How to distinguish between good and bad coffee beans? how to choose good coffee beans?

First of all, for the most popular people, we need a cup of coffee.

In this part, I like the traditional grading system in Brazil very much. in addition to the classification of defects, the grading of the cup test is divided into

Level 1: Strictly Soft is extremely gentle / level 2: Soft is gentle / level 3: Softish is gentle / level 4: Hard is not palatable / level 5: Rio Rio iodine choking taste

The first thing good coffee should do is that there are no defects in the mouth, monotonous bitterness (the heavy-baking school pays great attention to the analysis of bitterness, good bitterness such as bitter sweetness, the bitterness of scorched fragrance is what they pursue, and monotonous bitterness should be avoided). Astringent taste (picking out a handful of dead beans after baking will have a clear feeling) bitumen (below, I just picked a most extreme thinking, usually this kind of beans are stuck in the roaster. The smell of grass (light baking is common, accompanied by astringency and hemp) and acidity that closes people's eyes (many shallow baking genres are half-baked with all kinds of sharp beans)

High-quality producing areas (not necessarily rare varieties or ultra-high altitude or bean size), appropriate baking degree selection, before and after two hand selections (now many boutique beans have been hired many times in the producing areas for hand selection. That level of beans can save the hand selection of raw beans, and the defects are basically 1%) can ensure a smooth cup of coffee.