Several common bad kinds of coffee beans
Fermented coffee beans dropped into the soil before harvest. Moldy odor, will have a great impact on the taste of coffee.
Dead beans, also known as immature beans, or affected by climatic factors, development is not sound. After frying, it will produce fried spots, making coffee taste green.
Fermented black beans, rotten, blackened coffee beans. Because it is black, it can be distinguished from normal coffee beans at a glance.
Coffee beans infested with worms. Broken beans may be stuck during operation, or careless handling during handling, resulting in incomplete coffee beans. It will cause fried spots when fried, and will produce bitter and astringent taste.
Other beans with a thin skin, underdeveloped beans, beans that do not completely produce a musty smell when dried, and beans with only shells (shell beans).
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The basic common sense of boutique baristas makes the taste of beans more stable.
Andrea Illy has done a lot of scientific research on coffee packaging and quality maintenance. He believes that fried coffee needs to be aging in a monitored environment before being packaged. Because the taste of cooked coffee beans is more stable. However, he also made it clear that the definition of aging and stale is very vague. The author believes that this is the blind spot of the concept of "raising beans". The so-called bean cultivation is similar.
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Basic knowledge of Coffee what nutrients are contained in coffee
Caffeine is the most eye-catching of all the ingredients in coffee. It is a kind of phytoflavin (animal muscle ingredient). Its properties are the same as theobromine in cocoa, green tea contains the same theophylline, and the percentage of reduction after baking is very small. Caffeine has a wide range of effects. It can accelerate the metabolism of the human body and keep people clear-headed and sensitive. The magical skill of coffee
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