Correct and convenient techniques for screening raw coffee beans how to select raw coffee beans? Skills of selecting raw beans

Coffee sifting and grading is determined by the particle size and consistency of the beans and also by the amount of coffee in a pound of beans.

How many defective beans are there (broken beans under ripe beans, etc.). It's like the best wine, the specialty.

Coffee is carefully handled in the production process, which can be seen from the quality of the beans, because there will be unique products.

It represents the different conditions of the place of origin, climate and grower.

Coffee roasting process:

The baking process produces a complex chain of chemical changes. After about 15 minutes of roasting, green coffee

Loses moisture, turns yellow, and pops like popcorn. After this process, the beans will

Double in size and begin to take on a light brown color after lightly frying. When this stage is complete (approximately 8 minutes of roasting), the heat decreases and the coffee quickly turns dark. When the preset baking degree is reached,

There are two ways to stop baking. Cool air or spray water after cool air can be used to achieve rapid cooling.

Degree of roasting:

divided into four main categories; light, medium, dark, and verydark

<1> Light fried coffee beans (light brown) will have a strong smell, very crisp, high acidity is the main flavor and slight alcohol.

<2> Medium-fried coffee beans (light brown) have a strong alcohol content while retaining most of the acidity.

(3) Deep-fried coffee beans (dark brown with a hint of oil on the surface) The acidity is replaced by a slight burnt bitterness, resulting in a spicy taste.

(4) Deep-fried coffee beans (dark brown or even black with traces of oil on the surface) contain a bitter taste of carbon ash, and the alcohol content is obviously reduced.

City, full city, French, Espresso, etc. are all colors that produce different degrees of baking depending on the baking machine used and the area of production. Even if the color looks the same, coffee can have completely different flavors. The type of beans selected, the baking temperature and baking method, and the length of baking time are the main factors that determine the final flavor. The control of temperature must rely on the accumulation of experience.

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