What kind of raw beans are good raw beans?

Here are some things that you should pay attention to:

1. The size of raw beans should be very similar, with 17 bumps with 18 mesh, 15 with 16 mesh, 13 with 14 mesh, and so on. The appearance must be consistent and the color should be close. This item determines the color uniformity after baking and the difference in taste after baking. When small beans and large beans are baked at the same time, they will get uneven baking degree, and because of this, the taste in the cup is uneven. The uneven color of raw beans is due to the drying process, while the uneven appearance may be caused by different kinds of mixed beans.

two。 It is necessary to make sure that coffee bars and processing are divided into batches according to the geographical growth region and varieties of coffee bars, and these batches must be harvested separately, processed separately, tested separately, and then decided whether to mix and store according to proportion.

3. Washed Arabica raw coffee beans must be evenly colored and glossy, and should not be uneven or dull. If this is the case, there must be a problem with the drying process or the handling process. If the color of raw beans is dull, the taste will be dull, too.

4. First understand the effect of the production on the drying process of raw beans, and if this company makes great efforts to ensure that the raw beans are properly dry, these efforts will be reflected in the cup. When using a dryer or using a dryer inappropriately, you can usually tell: drying quickly with a dryer will make the color of the bean look dull, or it may look brown; if the bean has spots, it may be because the drying process is too fast, or the thickness of the dryer is too thin, or the speed of using the dryer is too slow. Some people suggest that the raw beans should be placed in the oven for a while to dry the skin, then transfer to the dryer, and then take out the oven to do the final drying process. They believe that this will help to improve the color balance. In addition, some people bake the beans in the dryer at regular intervals, and then put them back in the warehouse for storage, so that the moisture content of the beans will be consistent, which is a very important step, because the moisture content on the outside of the beans must be different from that on the inside. If the temperature of the dried beans exceeds 42 degrees Celsius, the cup may show more "baked flavor" and "dumplings".

5. No matter where the beans are, ask questions about "processing time". Make sure that the beans are sent for processing as soon as they are collected, otherwise you are likely to get a cup of coffee with a strong fermented flavor, because as soon as the beans are picked, they begin to produce fermentation. Then ask them how to use the fermentation tank and why, and "do you pick out the beans floating on the surface?" after the mucosal procedure, do they "separate them into different sinks according to the hardness of the beans?" only those who spend a lot of time and effort on quality improvement will understand the importance and necessity of these steps. If the de-mucosal procedure and washing are carried out in the same tank at the same time, there will usually be some brown color on the surface of raw beans, and the same situation will occur on processed overripe beans.

6. Dried raw beans are usually covered with brown peel. In Brazil, people call this situation "Fox Bean" and it is not included in the list of defects. Novice bean pickers will think that this is a defect, but if you rub these beans with a spoon a little bit, the peel will fall off, so this is not a defect. Immature beans will also have peel attached to the surface, but as the former rubbed, there is no way to remove the peel. In washed beans, "Fox Bean" shows high acidity, rich fruit aroma, and sometimes a rich stew flavor. As for the direction of the taste, you must judge it by drinking, not by watching it.

7. "are there pink peas in the beans or on the surface?" in some regions, this image is regarded as a great defect, but most people will ignore it for simple reasons, because this item is not listed as a defective bean standard in the coffee bean classification system, so this kind of coffee beans may be listed as "Specialty". For beans in this situation, it is best to separate cups with other beans to find out whether the degree of defect is serious.

8. "is the week of raw beans white or dark?" the reason is the lack of dry time, or the storage environment is too damp, the taste in the cup is empty, very boring taste. Weekly whitening of beans can also occur in beans that are unevenly dried, meaning that one side of the same bean is dried and the other noodles may be fine. The whitening of beans is caused by oxidation, contact with the ground, or contaminated by sewage.

9. Smell raw beans. Fermentation or spoilage can be detected at this time, and these flavors may become imperceptible after baking.

10. How does it feel to grab a handful of raw beans? If they feel crisp, like glass, they may be too dry or too dry. If it feels too soft, it may not be dry enough, and beans like this must be turned back, because raw beans under this moisture content are prone to mildew.