Common sense of roasting Coffee

Consumers should first smell the fragrance when buying coffee beans. The aroma is the life of coffee quality. The climate, processing, harvest, storage and baking technology of the place of production are all important factors affecting the aroma of coffee beans. The relationship between aroma and quality is very close. Good coffee beans have a strong aroma without peculiar smell. Next, if you look at the color, the coffee had better be dark brown, rather than dark and bottomless. In addition, the gloss and uniform size of the particles are also considered factors, fresh, better texture of coffee, the entrance should be some sweet, slightly bitter, slightly sour not astringent.

If the coffee has lost its flavor or smells stale, it means that the coffee is no longer fresh and is not suitable for purchase. Freshly fried coffee is not suitable for drinking right away and should be stored for a week to completely release the gas from the beans. Generally speaking, the best drinking period for coffee is a week after stir-frying, when the coffee is the freshest and the aroma and taste are the best.

In addition, the purity of coffee beans is another consideration. The expert candidate for coffee is not necessarily to look at the size of the particles, but to grab a handful of individual coffee beans to see whether the color of each single bean is the same and whether the particles are similar in size and shape, so as to avoid buying shoddy products disguised as mixed beans. But if it is a comprehensive bean, different size and color is a normal phenomenon. And heavy heat and medium-deep roasting will cause coffee beans to produce oil, but lightly roasted beans, if they produce oil, indicate that they have gone bad, not only reducing aroma, but also astringent and sour taste.

In short, when buying added coffee, we should pay attention to its freshness and fragrance, and the ideal purchase quantity is that it can be eaten in half a month.