Introduction to the roasting method of coffee roasting grade

Baking grade. Most professional coffee roasters don't use words like bright, medium, or dark to describe roasting grades. They describe them as exaggerated synaesthesia, such as earthy or chocolate-colored coffee beans. If you don't see a word for flavor, it's likely that the coffee bean baker is unprofessional. This is by no means a good sign.

Cups or cans. Dehydrated coffee is usually bottled in glass, but it may also be packed in cans and plastics. None of this is environmentally friendly: more carbon dioxide is produced in both production and transportation. There is also a problem with transparent bags, because light is the main natural enemy of coffee beans, and darkness is their old friend.

There is too much coffee in stock. Unless you are buying coffee for the army or office, buy less than 2 pounds at a time. Because it deteriorates over time, and the most famous bakers don't want their products to stay on the shelf for a few weeks.

A buzzword. Natural, pure and eco-friendly sounds great, but it doesn't carry much weight. Look for USDA organic certification or Fair Trade certification stickers-many good coffees don't have these certifications, but beware of the traps behind the fancy words. The really useful information is the altitude of growth, the description of processing and the type of variety.

We don't sell whole bean coffee. If a brand does not sell whole bean coffee, it is not a good sign.

Coffee is sold in boxes. If it is not properly packaged, it is likely to be of poor quality, as it shows that the coffee does not pay attention to quality assurance and freshness, and the coffee will deteriorate quickly when exposed to light and air.

Lack of characteristics of origin. Countries like Colombia and Guatemala are not small. They have many kinds of coffee. Listing farms and regions can stimulate purchasing confidence, otherwise it will reduce it.