What are the characteristics of defective coffee beans? factors that affect the flavor of high-quality coffee

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

Moldy beans: cyan and white bacteria grow because they are not completely dry or are too wet during transportation and preservation, which will make the whole cup of coffee mildew if mixed into roasting and grinding.

Fermented beans: there are two main causes, one is the process of soaking in the washing fermentation tank, which is formed by water pollution, and the other is that the moisture in the warehouse makes it ferment and makes the surface of the beans mottled. It is not easy to distinguish from the appearance, but special attention should be paid to the rotten smell if mixed with the coffee.

Dead beans: beans with abnormal results. 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. Lack of the luster of ripe beans, and it is not easy to distinguish them at beginners.

Shell beans: caused by poor dryness or abnormal mating, the beans break from the central line. It is easy to produce uneven baking.

Worm-eaten beans: when the coffee fruit ripens and turns red, the worm lays an egg inside. The coffee fruit is an important nutrition for the growth of larvae, leaving moth-eaten beans on the surface. It will cause the coffee liquid to be cloudy and produce a strange smell.

Black beans: early maturity, falling on the ground, long-term contact with the ground and fermentation blackening. It smells rotten and muddy.

Shell beans: the endocarp is covered on the inside of the pulp of coffee beans and remains on the washed coffee beans. It will cause astringency.

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

In addition to the above all kinds of defective beans, there are stones, 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 of defective beans, you can deeply appreciate the importance of hand selection before baking.