The number of defects in coffee beans is better.-what brand of coffee beans is better?
The number of defects in coffee beans is better.-what brand of coffee beans is better?
Shell beans. Shell beans are usually caused by the rupture of coffee beans from the center, causing internal substances such as germs to turn over. This makes the coffee beans strangely shaped like shells.
Fermented beans. Fermented beans, also known as sour beans, are divided into two kinds: total sour beans and partial sour beans. The emergence of sour beans is related to fermentation caused by microbial contamination in the stages of planting, harvesting and initial processing, which may be caused by picking overripe coffee cherries, picking fallen coffee fruits, fermentation during washing, and fermentation caused by excessive humidity in the growth stage before harvest. Whole sour beans are also a kind of defect and have zero tolerance.
Damage to the refining process, such as shelling, washing, etc., sometimes the damaged edges will turn black. It has the taste of fermentation, mildew, soil and so on, and it is also easy to carbonize and produce scorched taste when baking. Affect the appearance of cooked beans, too much carbonized ingredients will be healthy
Kang has a bad effect. Other foreign bodies are non-coffee impurities, including branches, stones, copper plates, etc. Produce all kinds of odors. Unfortunately, based on cost considerations, not all coffee makers will seriously screen defective beans, but only make use of processing skills
And the means of selling make them disappear from the world, just imagine that even in the coffee shop, the shop used to show you the coffee beans to be boiled for you to drink.
Would you like to cook again? In fact, we should all make such a requirement in order to make sure that CZP.
And if you are making your own coffee at home, be sure to pick out the possible defective beans before you enjoy them.
Appearance features: raw beans show a pale appearance, low specific gravity, will float when put in water.
Cup sensory features: diversity: fermented, moldy, earthy, rice stalk or weed green, or does not produce peculiar smell but reduces the taste intensity of coffee.
Causes: improper post-treatment, excessive drying during drying, or long-term storage of shell beans in a high humidity environment.
Shelled bean
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Coffee Bean Red Wine Solarization Flavor Description Grind Scale Variety Region
Coffee beans red wine sun treatment method flavor description grinding scale varieties production area drying method of raw beans color yellow, coffee beans moisture content is generally about 11%-12%. The advantage is that sun-dried beans have a relatively better sweetness and body, while also less sour, which many coffee fans like very much. Disadvantages are due to the use of artificial and natural processing methods in the process, so the solarization method
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What level does Delon coffee machine grind coffee beans to?-what about coffee beans without coffee machine?
DeLong coffee machine grinding coffee beans to several levels-coffee beans without coffee machine how to grind coffee powder simple judgment if the outflow of coffee liquid is very light, pressed powder is not shaped loose and wet, the powder is too thick if the coffee liquid is very black, in the shape of a drop, not in a straight line, and very little liquid flows out for a long time, the powder is too fine. Normally, at first the coffee is very strong, liquid
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