Introduction of Ten types of defective beans

Before selecting defective beans, raw beans need to be screened in order to make the beans uniform in size. You can use three different sizes of special custom screen, or you can use the metal screen sold in general horticultural shops, but pay attention to the size. The purpose of sieving is to separate the size of beans and remove impurities.

The next step is hand-selected. In order to improve the efficiency of hand selection, some props must be used, among which the necessary is the pallet selected by hand. Two kinds of trays should be prepared, one is a matte black tray for raw beans, and the other is a tray for baked beans and pasted with matte brown cotton paper. In the case of a large number of beans to be selected by hand, such a tray can keep the eyes from fatigue.

Here are the steps for selecting defective beans:

1. Put the right amount of raw coffee beans on the tray. The key point is the right amount, too much or too little is not good. Spread the raw coffee beans on the tray and divide the raw beans on the tray into five equal parts with both index fingers and middle fingers. A small amount of hand selection is less likely to miss defective beans and easier to concentrate.

2. Select the raw coffee beans until they are flawless.

3. Don't just stare at the side with beans, but pick it up to see its color and shape. Don't miss any one, move your eyes from the right to the left.

4. Repeat the same steps again and again.

5. Know the average value of picking out defective coffee beans.

If you pick out five or six defective beans in a tray, use this as the average to hand select the next tray.

The order of selecting coffee defective beans is "color-> luster-> shape".

1. Beans of different colors. Figure out the basis for color selection, and then put the coffee beans of the same color together.

2. Beans with different luster. You can pick out dead and unripe beans according to the luster of coffee beans.

3. Beans with different shapes. Shell beans have a slight effect on the taste, so put it at the end of the treatment.

After the hand selection sequence of 1 to 3 becomes familiar, the overall judgment can be made. In this way, the speed of picking defective beans can be improved, and you won't get tired after working for a long time. The most important thing is to do it with both hands. The speed of hand selection will be faster, but it is also easy to be tired and unable to support the selection of defective beans for a long time, so it is recommended to choose with both hands.

Ten types of defective beans:

First, shell beans

The endocarp of coffee covers the inside of the pulp of coffee beans and remains on the coffee beans treated by washing. The poor heat permeability when roasting and sometimes burning is the reason for the astringent taste of coffee.

2. Stone

The beans harvested are easy to be mixed with stone or sawdust because of the natural drying method.

Third, moldy beans

Because the drying is not complete, or in the transportation, storage process is too wet, and the growth of cyan, white mold, sometimes make beans stick together, if you do not remove these moldy beans, it will produce moldy smell.

4. Fermented beans

It is mainly divided into two categories: one is that the coffee is soaked in the fermentation tank for too long when the coffee is washed, and it is formed by the water pollution of the washed coffee beans; the other is the relationship of stacking in the warehouse, so bacteria are attached, and the surface of the beans becomes mottled. The appearance of fermented beans is not easy to distinguish, so special attention should be paid to hand selection. Fermented beans will smell rotten if mixed with coffee.

5. Dead beans

Beans with abnormal results. The color is not easy to change because of baking, so it is easy to distinguish. The taste is insipid, as harmful as silver skin, and will become a source of peculiar smell.

6. Unripe beans

The beans picked before they are ripe have a fishy and disgusting taste. Keeping coffee beans for several years is a countermeasure to deal with these immature beans.

Shell beans

Caused by poor dryness or abnormal hybridization; the bean breaks from the central line and the inside is turned out like a shell. Shell beans can cause uneven baking and are easy to catch fire during deep baking.

8. Worm-eaten beans

Moths invade and lay eggs when the coffee fruit ripens and turns red, and the larvae eat the coffee fruit and grow, leaving traces of moth on the surface of the beans. Moth-eaten beans can cause cloudy coffee juice and sometimes produce a strange smell.

9. Black beans

Beans that ripen and fall off early and ferment and blacken due to long-term contact with the ground. It can be easily selected by hand. Coffee mixed with black beans will smell rotten and turbid.

10. Cocoa

The reason for its formation is that the pulp remains and the pulp is not fully shelled by natural drying. With iodine, soil and other flavor, there will be a stink similar to ammonia. "Coco" means "dung" in Portuguese.