How to judge whether the raw coffee beans are fresh?

Generally speaking, we get the newly harvested raw beans with a moisture content of 11.5% to 12.5%, half-washed Mantenin to 13%, half-washed Brazil to 11% to 12%, and sun mocha to about 9% to 12%. After being polished, the moisture content of raw beans will become lower and lower with the passage of time.

The dehydration of roasted fresh coffee beans usually has to be delayed, but the choice can also be made by looking at the shape of beans: those with thick beans, such as Kenya and Mantenin, have to delay by 30 seconds to 1 minute; those with thin beans, such as coconut and snow coffee, Brazil, and so on, do not have to delay too much. To judge whether raw beans are novel, there are two aspects that can be seen: the appearance is not beautiful, and whether the color is bright green and shiny. Most raw beans are washed with water, but if they are novel, the color of the city is green.

Coffee raw bean smell: generally, if not washing beans, such as dry mocha, semi-washing Manning and so on, it may be difficult to judge how long the beans have been put by the outside, but the smell absorbed by raw beans provides a very obvious clue. When novel, the smell of water-washed raw beans is refreshing grass, while that of dry mocha raw beans is fermented with ripe and fragrant flavor, and the semi-washed Mantenin flavor is less obvious, but do not have a stinky, bad wet rot smell like stinky tofu for a long time.

Novel coffee raw beans, full of vitality. Semi-fresh raw beans, with a little bit of stability in the vitality. Eight months later, the raw beans lost their vitality. Raw beans for more than a year are old and boring. However, the comments are only suitable for general coffee beans under general retention conditions, not suitable for beans treated by special measures and special retention situations, such as low purchase, aging, treatment of wind stains and so on. That's another scale of appreciation.