Selection and treatment of coffee beans

"newness" is the most important factor in buying coffee beans. It is necessary to judge whether the beans are new and whether there are two steps:

Grab a handful of coffee beans and feel them with your palms to see if they are true.

Is it enough to have a fragrance close to the nose?

Put a bunch of beans into your mouth and bite them. A crisp sound indicates that the beans are well preserved and damp.

If you want to hold a handful of coffee beans in the palm of your hand, in addition to following the above judgment, you should also take a look at whether the color, size and shape of each bean are similar, so as to avoid mixed beans. If the beans are mixed, the color and the size and shape of the beans will be different. Some of the beans seen on the market are bright, some are dull and colorless, because some beans have been fried, and some have not, and it is normal for re-baked coffee beans to come out of oil. however, the beans may not be fresh when the coffin is clinging to the trail. Heavy-baked coffee beans taste rich and will grunt each other, so the best ratio for mixing these beans is 1 (re-baking): 3 (beans), but this is not the prescribed ratio, you can try to see several different proportions. If you use Turkish coffee beans or Espresso coffee beans, because the fragrance of these beans is very fragrant, you can use more coffee beans. The ideal situation is that the fried coffee beans should not be used immediately. They should be stored in a sealed jar for about 7 days. After all the fragrance is released, the coffee beans will be ground for better. You have to grind as much as you drink each time in order to maintain the aroma and freshness of the coffee.

Roasting and Milling of Coffee beans

Fried roast points: shallow fried, ordinary fried, medium fried, high fried, strong medium fried, strong fried.

Confirm whether there are defective beans or charred coffee beans after frying. If so, remove them by hand and put them in a bottle or can for one or two days. If the roasted coffee beans are to be used up within a week, just keep them at room temperature. If not, seal them in the refrigerator, which is the best way to preserve them. Each time you use it, you only need to take out the necessary amount to grind it, and the time to maintain the inherent flavor of coffee beans is about two weeks.

Light roasting degree-light color of coffee beans-strong acidity and deep roasting degree-dark color of coffee beans-strong bitterness

Grinding methods: rough grinding, medium grinding, fine grinding

Thick: the grain is thick, the same size as a bar of coarse sugar.

Medium: particles are the same size as granulated sugar and coarse white sugar.

Fine: the grain is as small as sugar (the business hall is often fine grinding, the scale function is 1.5-2 degrees, it is convenient to plug the air or the operation of the Italian pot.)

After the coffee bean is ground into powder, its surface area increases and absorbs moisture, which is easy to oxidize. In short, with the passage of time, coffee powder also plays a role of deterioration, so that the flavor is damaged. After the ground coffee beans are placed, the carbon dioxide retained inside the coffee beans will be lost together with the aroma.

Note: the biggest enemy of coffee beans is moisture and heat, the key point is to keep them away from the hot air and moisture in the air.

The preservation method of coffee: the roasted beans are preserved at room temperature for about a week, and the flavor will not drop during the period of about two weeks in the freezer. Do not buy too much stock, just enough to drink (about 200 grams), and then buy after drinking. The grinding powder is usually kept at room temperature for three days, while the freezer is kept for a week, and the shop assistant is asked to grind it for about a week after purchase. Buy coffee (whether beans or powder) as far as possible in small bags and sealed with plastic bags, the storage place (place) is the freezer or freezer door or stored in a ventilated place.

How to tell the difference between coffee beans and coffee beans

Coffee beans are good or bad: smell, see, press, color to judge

Smell: fresh coffee beans smell strong fragrance, otherwise tasteless or bad smell.

Look: good coffee beans are complete in shape and full in size. On the contrary, the shape is incomplete.

Pressure: fresh coffee beans are pressed fresh and crisp, and the fragrance floats out when they crack.

Color: dark black coffee beans, the coffee brewed has a bitter taste; yellow coffee beans, the coffee brewed has a sour taste.

Good coffee beans: neat shape, bright color, roasted by single stir-fry, mellow after cooking, full of stamina.

Bad coffee beans: different shapes, incomplete individuals, light fragrance after cooking, not sweet enough.

Understand the handling of coffee beans

Washing type: put the harvested fruit into a flowing tank, remove the fruit floating on the water surface, peel off the outer skin and pulp with a pulp removal machine, then put it into the tank, remove the floating pulp and move it into the fermentation tank, soak for half a day to one day, then dissolve the gum on the fermented coffee bean surface, wash it with water and dry it, then dry it with a machine, and finally remove the endocarp with a sheller. Compared with the coffee beans obtained by the sun method, the water-washed coffee beans have more beautiful color and less impurities.

Non-washing (sun-drying): the newly harvested fruit is widely distributed on the exposure field for one or two weeks until the fruit crackles and dries naturally, and then the dried pulp, endocarp and silver skin are removed by a sheller. The disadvantage of this method is that it is easy to be affected by the weather and easily mixed with defective beans and other impurities, so it must be screened carefully. " "fresh beans" is the most important factor in buying coffee beans. It is necessary to judge whether there are two steps between the new beans and whether there are two steps:

Grab a handful of coffee beans and feel them with your palms to see if they are true.

Is it enough to have a fragrance close to the nose?

Put a bunch of beans into your mouth and bite them. A crisp sound indicates that the beans are well preserved and damp.

If you want to hold a handful of coffee beans in the palm of your hand, in addition to following the above judgment, you should also take a look at whether the color, size and shape of each bean are similar, so as to avoid mixed beans. If the beans are mixed, the color and the size and shape of the beans will be different. Some of the beans seen on the market are bright, some are dull and colorless, because some beans have been fried, and some have not, and it is normal for re-baked coffee beans to come out of oil. however, the beans may not be fresh when the coffin is clinging to the trail. Heavy-baked coffee beans taste rich and will grunt each other, so the best ratio for mixing these beans is 1 (re-baking): 3 (beans), but this is not the prescribed ratio, you can try to see several different proportions. If you use Turkish coffee beans or Espresso coffee beans, because the fragrance of these beans is very fragrant, you can use more coffee beans. The ideal situation is that the fried coffee beans should not be used immediately. They should be stored in a sealed jar for about 7 days. After all the fragrance is released, the coffee beans will be ground for better. You have to grind as much as you drink each time in order to maintain the aroma and freshness of the coffee.

Roasting and Milling of Coffee beans

Fried roast points: shallow fried, ordinary fried, medium fried, high fried, strong medium fried, strong fried.

Confirm whether there are defective beans or charred coffee beans after frying. If so, remove them by hand and put them in a bottle or can for one or two days. If the fried coffee beans are to be used up within a week, keep them at room temperature. If not, seal them in the refrigerator, which is the best way to preserve them. Each time you use it, you only need to take out the necessary amount to grind it, and the time to maintain the inherent flavor of coffee beans is about two weeks.

Light roasting degree-light color of coffee beans-strong acidity and deep roasting degree-dark color of coffee beans-strong bitterness

Grinding methods: rough grinding, medium grinding, fine grinding

Thick: the grain is thick, the same size as a bar of coarse sugar.

Medium: particles are the same size as granulated sugar and coarse white sugar.

Fine: the grain is as small as sugar (the business hall is often fine grinding, the scale function is 1.5-2 degrees, it is convenient to plug the air or the operation of the Italian pot.)

After the coffee bean is ground into powder, its surface area increases and absorbs moisture, which is easy to oxidize. In short, with the passage of time, coffee powder also plays a role of deterioration, so that the flavor is damaged. After the ground coffee beans are placed, the carbon dioxide retained inside the coffee beans will be lost together with the aroma.

Note: the biggest enemy of coffee beans is moisture and heat, the key point is to keep them away from the hot air and moisture in the air.

The preservation method of coffee: the roasted beans are preserved at room temperature for about a week, and the flavor will not drop during the period of about two weeks in the freezer. Do not buy too much stock, just enough to drink (about 200 grams), and then buy after drinking. The grinding powder is usually kept at room temperature for three days, while the freezer is kept for a week, and the shop assistant is asked to grind it for about a week after purchase. Buy coffee (whether beans or powder) as far as possible in small bags and sealed with plastic bags, the storage place (place) is the freezer or freezer door or stored in a ventilated place.

How to tell the difference between coffee beans and coffee beans

Coffee beans are good or bad: smell, see, press, color to judge

Smell: fresh coffee beans smell strong fragrance, otherwise tasteless or bad smell.

Look: good coffee beans are complete in shape and full in size. On the contrary, the shape is incomplete.

Pressure: fresh coffee beans are pressed fresh and crisp, and the fragrance floats out when they crack.

Color: dark black coffee beans, the coffee brewed has a bitter taste; yellow coffee beans, the coffee brewed has a sour taste.

Good coffee beans: neat shape, bright color, roasted by single stir-fry, mellow after cooking, full of stamina.

Bad coffee beans: different shapes, incomplete individuals, light fragrance after cooking, not sweet enough.

Understand the handling of coffee beans

Washing type: put the harvested fruit into a flowing tank, remove the fruit floating on the water surface, peel off the outer skin and pulp with a pulp removal machine, then put it into the tank, remove the floating pulp and move it into the fermentation tank, soak for half a day to one day, then dissolve the gum on the fermented coffee bean surface, wash it with water and dry it, then dry it with a machine, and finally remove the endocarp with a sheller. Compared with the coffee beans obtained by the sun method, the water-washed coffee beans have more beautiful color and less impurities.

Non-water washing (sun method): the newly harvested fruit is widely distributed on the exposure field for one or two weeks until the fruit crackles, and after natural drying, the dried pulp, endocarp and silver skin are removed by a sheller. The disadvantage of this method is that it is easy to be affected by the weather and is easy to be mixed with defective beans and other impurities, so it must be screened carefully.