How to identify defective coffee beans and how to choose coffee beans that suit your taste

Damage to the refining process, such as shelling, washing, etc., sometimes the damaged edges will turn black. It has the taste of fermentation, mildew, soil and so on, and it is also easy to carbonize and produce scorched taste when baking. Affect the appearance of cooked beans, too much carbonized ingredients will have an adverse effect on health. Other foreign bodies are non-coffee impurities, including branches, stones, copper plates, etc. Produce all kinds of odors. Unfortunately, based on cost considerations, not all coffee makers will seriously screen out defective beans, but just use processing techniques and selling methods to make them disappear from the world. Even in a freshly brewed coffee shop, has the store ever let you look at the coffee beans you want to drink carefully before cooking? In fact, we should all do this to make sure that the appearance of raw beans is wrinkled like shrinking. It is caused by malnutrition, so it does not produce the taste of good coffee, showing the taste of hay affects the appearance of cooked beans. Show a pale appearance, put in the water will float. Caused by excessive dryness during processing.

Sometimes there are fermented, musty, soil and other taste or smell is not strong, but will affect the taste of coffee is easily affected by the weather, as well as easy to mix with defective beans and other impurities. Therefore, it must be carefully screened. Washing type: the fruit that is about to be harvested is put into a flowing trough. After the floating fruit is removed, the skin and flesh are removed by a pulp remover. Then put it in the sink to remove the emerging pulp. After that, move into the fermentation tank, soak for half a day to a day, and then dissolve the gum on the surface of the fermented coffee beans. Wash it with water, dry it for a few days, dry it by machine, and finally take it off.