The good and bad steps of washing coffee and beans; description of taste and flavor; introduction to manor grinding scale

The good and bad steps of washing coffee and beans; description of taste and flavor; introduction to manor grinding scale

First, the trap of 100% pure coffee.

This is the most obvious hint, because "100% pure coffee" does not indicate quality, but only means the use of high-profit, better anti-parasite Robusta coffee beans of low quality. This kind of coffee tastes more bitter. The shelf life is much more important than the "baking" time. Don't just think about judging the freshness of coffee by the date of baking, regardless of the expiration date must be an unwise choice.

Second, a wide variety of tastes is not a good thing.

If a brand produces a variety of flavors of handmade coffee, they must not pay attention to the quality of coffee beans. This is not to say that a professional baker can't make two or three flavors (Klatch is a good example), but when you have a lot of choices, your chances of finding a good cup of coffee are greatly reduced. Over-reliance on blended coffee. A common cost-cutting technique is to buy low-grade coffee beans and mix them. If a company sells 10 kinds of coffee, eight of which are blended coffee, they must not be trusted.

Methods for identification of good and bad coffee beans

Third, pay attention to the baking level.

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.

Fourth, pay attention to whether it is cupped or canned.

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.

Fifth, there is too much coffee in stock, which is worth thinking about.

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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.

Sixth, the popular term for coffee.

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.

Seventh, whole bean coffee is not sold.

If a brand does not sell whole bean coffee, it is not a good sign.

Eighth, coffee is sold in boxes.

Identification of good and bad coffee beans Coffee and tea art

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.

Ninth, there is a lack of local characteristics.

Countries like Colombia and Guatemala are not small. They have many kinds of coffee. Listing farms and regions can stimulate purchasing confidence, and vice versa.

The quality of a cup of coffee is affected by the quality of coffee beans, so if you want a strong and good coffee, you can't choose bad coffee beans, that is to say, the step of choosing coffee beans should not be taken lightly. The above nine aspects allow you to easily select good coffee beans, plus the correct grinding and brewing methods, and a good cup of coffee will come out.