The standard procedure of selecting beans for coffee

The standard procedure is as follows:

1. Master raw beans

two。 Hand selection of raw beans

3. Fresh baking

4. Hand selection of baked beans

5. Correct preservation and management of baked beans

6. Blending taste

7. Fresh grinding

8. Correct extraction

As the quality of raw beans is mainly affected by the varieties of coffee, the geographical environment and methods of cultivation, the refining process of raw beans, screening and grading, correct storage and transportation, and other factors, these are mainly controlled by coffee producers and raw bean traders. We can only choose to master raw bean products through experience.