In coffee beans, what is the difference between old beans and new beans?
When the seller OR BAKER gets the BEANS, THEY also HAVE TO test the roast that is best for the bean, which is in the fastest and most rapid state, which is about three or four months after harvest, to determine how old the beans are 39bet-đua chó-game giải trí -đá gà-đá gà trực tuyến-đánh bài.
New coffee is called new beans, which refers to the coffee beans harvested that year.
Raw coffee beans produced in the previous year are called old beans.
Raw beans harvested in earlier years become old beans.
The main difference between old beans and new beans is the water content of coffee beans.
New beans have the most water content (usually between 11% and 13%), and are mostly green in appearance.
Old beans with water content (usually 10% ~ 11%) and old beans with water content (9% ~ 10%) have light green appearance, light weight and texture, and will not be as shiny and tactile as the surface of new beans.
Refining method and, of course, different origin, variety of beans will be different, a coffee after fruit harvest, after weeks of processing cycle, including pulp, fermentation, drying, the process, such as hand pick the same bean species, estate, elevation, planting method, a new production of raw beans and old bean, there is much difference in the dry wet is sweet, sweet.
Coffee is also a kind of crop, so freshness is very important to coffee. Therefore, the freshness of coffee beans can be judged by the color of the green beans.
White or yellow raw beans: because the temperature of the storage place is too high, or too dry, the moisture of the raw beans will be sucked away by the air.
Wet surface of raw beans: storage site humidity is too high, plum rain season, serious condition, bean surface mold.
No matter how good, the quality of raw beans will be stored in different ways and storage facilities are different. It is ideal to maintain the indoor temperature of 15 ~ 18 degrees Celsius, indoor humidity of 50 ~ 60%, the wrong way of preservation will affect the flavor and aroma of beans, and even deteriorate.