Coffee beans-bad varieties coffee beans-picking

After harvest, peel, pulp, racing peel and silver peel should be removed before shipping and listing. There are two kinds of methods: drying (also known as natural or non-washing) and washing.

Dry type:

Coffee beans

An atlas of selected coffee beans

Judgment of appearance

Delicious coffee can be known from the shape of its roasted coffee beans, as shown in the following picture. Of course, there can not be bad coffee beans mixed in, it is more important to note that normal beans will also be mixed with high-quality coffee beans and cause hindrance. A fried roasted bean that can brew delicious coffee must first be big and fat, and crepe evenly, followed by the same size and colorless and spotless. These are the main points of visual discrimination, and if you look at them carefully, it should not be difficult to separate them.

Bad bean species

Fermented coffee beans that fall from the soil before harvest. The moldy smell will have a great impact on the taste of coffee.

Dead beans, also known as unripe beans, or affected by the climate due to red, the development is not perfect. Fried spots will be produced after baking, making the coffee have a green and astringent taste.

Black beans fermented beans, coffee beans that have rotted and blackened. Because it is black, it can be distinguished from normal coffee beans at a glance.

Moth beans. Coffee beans damaged by insects. Defective beans may be stuck during work, or carelessly handled during handling, resulting in incomplete coffee beans. Will cause fried spots when baking, and will produce bitter and astringent taste.

Other remaining thin-skinned beans, stunted beans, dried beans that do not completely produce moldy flavor, only shell beans (shell beans)

Coffee beans-picking

Coffee beans

Coffee bean atlas

After 3 or 4 years of growth, the coffee tree matures and begins to bear fruit, and the fruit will be arranged in clusters or clustered together along the branches. The coffee beans we see are the seeds of the coffee tree. The outside of the seed is a layer of pericarp, with the maturity of coffee beans, the pericarp will change from green to red, as soon as it turns red, it can be harvested. The structure of coffee fruit is usually a layer of pulp (mesocarp) under the exocarp, a small thin layer inside, and then a layer of parchment-like substance-endocarp. In all of these peels, there are usually two beans with opposite planes, and the beans have a thin film or skin on the outside.

The ripening period of Arabica coffee beans is 6-8 months, and that of Robbard special coffee beans is 9-11 months.

The harvest time is also different in different regions, and the north of the equator is generally harvested from September to November. The main one south of the equator is in April or May, but it can last until August. Countries in some equatorial regions can harvest throughout the year. So you can have new coffee beans for most of the year.

There are usually two ways to pick coffee. One is picking in pieces, that is, picking without choice, which can also be picked mechanically if conditions permit. The other is selective picking, which has a large amount of labor and high picking cost, which is only used in Arabica and washed Arabica coffee beans.

Production method

After harvest, peel, pulp, racing peel and silver peel should be removed before shipping and listing. There are two kinds of methods: drying (also known as natural or non-washing) and washing.

Dry type

The method is relatively simple. First of all, spread the freshly harvested fruit on the sun field for a week or two until the fruit crackles and dries naturally. After that, the dried pulp, endocarp and silver peel are removed by a sheller.

Coffee beans refined in this way are slightly sour and slightly bitter. Almost all coffee beans produced in Brazil, Ethiopia, Yemen and other places are obtained in this way. The disadvantage of this method is that it is easily affected by the weather and is easy to be mixed 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.

After washing with water, drying it for a few days, drying it with a machine, and finally using a sheller to remove the endocarp to become a commercial raw coffee bean. In this way, it will be more beautiful in color and less impurity than dried coffee beans. Colombia, Mexico, Guatemala and other countries use this method for about 70% of their production.

Mode comparison

The coffee beans are treated after harvest, otherwise they will begin to ferment, making the coffee beans smell bad. The main treatment methods are "drying" and "washing", these two methods will cause different flavors. Dry beans have complete natural mellow taste, gentle aroma and more gum, while water washing has good mellow taste, high aroma and lively sour taste, which is also the source of sweetness in espresso.