Hello, everyone. Today, various types of coffee beans for sale in the market, there are all sorts of country of origin of coffee, Ethiopia, Colombia, Brazil and so on, for example, there are also special craft processing of coffee beans, such as anaerobic fermentation, honey processing, there are some coffee beans found scour each coffee production, looking for a good coffee planting manor, brought some delicious new coffee beans back sales. So, how should a coffee consumer choose the right coffee beans for him? Today we will talk about what aspects we should pay attention to when buying coffee beans. Considering the daily purchasing needs and budget of mass consumers, we will mainly share the purchase of domestic roasted coffee beans, and do not involve imported roasted beans.
Many of my friends got their first taste of coffee beans from the names associated with different countries, such as Colombia coffee, Ethiopia coffee, and Panama coffee. So, is it always good to have coffee that starts with the country of origin? In fact, not necessarily, besides the origin of the coffee beans, there are some aspects we need to pay attention to.
I always recommend buying coffee beans sparingly and in as small a package as possible. The fresher the beans, the better. The closer the roasting date is to you, the better they will taste. Keep them cool, dry and out of the light for four to six weeks.
The smaller the individual package, the better it is for storage and distribution. Coffee beans are now packaged with aluminum foil to shield them from the sun. In addition, another advantage of small package is low cost of trial and error. When you open the package and taste it, you find that the taste is not what you want. If you don't want to waste it, you are ready to drink it before changing other products, obviously, small package is much less costly and "pain period" than large package.
The color of the coffee beans baking is an important consideration, in general, the shallow coffee roasting, the more acid taste, if you are using small semi-automatic coffee machine, or fully automatic coffee machine, and mocha pot, suggest don't choose shallow roasting coffee beans, this way is more suitable for medium high or some dark coffee beans.
If you use natural filtering methods such as French press, electric drip filter, and hand-brewed coffee, you can choose lightly roasted beans. It is suggested to go with some dessert, even the traditional Chinese dim sum, which can perfectly improve the sour taste of coffee. You can have a try.
Anaerobically fermented coffee is also mostly lightly roasted. When green beans are moderately roasted in this process, as the temperature increases, the extra flavor of the coffee added to them will evaporate, and the tropical fruit flavor will be lost. A semi-automatic or automatic coffee maker and mocha pot are not recommended for these beans, because if you do try, the taste will be engraved on your mind.
Moderately roasted beans are better at dissolving water, so all the good and bad qualities of the beans will be reflected in the cup and the flavor will be full. Even if it is moderate roast, it is recommended that semi-automatic coffee machine, automatic coffee machine, moka pot, try not to use 100% sun processing coffee beans, really bad taste.
Some coffee lovers like heavy favorite heavy baking, the baked degrees, was originally intended to use paste flavor son hide shortcomings of coffee beans, green coffee bean processing and warehousing logistics now are very advanced, the quality of the beans can be guaranteed, no longer need to use Fried paste way to cover the shortcoming of coffee beans.
However, the tradition of heavy coffee has been preserved. Heavy roasted coffee is more soluble and has a strong taste. I'm not going to recommend it here, because people who drink heavy roast coffee are basically experts.
The above is based on the information on the coffee bag to judge the coffee beans inside. Now let's talk about opening the bag and seeing what we should pay attention to before we drink it.
Let's start with the coffee beans that are processed in the sun. They are basically uneven in size and color, which is nothing strange and completely normal.
The washed beans are almost uniform in color, with some beans having clear white lines in the middle. Occasionally, there will be one or two white beans. This is not bad, but mispicking, which means that the appearance of the bean berry has grown to the appearance of a ripe berry, but the inner growth time of the bean has not yet reached, which belongs to the coffee bean pretending to be ripe. The bulk coffee trade has no way of screening out these early beans, and it doesn't actually make a big difference to the taste of the whole cup.
Then it's time for the bean to talk, and when you see that one end of the bean has a little burnt spot on it, that's the most vulnerable part of every bean, the germ of the bean, and if that's burnt, the bean will smell like smoke when it's finished, like smoke in your throat that you can't get out. When this happens to coffee beans, you can add a little hot milk to the coffee liquid appropriately, and the smoke smell will disappear.
Pour a bag of beans onto a plate. If you see a lot of black scum, but you don't see any incomplete beans, what are the black spots? They are the silver skins that are wrapped around the coffee beans, which are burnt during roasting and then put in a bag. Find this situation, please use the coffee beans carefully, this is a cause of heart attack after drinking, the rescue is "throw away!" There is no second plan, this is the baker's craft problem.
When you open a bag of heavily roasted coffee and find pits on the surface of the beans, the beans will taste even more burnt, bitter and irritating to the tongue. If this happens, don't worry, pockmarks make up no more than 5% of the beans, and will hardly affect the taste.
If it is beyond, make the ground coffee slightly coarse, according to the previous experience, the taste will not deviate. The appearance of hemp pits is still related to the skill of the roaster. As I said, the proportion is not more than 5%, which is the limit of the coffee roasting process. Beyond that, it is the skill of the roaster.
Now, let's break open a coffee bean and see how the various conditions inside affect the flavor. If the inside and the outside are the same color, the taste should be accurate. If the inside is pasted, it is pasted, and it will be dry and numb on your tongue. If you look carefully, the germ is definitely pasted.
The rescue method is to grind in the morning and make it in the afternoon, or grind the night before and make it in the morning, so that the coffee powder is fully exposed to oxygen, so that the water solubility is stronger, but it will also lose the flavor of the coffee, which is also the problem of inexperienced roasters.
If you break a coffee bean, the inside color is lighter than the outside color, there is nothing to talk about, you can just throw it away, this is basically the people who stir coffee do not know anything, probably the shop will tell you that it is "Japanese roast", don't believe it! After making coffee, make sure you have a nasty acid on your tongue all day long, and you can't spit it out.
To sum up briefly, coffee is very simple. No matter how you make a cup of coffee at home, it is to make your life more delicious and more interesting. Remember to drink it with dessert, and the taste will be more wonderful.