Coffee roasting good coffee and bad coffee

Then let's study. What should high-quality coffee look like? And what effect will the impurities in the coffee have on the coffee flavor?

1. High-quality raw beans without defective beans (raw beans with few defective beans such as fermented beans and moldy beans, but not high-priced beans)

two。 Freshly baked coffee (coffee is useful for drinking, which is best within two weeks after baking, retained in the style of beans and ground before brewing)

3. Freshly ground coffee

The scale of high-quality coffee

4. Freshly brewed coffee

In the definition of high-quality coffee, it is not difficult to see that the first flawless bean is the top priority of the whole link. What is a defective bean?

Which are the defective beans that affect the flavor of high-quality coffee?

Fermented beans: there are two primary causes, one is the process of soaking in the washing fermentation tank, which is formed by water pollution, and the other is the moisture in the warehouse makes it fermented, making the general situation of beans mottled. In appearance, it is not easy to support, but you have to pay special attention to it. If it is mixed with coffee, it will smell rotten.

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 distinguish.

Immature beans: pick them when they are not ripe and have a fishy smell. It lacks the luster of ripe beans, and it is not easy to distinguish at beginners.

Shell beans: caused by poor dryness or abnormal mating, the beans are split at the center line. Uneven baking is easy to occur.

Worm borer beans: when the coffee is mature and red, the worm lays an egg in Langmani. Coffee is the main nutrition for the growth of larvae, and the general situation of beans will leave moth moth. It will cause the coffee liquid to get cloudy and have a strange smell.

Moldy beans: because the drying is not complete, or in the transportation, retention process is too wet, and the growth of cyan, white bacteria, such as mixed into the baking and grinding will make the whole cup of coffee mildew.

Shell beans: the inner leather cage is covered on the inside of the coffee beans, and most of them remain on the washed coffee beans. It will cause astringency.

Cocoa: it is caused by natural drying that the meat remains and the shell is not fully shelled. It smells like dirt.

In addition to the above all kinds of defective beans, but also Taoist head, glass, branches and other impurities, light cause the roaster can not be used normally, heavy is scrapped.

If you want to know how these defective beans affect the flavor of coffee, the best way is to drink a cup of coffee made from defective beans, you can deeply appreciate the importance of manual selection before baking.

The summary is as follows: the so-called good coffee, high-quality coffee, can be defined as "high-quality raw beans to remove defective beans, properly roasted, take advantage of the novelty of the correct extraction." Good coffee is not necessarily good coffee, but bad coffee must be bad coffee.

Next, let's take a look at the coffee varieties that are more common in the continental region and what kind of roasting style they are suitable for.

What is the appropriate baking style?

Just like Columbia's special selection, it is sour and bitter, but it needs shallow baking, and it is also required to cover its sour taste, so shallow baking is obviously not suitable for it.