Before buying coffee beans, you need to know these "rat shit" in coffee beans

Every buyer wants to buy good things, and the same is true for people who buy coffee beans. A low-quality bean or a small foreign object may affect the flavor of the coffee, so we need to be very careful when buying.

What problems will you encounter when buying coffee beans? Let's explain them one by one.

Black Beans

Black beans, as the name implies, are beans that are black on the outside and are generally smaller in size. Because the color of raw coffee beans varies greatly and is easy to pick, it is generally not easy for customers to get them.

If this type of beans enter the roasting process, the coffee beans will have an uneven color and a discordant flavor.

Fermented beans

Fermented beans formed due to over-fermentation often have some red spots on the surface, which can be seen with the naked eye.

After roasting, it will also emit a smell different from normal beans, affecting the flavor experience of the coffee beans.

Moldy beans

Generally speaking, it is due to improper storage and transportation that the green beans become moldy, which can be easily identified with the naked eye. This kind of coffee beans exudes a musty smell, which can be smelled even before they are roasted.

Worm-eaten beans

Worm-infested beans are beans that have traces of being bitten by insects and may appear on beans that have not yet been picked or are being stored.

This type of beans will cause the coffee beans to appear uneven in color and will also be accompanied by a discordant taste.

Unripe beans

Immature beans have a distinctive green color and are generally smaller in size, with a wrinkled surface and a sticky silver skin.

This type of coffee beans will become dead beans after roasting, with uneven color and not as fragrant as normal coffee.

Light Bean

When coffee beans are placed in water, the coffee beans will adhere to the surface. This is usually caused by improper storage and drying.

foreign body

Foreign matter in coffee beans may include fragments of green bean shells, green beans that have not been peeled cleanly, dried coffee pulp, stones, soil, wood chips, etc.

In fact, no matter which of the above situations is true, it will affect the flavor of the coffee beans.

A good barista or coffee practitioner will pick out these unfriendly "coffee beans" and pay attention to every process of coffee bean production, including planting, processing, transportation, storage, roasting, brewing and many other aspects. Therefore, whether the above "rotten apples" exist is also a professional judgment of the management level of practitioners and farmers.