, more extensive sun can be found. When selecting, we spread out the beans and put them in a place with plenty of light, and it is more efficient to pick them with both hands. Basically, coffee raw beans that look uncomfortable can be picked out. After choosing neat beans, the beans can be baked more neatly and tasted more pure. If it is mixed with too many unexpected factors, it is impossible to judge the real taste. General commercial grade of ordinary coffee raw beans, through their own selection, can also reach a very high and expensive level, or even the level of refined coffee.