The reason why coffee tastes different between sunburn and washing: honey-treated coffee beans

The reason why coffee tastes different between sunburn and washing: honey-treated coffee beans

Round beans. As mentioned in the previous coffee quiz, a round bean is a coffee fruit with only one round seed, which is caused by the environment in which the coffee tree grows. When the number of round beans is relatively small, it does not affect the taste of coffee.

Black beans. Premature coffee beans fall to the ground before picking and are easy to ferment into black beans, which are easier to pick out.

Pest beans. It is caused by worms drilling into the coffee fruit to lay eggs.

Shell beans. Caused by improper handling in the drying process.

Broken beans. Produced when shelling and pulp are removed by a machine.

Stunted beans. The climatic conditions, rainfall and soil nutrition of coffee-growing countries will affect the growth of raw coffee beans. When nutrients are insufficient, it is easy to produce stunted coffee beans.

Other causes of defective beans:

When using the sun treatment, if you encounter rainy weather, or use a rake to turn the coffee beans are not timely and uneven are easy to produce dried beans and moldy beans.

In the process of transportation and storage, mildew beans will also be caused if the environment is too wet.

Using water washing treatment, if the sink is not clean, fermented beans will be produced, the effect of fermented beans is much worse than other defective beans, because it will also make good coffee beans stink, "a grain of mouse shit destroys a pot of porridge" is it.

Secondly, look at the color. Different coffee beans are suitable for different roasting degrees, and Italian coffee is the darkest (or most roasted) coffee, followed by Mantenin, Brazil, Colombia and Mocha. Coffee beans from the same origin should be roughly the same color, otherwise it means that the roasting is not uniform enough.

In Ethiopia, the birthplace of Arabica, there is still an ecological system in which coffee combines with nature. Most coffee grows in this wild environment and has an extraordinarily high altitude, which has created an era when coffee production conditions and raw materials are not yet in circulation. It is very difficult for us to want the special flavor of raw materials provided by specific producers, so in order to improve the quality of coffee, we have to spend a lot of time and technology to select poor raw and defective beans, as well as work on baking or extraction techniques. To cover up the defects of the raw material itself.