How to manually select coffee beans and defective coffee beans

When thick beans are baked with thin beans, the heat permeability of beans with thick beans is poor, and the center (the part of the bean where the moisture has not been removed) will have a "core" condition that cannot be baked. When cooking spaghetti, it will be "cored" in order to have a moderate taste, but the "cored" condition is only allowed to exist in the world of spaghetti, and the world of coffee is not good.

"Core" coffee can not be seen on the outside, can only see the roasted bean Peugeot profile, but cut it down to see that it is arrogant. The bean center is divided into rice baking departments and unbaked departments. The coffee liquid extracted from the cored coffee extract will have a strong smell of choking the throat.

To get back to the point, when selecting raw coffee beans, the beans with average shape, thickness, size, Sinorama, centerline and so on are the best. In short, average beans are good beans. Unfortunately, such beans are extremely rare.

People often ask me, "what tastes better, big granulated beans and small granulated beans?"

I replied: "according to the size of the place of production, the evaluation of large particles of coffee beans is higher." It is also said that the French taste of the sieve size (coffee bean size) has nothing to do with it. At present, the Nordic countries, which are the leading countries of coffee development, purchase first-class coffee beans from Brazil and other places, primarily small pellet beans with a sieve size of 13-16. They avoid buying high-priced large granulated beans and buy cheap small ones instead, perhaps because they value quality over fame.

But harshly speaking, large granular coffee beans have a better flavor. The reality is to roast and extract the beans harvested from a single coffee tree. After the cup test, you can really compare the difference between the taste of the fight and the taste of the fight. Beans with large grains and smooth development taste better.

When it comes to large pellets of coffee beans, there are often high-quality beans like Marago Gippe (large granulated beans above sieve 19, also known as beans). This will cause uneven baking, so it is recommended to pick out the beans by hand in advance: but this is not to pick out defective beans, but to gather large grains of beans together and bake them together.

When it comes to baking, the consistency of bean size is more important than looking squarely at the relationship between bean size and taste quarrel. Beans of different sizes should be separated and should not be mixed and baked together. Otherwise, it will inevitably lead to uneven baking of the knot.

What is hand-selected?

Similarly, it is better to have the same color of beans. The colors of raw beans are cyan, brown and other colors, and the color of beans implies water content, so the same color of beans is also easy to bake. Generally speaking, cyan and green indicate more moisture, while brown almost white indicates less moisture.

Then there is the shape of the beans, it is better to choose the thick meat. Even if the grains of beans are large, those with thin meat tend to have a weak taste. The taste is rich and deep, generally speaking, only the fleshy coffee beans from the highlands. Kenya, Colombia, Tanzania and other Elaraby plus washable coffee beans are classified as "Colombian refreshing and bright coffee" by the New York market; the meat is thick and the moisture content is high, so it is not easy to heat transfer in the center when roasting, but through excessive baking, it can lead to rich and varied flavor.

The last thing to mention is the centerline (the longitudinal rill in the center of the coffee bean). Beans with clear and clear centerline are of high quality. In addition, the silver skin covered in its profile is literally silver. In addition to the natural drying beans with excellent management, most of the tea-brown silver skin is not a good product.

Next, I would like to introduce several kinds of defective beans to the master.

In coffee producing cities, use a specific gravity bean selecting machine (operating wind power to classify according to particle size and weight) or a Dengzi bean selecting machine (removing defective beans according to color) to prevent impurities and defective beans from mixing, but it is also a matter of course. It still has to be selected with human hands.

In particular, unripe beans are difficult to remove by mechanical selection and must be done by hand. And these unripe beans can have a very bad effect on the taste of coffee. Defective beans in addition to unripe beans, there are dead beans, worm-eaten beans, black beans, moldy beans, shell beans, fermented beans, cut beans, shell beans, cocoa and so on.

Hand selection is carried out in the raw bean stage, and baking is done again after baking, which means that it is done before and after baking. The proportion of defective beans is surprisingly high, good coffee beans generally contain about 20%, and low-precision mochas are more than 40%. In other words, only 60 to 70% of the coffee beans can be used after baking. In other words, there will be 30 to 40 grams of missing beans out of 100 grams of raw beans, which is quite a waste. In order to reduce the missing roasting rate, we must purchase high-precision and high-quality coffee beans as far as possible; if the simulation is still afraid of roasting failure, we should not be lazy to remove defective beans. Defective beans are fatal to the taste of coffee.

Picking mature and red coffee by hand is not beautiful. In theory, the rate of defective beans mixed should be much lower. However, in reality, the harvest will be picked together with the immature cyan. Sometimes, in order to pursue the efficiency of harvesting, even the branches will be broken all the way. Because the refining process of water-washed coffee has to be washed many times, it is more difficult to mix with stones, glass sheets and other impurities, but if the natural drying method of long and short water-washed coffee, the level of impurity mixing is quite high.

When roasting coffee with too many defective beans, the coffee products will show a mottled color. Compared with normal beans, defective beans oxidize very quickly and appear white after baking. Cheap coffee beans are often sold in stores such as supermarkets or coffee shops. if you open those packages, you can find that there are quite a lot of unevenly roasted beans, all due to the omission of hand-selected rules for direct baking.

The quickest way to appreciate the importance of hand-selected routines is to bake coffee extract with defective beans. After drinking it, you will find that your tongue will remain numb for hours. Thus it can be proved that hand selection is the main way to build a delicious coffee. It is a pity that great masters often regard hand selection as monotonous, boring and meaningless behavior. But I hope the great master knows that the taste damage caused by defective beans cannot be hidden no matter how clever the baking skills are. In order to make the baking go smoothly, the manual selection in advance is very important.

Moldy beans: because of incomplete drying, or damp in the process of transportation and storage, cyan and white molds grow, which sometimes make beans stick together. If these moldy beans are not removed, mildew will occur.

Hand selection: it is the standard to remove impurities and bad beans attached to sweet coffee beans. Coffee beans are often mixed with foreign objects, such as stones, sawdust, pieces of metal, grains of soil, the appearance of trees, and sometimes coins and glass.

Dead beans: beans that are abnormal and do not look good. The color is not easy to change because of baking, so it is easy to tell. The flavor is weak, which is as harmful as silver skin, and it will become the origin of the smell.

Immature beans: beans picked before they are ripe have a fishy, disgusting taste. Leave the coffee beans for several years in order to adopt the strategy for these immature beans.

Shell beans: caused by poor dryness or abnormal mating; the beans are split at the center line and turned out like shells on the inside. Shell beans can cause uneven baking and catch fire easily during deep baking.

Moth-eaten beans: moths invade and lay eggs when coffee is mature and turn red, larvae eat coffee and grow, and the general situation of beans will leave traces of moth. Moth-eaten beans can cause cloudy coffee juice and sometimes produce a strange smell.

Black beans: beans that mature early and fall to the ground, ferment and blacken due to long-term contact with the ground. It can be easily removed by manual selection. Coffee mixed with black beans will taste bad and muddy.

Over-dried beans (cocoa): the natural drying method makes the meat unsightly, unfilled and shelled is its cause. With iodine flavor, soil flavor and other flavor, it will give off a bad smell.

Shell beans: the inner leather cage covers the coffee beans on the inside of the meat, and most of them remain on the washed coffee beans. The poor heat permeability when baking and sometimes burning is the reason for the astringent taste of coffee. Others include chopped beans, red peeled beans (beans that rain naturally and taste flat and monotonous), stunted beans (small granulated beans that are restrained from growing due to lack of nutrients, full-bodied), and sometimes mixed with corn or pepper.

Stone: beans harvested are easily mixed with stone or sawdust because of natural drying.

Hand-selected:

1. Take the right amount of raw beans and put them in a tray

two。 Select raw beans until they are flawless.

3. Don't just stare at one side of the bean, but pick it up to see its color and shape. Don't miss any one, move your eyes from the right to the left.

4. Keep doing the same thing over and over again.

5. It is known that the average of picking out defective beans.