Four steps for selecting and purchasing high-quality coffee beans

News about the selection and purchase of high-quality coffee beans

Smell, of course, is the smell of coffee, especially under the condition that bags of coffee are not allowed to be opened, smell plays a particularly prominent role in judging the freshness of coffee beans. As the production time printed on the coffee bean packaging is generally the packaging time, rather than the real baking time, so whether the coffee is really fresh, whether it is properly preserved, or to smell it as true!

If it is the aluminum foil bag packaging of the one-way breathable valve, we can put the nose close to the round hole of the breathable valve, and then gently squeeze the package. If none of the gas is squeezed out or the squeezed gas is tasteless, it means that there is something wrong with the sealing of the bag, or that the beans are not very fresh when they are packaged, or that the bag of coffee has been on hold for a long time. Anyway, it's not worth buying coffee.

If an aroma is squeezed out, then we need to carefully identify the aroma. The best aroma should be rich and lingering. If there is only a little aroma and the smell is gone before it is smelled, the aroma is called insufficient aroma, either the beans are not fresh enough, or there is something wrong with the quality of the beans, which generally appear on the lightly roasted and stale coffee beans. If there is a heavy oily or smelly smell in the fragrance, it generally shows that the coffee beans are deeply roasted and not fresh.

Smelling is more difficult than looking, but you will also have a better understanding of the quality of coffee, and you may feel worse about the taste at first, but as long as you smell more, the quality of coffee will never escape your nose.

Look, hear, ask and buy high quality coffee beans

Cut, is through pinching, cutting, chewing and other methods to quickly determine the general taste, freshness and baking uniformity of coffee beans. Through this step and the combination of watching and smelling, we can accurately judge whether the coffee beans have just been baked, and the roasting level of the coffee beans will be at a glance. Here are a few techniques one by one.

Cut the coffee beans and observe the section.

Pinch

To pinch is to grab a few coffee beans and crush them. The aim is to feel the expansion rate, hardness and crispness of coffee beans. After crushing, you can smell the fragrance again. At this time, the fragrance will be very strong.

Cut

Cut, that is, to observe the section of the coffee bean, you can start directly from the middle of the coffee bean when kneading, and then carefully observe whether the color of the section is uniform. Only the coffee bean baking with the same color inside and outside is relatively in place, combined with the expansion rate. You can roughly understand the coffee bean roaster's external baking level, of course, this does not mean that coffee beans must be delicious.

Chew

Chewing is to take a coffee bean to chew directly, do not have to swallow, you can spit out the chewed coffee grounds. In the process of chewing, you can roughly understand the taste tendency of coffee, of course, this taste is not very accurate, but only for rough judgment. The most important thing is to feel whether the coffee beans are crisp or not. Coffee beans that do not feel crisp are generally stale unless they are lightly roasted.

Through the cutting process, you can use the most direct and quick way to understand the quality and freshness of coffee beans.