The freshness of coffee is important: a comparison of four Yega Xuefei

After getting the four kinds of Shifei, the first feeling is the difference in color. If the supplier does not say in advance that they are all washed Snow G2, at a glance, I must feel that there is a sun treatment and a washing treatment.

I used the gray board to customize the white balance of the following raw bean photos. I didn't do any post-processing for the color of the photo.

[comparison of four Chevy]

From the color point of view, A beans are the darkest, appear to be transparent and crystal clear, and the luster is very good, which is obviously the new bean of the season.

[section A Sheffield]

[section B Sheffield]

[section C Sheffield]

Models B and C are obviously white in color and do not look like the new beans of the season, especially the B model, which can feel severely dehydrated.

[section D Sheffield]

The overall feeling of Model D is also good, which is slightly shallower than that of Model A.

In addition to the color, the author also compares other aspects, such as bean grains, defects, etc., but thinks that the freshness is the biggest focus, so I will not repeat it in other aspects.

[four types of Shifei after baking]

Four kinds of Chevy use the same baking degree. Use a 1 kg half-fire roaster and drop the beans 40 seconds after a complete explosion.

As I was not in a hurry to post the article, I drank a lot of rounds and tasted it by hand, soaking and so on.

[four Shifei cups are tested]

After many times of tasting, the two that left me the deepest feeling are An and B. these two beans can be said to be two extremes among the four beans. Section An of the hierarchical sense is very prominent, dry aroma is rich, can clearly smell the unique aroma of Shifei, soft and elegant, in the wet fragrance stage is also the most prominent, the entrance is soft, with a hint of floral aroma, tea is full-bodied, contains in the mouth mellow is also better, no water feeling, after swallowing back sweet prominent, the overall sour fragrance is relatively soft, good sense of hierarchy.

Compared with A, the biggest deficiency of B coffee lies in its aroma, the dry fragrance is quite different from A, the stale wood smell can be smelled vaguely, the wet aroma is not obvious, with a hint of stale flavor. Drink in the mouth, the taste is very insipid, sweet taste is obvious, but lack of hierarchical sense.

C and D are between An and B. In terms of flavor performance, in fact, although these Shifei are different, but they are not essentially superior, it may be that the demand for coffee is getting higher and higher, so it is not particularly amazing for me to remember, even if it is style A, I think its "excellence" does not come from its flavor itself, but from its freshness, but it can not be denied that these Chevy are still quite well-behaved, especially after they have been roasted. It is enough to brighten the eyes of drinkers who experience Shifei for the first time.

Summary:

Old gluttons who like coffee may already know the importance of the freshness of coffee beans, we emphasize the freshness of cooked beans, because the "life" of cooked beans is only 3-4 weeks, although the coffee can still be drunk after that, but the soul of flavor is missing, like drinking a cup of dead coffee, lack of layering and liveliness. Therefore, whether it is raw or cooked beans, the freshness of coffee is extremely important. if you encounter better coffee beans and want to store some, you must ensure the preservation conditions and prevent coffee from dehydration or mildew as far as possible. only in this way can the soul of coffee be explained to the maximum extent by roasting.