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

Occasionally received customer complaints, reflecting the color of coffee beans there is a color difference, as well as a little different sizes, and thus question the quality of coffee beans. We are very distressed by comparison. China's coffee consumption market has just started, and then the problem of "rookies" must be explained repeatedly. I am really tired and helpless.

First of all, let's think about this: when eating in a restaurant, who will question whether the shape and size of the food on the plate is exactly the same? Are they exactly the same color? Every piece of shredded meat of Yu-Shiang Shredded Pork should have general neatness, general color, general appearance. That's the rhythm of being chased by a chef with a knife. Coffee cooked beans are a kind of food. Customers who buy coffee cooked beans are like those who ordered a plate of Yu-Shiang Shredded Pork in a restaurant. We should care about the taste and flavor, and consider the comprehensive price ratio in combination with the price. Is it right?

Let's go back to the topic and elaborate on four points:

First of all, the color difference of ripe coffee beans has nothing to do with the quality of coffee beans. In today's era of boutique coffee, the more we need to show the pleasant flavor characteristics of coffee beans, a variety of processing methods, complex and exquisite baking techniques. These are all for the coffee to show the flavor we want to show after brewing and extraction: aroma, taste, acidity, body fat, aftertaste, sweetness. Who cares about the others? In fact, the sun treatment, honey treatment, shallow baking, fast stir-frying and other technical operations exist in the above links are the reasons for the color difference between the coffee beans. These are all very reasonable! Especially for customers who buy coffee beans such as sun Yega Xuefei, please don't take out the "Virgo" status to study the appearance of each bean, or drink it!

Second, in fact, it is not difficult to make coffee cooked beans look "very similar" to each other and confuse amateur consumers, except for the selection of raw beans and cooked beans, we can use some very simple technical means to reduce the color difference between each other in the coffee roasting process, and even finally make the color basically the same. But doing so may sacrifice the flavor of coffee and put the cart before the horse. Does the customer want the baker to do this?

In addition, according to the technical standards of SCAA and CQI boutique coffee, we only need to select "white beans" with no browning reaction in the cooked beans, which are defective beans that lack aromatic precursors such as sugars and proteins, while allowing coffee beans to have a considerable color difference from each other-as long as the color difference does not show defects in the sensory evaluation. In fact, the fact that hand selection is too harsh to ensure chromatic aberration is not professional enough and the basic understanding of coffee is not clear, at least you should fail when you take the QGrader (International Coffee quality appraiser).