How to select coffee beans and how to distinguish defective beans?

Is to learn to check the shelf life of coffee beans, coffee beans begin to oxidize after baking, just like aluminum powder, although the speed is not so fast, but the principle is still the same. And coffee beans have the characteristics of moisture absorption and flavor absorption, so try to buy fresh coffee beans, but for this habit of coffee beans, do not throw away coffee beans that have gone bad, as a desiccant and deodorant in refrigerator or wardrobe is a good choice, environmentally friendly and non-polluting.

That is, how to distinguish whether coffee beans can continue to be used or whether they go bad and have to be abandoned. Apart from looking at the color, what you should believe most here is your nose. Fresh coffee beans smell rich in the original fragrance of coffee, while coffee beans that are not fresh or have been over-oxidized will have a poor or basically no flavor, and serious coffee beans will have a musty smell. The smell of earthy and iodine may even have the taste of fermentation.

It is also the most essential point, press or taste it directly with your hand, because when you squeeze the coffee bean with your hand, the good coffee bean will not only give off the overflowing fragrance but also accompany the crisp crack sound when it cracks. further, you can put the coffee bean into your mouth and bite it open. If the sound of the crack is crisp and short, then it shows that the coffee bean is not wet. Another purpose of doing this is to see whether the internal color of the coffee bean is consistent with or close to the outside. The coffee with the same appearance is naturally roasted well and belongs to high-quality beans. If the coffee beans are different from each other inside and outside, it shows that the firepower is too fast or the heat is not well mastered when roasting, and the taste of such beans will be greatly affected when they are finally made into coffee.