The method of selecting, grading and tasting high-quality coffee beans

About the selection and grading of coffee beans:

In the industry, it is generally believed that the coffee beans of good quality: civet Coffee: (also known as Big Cat)

From Central America: (blue Mountain Coffee)

World number one Brand: (illy) Italian Coffee

The first coffee bean sold in the world: (LAVAZZA) Rabasa coffee bean

How to distinguish the quality of coffee beans?

There are many aspects to be involved in accordance with the requirements:

1. Coffee tree varieties (high-quality Arabica species) are used in professional cafes for fresh grinding and baking, but (Robasta) is very bitter.

Most of them are used in the production of instant coffee powder, blending of coffee beans and other fields.

2. Planting techniques, understanding (various suitable budding methods of coffee beans; matters needing attention in transplanting; growing pruning, loosening the soil,

Organic fertilization, etc.)

3. Climate, altitude (area within the coffee belt).

4. The picking method of manual picking is used.

5. Primary processing (it is generally believed in the industry that coffee beans obtained by washing peeling are of better quality.)

6. Select before baking (removal: pebbles, branches, mutilated beans, rotten beans, shell beans, etc.)

7. Baking technology.

The granules are fat, uniform and full, these coffee beans grow better and the quality is higher!

This kind of coffee beans are mainly Robasta, with smaller particles, more defective beans and lower quality!

Typical mixed coffee beans, mainly high-quality Arabica, mixed with a small amount of Robasta coffee beans to achieve a balance of taste and flavor!

Shell beans, coffee growth is not complete, nutrition, fruit acid is poor, is the lower grade of coffee beans.

Rotten beans, due to insect pests, or improper fermentation treatment, and so on, lead to coffee beans for this reason, if the content of such coffee beans is high, it will seriously affect the flavor of coffee, because it reflects more strange taste, rotten taste,

Immature coffee beans, generally because of the picking method, or the coffee beans at the top of the tree, will lead to this situation, but also should avoid this kind of occurrence, mainly in the coffee will increase astringency, affecting the quality of coffee beans!

Defective beans, caused by peeling, roasting and transportation, are fine in taste, but affect their appearance and shape, and consumers also reject them, so coffee companies generally use them to produce finished coffee powder and sell them directly to customers.

(left) High-quality Arabica coffee beans, suitable for individual production, and can enjoy the various feelings of high-quality coffee during tasting.

(top right) Arabica and Robasta mixed coffee, suitable for the preparation of fancy coffee base, or for machine making

(bottom right) the mixed coffee with more Robastian coffee beans, the coffee beans are small, bitter, and lack some aroma, only instant coffee companies

If you like this kind of coffee, it will be used to extract instant coffee powder and eventually sell it to customers.