Coffee beans-what are bad beans?

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, shell beans (shell beans)