[coffee Encyclopedia] teaches you to tell the good from the bad of coffee beans

Most people do not have much time to contact coffee, and it is very rare to be able to identify coffee types from coffee beans. Even if you are lucky enough to know coffee, you may not have walked through all kinds of coffee from beans to liquids. Coffee is good and bad, so how do we identify it?

1. Microclimate where coffee beans grow

Coffee comes in many shapes and sizes, and although most are the same shape, it is best to grow specific varieties to suit different local microclimates. The best farmers adapt.

2. Picking time

At the end of the harvest season, coffee beans are picked before they are fully ripe in preparation for the next season. These beans, because they are not ideal enough, are mostly classified as bad varieties called "inferior."

3. Do you want to highlight ideal features or cover up defects during baking

Not to mention any roaster, even ordinary people can produce dry, gray and dark coffee. It's a way to mask flaws, and to produce coffee with more complex fruit or caramel flavors, high-quality beans and attention to detail are essential.

4. Degree of care during drying

Once the beans have been picked, there are several different ways to dry the moisture in the beans, the easiest being to leave them outdoors for a few weeks or use an expensive dryer. High-quality coffee beans are tested at all times to make sure they don't mold, while poor-quality beans are left unattended in the sun because of high labor costs.

5. Is coffee cooled with water

In large coffee roasters, too many coffee beans are roasted at one time, so it is impossible to use air to cool down, and it is necessary to spray water mist quickly inside. Although there are no obvious data, many roasters believe that although water evaporates rapidly, if it comes into contact with coffee beans, it will reduce the overall quality.

6. The amount of coffee purchased by the roaster

Quality and quantity are directly related in terms of farm hierarchy. There is simply not enough high-quality coffee in the world to satisfy the needs of large roasters. Small companies can buy 5-10 bags and other high-quality coffees in limited or small quantities, but these quantities are not even close to a batch order from a large roaster. Once a roaster reaches a certain size, their ability to deliver high-quality coffee is greatly reduced.

7. Storage time

If the coffee shop uses beans from a good local roaster, it is within a week of coffee beans, which ensures freshness. Unlike coffee beans from big brands but of low quality.

8, heavy "quality" or heavy "quantity"

In order to expand the scale, many manufacturers will eventually sacrifice quality because of the quantity of production. When roasting 2 million pounds of coffee beans a week, there is no time for nuances.

9. Coffee aroma analysis

What makes coffee special is its aroma. While professional bakers tend to think it's silly to take notes on taste, if a company uses generic terms like "smooth" or "blod," it shows they're not trying to present more subtle characteristics.