On the Color difference of cooked Coffee beans Coffee beans are different in color

Occasionally, complaints are received from customers about the color difference of coffee ripe beans, and there are some differences in size, which raises questions about the quality of coffee beans. We contrast very distressed, China's coffee consumption market has just started, and then "small white" problems must also go out of their way to explain repeatedly, really tired and helpless.

First of all, let's think about it. When eating in a restaurant, who would question whether the shape and size of the food on the plate are exactly the same? Are the colors exactly the same? Every shred of fish-flavored pork had to be regular, regular in color, and regular in appearance…that was the rhythm of being chopped by the chef. Coffee cooked beans are a kind of food. Customers who buy coffee cooked beans are like customers who order a plate of fish-flavored shredded pork in a restaurant. We should care about whether the taste is good or not, and then consider the comprehensive cost performance in combination with the price, right?

Back to the topic to make four points:

First of all, the color difference of coffee ripe beans has nothing to do with the quality of coffee beans. The more in today's boutique coffee era, the more we have to show the pleasant flavor characteristics of coffee beans, various processing methods, complex and exquisite roasting techniques... These are all to make coffee brewing extract present the flavor we want to show: aroma, taste, acidity, body fat, aftertaste, sweetness... Who cares about the rest? In fact, sun treatment, honey treatment, lighter roasting, fast frying and other technical operation methods existing in the above links are the reasons for the color difference between coffee beans. These are all very reasonable! Especially for customers who buy coffee beans such as sun exposure and snow, please don't take out the "Virgo" state to study the appearance of each bean, or drink it!

Secondly, in fact, want to make coffee ripe beans look "very similar" to each other, so that the appearance of good and confused layman consumers is not difficult, in addition to the selection of raw beans and cooked beans, we can in the coffee baking link through some very simple technical means to ensure that the color difference between each other is reduced, and even finally make the color basically consistent. But doing so may sacrifice coffee flavor and put the cart before the horse. Is that what customers want bakers to do?

Furthermore, according to SCAA and CQI's fine coffee technical standards, we only select "white beans" that have no browning reaction at all in the cooked beans segment, which are defective beans lacking sugar, protein and other aromatic precursors, and allow considerable color difference between coffee cooked beans-as long as this color difference does not present defects in the sensory evaluation segment. In fact, in order to ensure the consistency of color difference and too strict hand selection is not professional enough, the basic understanding of coffee is not clear, at least when the QGrader (international coffee quality appraiser) is definitely to hang up.