Which can better determine the quality of coffee, raw beans or baked beans?

Nowadays, people's "understanding process" of coffee is very interesting. most people still stay in the situation of "coffee with sugar and milk." adding sugar and milk is nothing more than the most direct reason for "bitterness". Coffee is bitter. Further understanding is that baristas will pull flowers so handsome, pull flowers so beautiful. (inner OS: handsome has nothing to do with whether the coffee is good or not.) further, we will find that the baristas operate or soak well and are bad for the coffee products. If we further become the coffee lovers, we will find the degree and quality of coffee beans roasting, which is a big factor in determining the coffee products. To this extent, I can define that this person is already a coffee gamer-level consumer, has a certain preference for coffee or employees.

This is a good question, it has reached the stage of production, if it is not boring and curious to ask questions, it must be a very good person or employees, interesting, close to the source.

First of all, thank you for the invitation to answer. I am sorting out my thoughts on the one hand and how to answer on the other.

Let's have a brief understanding of what raw beans are, in case there is a meeting.

In the industry, people often say that raw beans refer to "the solid core of coffee fruit, the inner core of the core (usually with left and right lobes)."

After treatment (sun / water washing / semi-washing.), the fruit is actually fermented, dried coffee beans with a moisture content of 10-12%.

Brain tonic:

As pictured above, most of the raw beans processed in the orchard are in 1-5 or 1-4 (with or without fruit layer), and there are also 1-7 whole baked beans. On the other hand, what comes to the hands of the bean baker is usually 1-3 what is called "raw beans".

I often like to use "tea" to explain "coffee". Because we Chinese know more about tea, it is easier to understand it as a metaphor. Well, let me put it this way: Dahongpao is that no matter how much the tea maker produces leaven and kneads, it cannot be made into Dahongpao, and the iron tone is not tasting, the well is sinking, and Pu'er is Pu'er, and it will not be destroyed just because Pu'er 's tea is taken to Wuyishan. All of the above think that what I am saying is Chinese, that's right! Because coffee is the same.

Coffee raw beans from Africa will not be Brazilian coffee if you get them in Brazil, and Yunnan coffee raw beans will not turn into a rosy summer if you take them to Panama.

Let me be more ruthless. Raw coffee beans in various coffee producing regions around the world are like determining the score. Assuming that the Hawaiian Kono score is 90, no matter how good it is, it can't be more than 90. Its quality and blood system have been determined.

A qualified bean baker, like a tea maker, can learn how raw beans should be baked through the place, garden and variety of raw beans, and then through the naked eye, touch and smell, in order to best show the flavor of the beans themselves.

According to the above score, try to reach a score of 90 as much as possible. (the score of some beans may be 70, and some may be 100.)

And why there is a saying that the bean baker can bake out his own characteristics is different from the public. Of course, this is possible. just like Pu'er tea, not all of them have the same taste, even if they don't tell the year. Wuyishan tea is not all of the same taste, so the bean baker can show his own style through the difference between the baking curve and the professionalism of the machine.

And beans with 90 cents per cent are also likely to be baked into 10 cents. As shown in the picture above, roasted coffee may be defective, it may be roasted to produce a bad taste, or it may be that it has not been properly checked for beans, mildew beans, or products other than beans before roasting. It may greatly reduce the taste of the baked product, and even the heavy ones will fail.

And 90 cents of beans, no matter how powerful the baker, it can not exceed the flavor and characteristics of the raw beans themselves.

I think I should know the answer after reading the above!

After reading, whether any friends want to ask: "how to improve the quality of raw beans." That would be a big deal for me, because it is the research of agricultural technology and microbiology and SOP standard implementation.

Source: @ Egg IN Beijing