Teach you an easy way to correctly distinguish between good and bad raw beans?

Ka Xiang Guide: delicious coffee can be known from the shape of its roasted coffee beans, of course, there can be no bad coffee beans mixed with, what is more important is that normal beans will also be mixed into high-quality coffee beans and cause hindrance. a fried roasted bean that can brew delicious coffee must first be big, fat and uniform, and secondly, the same size is colorless. These are the main points of visual discrimination, if you look carefully, it should not be difficult to distinguish.

Fermented beans: coffee beans that fall from the soil before harvest. The sour smell will have a great impact on the taste of coffee.

Dead beans: also known as unripe beans, or affected by climate and other factors, imperfect development, fried spots will be produced after roasting, so that the coffee has a green taste.

Black beans: fermented beans, rotten, blackened coffee beans. Because it is black, it can be distinguished from normal coffee beans at a glance.

Borer beans: coffee beans eroded by insects

Defective beans: may be stuck during work, or carelessly handled during handling, resulting in incomplete coffee beans. Will cause fried spots when baking, and will produce bitter and astringent taste.

Others: remaining thin-skinned beans, bad beans, dried beans that do not completely produce sour taste, shell beans with only shell, and so on.

Judgment during grinding

After fully roasting and extracting water, the coffee can be brewed into delicious coffee, which can be judged by grinding. When grinding, good coffee beans will gently make the sound of salad salad, gently shake the hand, the original taste of coffee is overflowing. Shoddy coffee beans have a creaking sound. There is a feeling of sticking during grinding.

The judgment at the time of pawn

The easiest way to make delicious coffee is to sigh the filter paper. When brewing, there is also a way to judge whether the coffee is delicious, that is, when it is in hot water, the powder is not inflated, and when the coffee is fully roasted and extracted water, there will be beautiful and meticulous foam puffing up.

Judgment after pawn

Although the concentration of coffee will change due to different roasting degree and extraction method, the characteristic of delicious coffee is that the coffee liquid extracted by the pawn is clear under the same conditions. The spoon can be clearly seen through the stroke fluid in the picture below, while the one in the stone picture is almost invisible. It is difficult to tell whether a cup of coffee is delicious, but if you compare it, you can see whether the coffee is delicious or not. even after 30 minutes, the color of a delicious cup of coffee is still clear and the taste will not change.

Judging from the taste and aroma of coffee

The sour taste of delicious coffee is as refreshing as citrus fruit, without strong sour taste. Bitterness is a soft bitterness. There is no bitterness like cigarette or scorch.

Judging from the quality of raw beans

The shape, grinding stage, stroke, post-stroke, taste and flavor stages have been discussed before, as the focus of judging whether the coffee is delicious or not, but these are all for completely roasted coffee beans. Raw beans are green before roasting, commonly known as [Green]. If the quality of raw beans is poor, no matter how hard you cook them, you will not be able to brew beautiful coffee. Raw beans are usually exported from the place of origin two months after harvest, and this year's crop is called NewCrop. After a year, it's called PastCrop. After a longer period of time, it is called OldCrop. Coffee beans are crops, and their freshness will naturally affect their taste. Fresh raw beans can enjoy the distinct characteristics and vibrant flavor of each variety. Take rice as an example, if it is placed for a long time, its original flavor will be diluted with the loss of water. Fresh raw beans, showing a bright green color, can be easily distinguished. Except for freshness. No matter what kind of variety, we should also try to choose raw beans with large particles and no color spots.

The article comes from the Internet.