How to distinguish good coffee from bad coffee? Become an expert in seconds after reading this

There are three types of coffee with commercial value in the world, namely Arabica, Robusta and Liberica. Arabica has a world market share of 65%, Robusta has a world market share of 35%, and Liberica can only be planted for research and is almost not circulated in the market.

Coffee Beans

Arabica is the most suitable for making fine coffee. Arabica is not a single variety. After repeated mutations and breeding, there are more than 70 derivative varieties so far, such as the inherent varieties: common, Ethiopian, Bourbon, Sumatra, Typica, etc.; high-yield varieties include: Caturra, Pachi, etc.

Robusta is almost not considered a "specialty coffee" . Because of its high caffeine content and strong "Robusta flavor" that makes it almost impossible to taste directly, it is basically used in industrial production of liquid coffee or instant coffee, such as Vietnam G7 instant coffee, Nestle 3in1, etc. This type of caffeine contains additives, and its health level cannot be compared with specialty coffee.

There are two common processing methods for Arabica coffee used to make specialty coffee: washed method and natural drying method.

Water washing method

Washing treatment

Advantages: Through multiple water washing steps, it is easy to remove impurities such as stones, wood chips, and debris, making the resulting coffee beans uniform in appearance. It is generally believed that coffee processed by the water washing method is of high quality, and its price is naturally higher than that of coffee beans obtained by the natural drying method.

Disadvantages: The fermentation process is prone to over-fermentation and a fermented taste.

Natural drying method: the picked fruits are directly dried in the sun and stored

Natural drying process

Advantages: Coffee beans obtained through natural drying are rarely of different sizes; because natural sun drying removes moisture from the heart of the beans, the roasted coffee beans are mildly sour and less astringent.

Disadvantages: Unripe beans may be mixed in, making them difficult to identify and screen; after the beans are peeled, a layer of silver skin may be attached to them. If there is too much silver skin on the coffee beans, it will affect the taste of the coffee produced.

Natural drying process

In general: coffee beans from different origins have different taste characteristics, and large-grain coffee beans from highland areas without defects are all good coffee.

Bad coffee beans and their impact on the taste of the coffee produced:

1. Shelled beans: If there are any adulterations during roasting, the coffee produced will have a strong astringent taste.

2. Moldy beans: If there is adulteration during roasting, the coffee produced will have a moldy smell.

3. Fermented beans: If there are adulterations during roasting, the coffee produced will have a rancid smell.

4. Unripe beans: If there are adulterations during roasting, the coffee produced will have a fishy smell and be disgusting.

5. Baker's beans: If there is adulteration during roasting, it will cause uneven roasting and a strange smell.

6. Worm-infested beans: If there is adulteration during roasting, the coffee produced will have a rotten smell and the coffee liquid will be turbid.

7. Improper handling of beans with pulp: If there is adulteration during roasting, the coffee produced will have an ammonia smell.

Note: Compiled from Taguchi Mamoru's Coffee Tasting Guide