How to select defective beans and how to classify high-quality coffee
Choose fresh coffee beans. When buying, pay attention to whether the color of the beans and the size of the particles are the same. Good coffee beans are shiny and have a strong aroma without being mixed with peculiar smell. No matter what kind of coffee beans, freshness is an important factor affecting the quality. When shopping, grab one or two coffee beans in your mouth and chew them with a crisp sound (indicating that the coffee is not damp) and the fragrance of the teeth and cheeks is the top grade, but it is best to squeeze it with your hands to feel whether it is solid, rather than buying crispy coffee. If the coffee bean has lost its fragrance or smells stale, it means that the coffee bean is no longer fresh and is not suitable for purchase.
Freshly fried coffee beans are not suitable for immediate consumption and should be stored for a week to completely release the gas from the beans.
Generally speaking, the best drinking period for coffee is a week after stir-frying, when the coffee beans are the freshest and the Aroma taste is the best.
In addition, the purity of coffee beans is also another consideration. The expert candidate for coffee is not necessarily to look at the size of the particles, but to grab a handful of individual coffee beans (RegionalCoffee), about dozens of portions, to see whether the color of each single bean is the same, and whether the particles are similar in size and shape, so as to avoid buying shoddy products disguised as mixed beans. But if it is a synthetic bean (BlendedCoffee), it is a normal phenomenon that the size and color are different. In addition, heavy heat and medium-deep roasting will cause coffee beans to produce oil, but if the lightly roasted beans produce oil, they have gone bad, not only reducing aroma, but also astringent and sour taste. In short, when buying coffee, we should pay attention to its freshness, aroma and whether it is stale or not, and the ideal purchase quantity should be finished in half a month.
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The Yega Snow Coffee producing area of a coffee with unique flavor
Today, Ethiopia is an important coffee producer, with about 12 million people engaged in coffee production and a major exporter of Arabica coffee beans in Africa. The high-quality coffee here is of excellent quality and is worth looking for. A variety of coffee cultivation methods can be found in Ethiopia: from wild coffee forests and semi-developed land
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How to choose coffee beans: first look at raw beans, then look at cooked beans
For many well-known coffee restaurants abroad, in order to provide high-quality products before roasting coffee beans, tasters will make some efforts according to their own taste and taste. To find your own taste and taste for this season's "high-quality beans" to sample, and then in the roasting of coffee beans, through the cup method to determine whether the baking degree needs to be corrected.
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