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The technique of selecting coffee beans manual inspection of raw coffee beans

Published: 2026-09-30 Author: World Gafei 👁 188 views

Last updated 2026-09-30 — With reference to the origin and grading, grab the raw beans with your hands and check their appearance. The feeling of the hand is very important. Judging from the appearance of raw beans, their quality must have some experience, at the same time, it is difficult to set standards. The color has no difference in uniform light green, with luster. Also take into account the changes in color after harvest. The shape requires uniform and neat particles, and there should be no deformed beans.

Refer to the origin and grade classification, grasp the raw beans with your hands and check their appearance. The feel of the hand is important. Judging the quality of raw beans from their appearance requires some experience, and it is difficult to establish standards.

The color has an indistinguishable, uniform pale green color with a sheen. Also take into account post-harvest color changes.

The shape requires uniform and neat particles, and there should be no deformed beans. When small amounts are mixed in, they must be picked out in time.

The taste should have the fresh and fragrant smell characteristic of raw beans. There is no need to judge the individual taste of raw beans here, but to make sure that it is a fresh crop. Raw beans should not have peculiar smell (fermentation taste, mildew taste, medicine taste, earthy taste, etc.).

Defective beans Worm-eaten beans, immature beans, fermented beans, hard shell beans, broken beans, etc., can be identified from the appearance.