If you love coffee, you should know these 8 common defects in coffee beans

​- Looking forward to your attention-

Hello fellow pantry folks!

Today we are going to talk about 8 common defective coffee beans. I hope it will be helpful to everyone!

Anatomy of a coffee fruit

1. Green beans

Green coffee beans are relatively hard. The hardness and density of green beans vary depending on the bean variety, origin, and processing method. After roasting, the moisture in the coffee beans will be removed, and they will no longer be hard, but brittle. If beans of this hardness enter the grinder, the grinder may break down.

2. Shell beans

There is a layer of shell on the beans, which may not be removed cleanly during the shelling process. Such beans will also affect the flavor of the coffee.

3. Stone

I won’t say much about this. These are the small stones that get mixed in with the coffee beans during the picking, drying and roasting process.

4. Burnt Beans

The beans have all been carbonized, so of course they are undrinkable, as they only have the taste of burnt charcoal.

5. Shell Beans

The taste will be strange due to uneven heating during roasting. The characteristic of this type of beans is that they are extremely light white and not easy to color. The reason for this is that the unripe beans do not contain enough sugar, and the sugar reacts quickly during the caramelization process and stops converting. Therefore, they will remain in an extremely light coffee color (the color is almost a little darker than a kraft paper bag), and cannot be caramelized more deeply, and appear dead white.

6. Bug-bitten beans

Generally, this type of bean has a hole in it. The beans bitten by insects have no flavor and only a woody feel remains.

7. Meteorite Beans

The holes on meteorite beans mean that the fire was too high during roasting, and they usually taste a bit burnt and bitter.

So how is this crater formed? There will be a black pit on the surface of this kind of bean, which is what we usually call a "meteorite crater", which is common in beans after the second crack. This is a roasting defect. When roasting, the pressure temperature in the pot is not much different from the pressure temperature of the beans, but the temperature and pressure drop suddenly at the moment of putting the beans into the pot, so the pressure inside the beans begins to rush out of the surface of the beans.

8. Cracked Beans

The shape of the beans is not complete, and the beans are damaged when they are roasted, and there is no flavor in the roasted beans. Cracked beans are usually caused by improper calibration of the machine and excessive friction or squeezing during pulp or dry processing.

Finally, let’s look at normal beans

Normal beans are of uniform color and each bean is about the same size. Of course, there is no need to demand that every bean is the same size and perfect.