Coffee bean quality identification: taste determines the outcome, understand these keys!

Coffee is one of the most popular drinks in the world, and the quality of coffee beans directly affects the taste and flavor of coffee. To become an expert in identifying the quality of coffee beans, we need to understand the following key factors.

First of all, appearance is one of the important indicators to judge the quality of coffee beans. High-quality coffee beans usually have a smooth and uniform surface and uniform color. If any flaws, cracks or uneven colors are found, these may mean low quality or aging.

Secondly, smell is also an important factor in evaluating the quality of coffee beans. Good quality coffee should have a strong and pleasant aroma. The aroma released during the fresh roasting process will be more obvious and lasting. If you smell any musty, burnt or stale smell, it means that the beans may have expired or been stored improperly.

Third, the taste can also be used to better judge the quality of coffee beans. When tasting coffee, we can notice the balance between its acidity, bitterness and sweetness. High-quality coffee usually has a soft and rich taste, not too sour or bitter. In addition, good quality coffee will leave a long-lasting and pleasant aftertaste.

Finally, the degree of roasting is also an important factor in judging the quality of coffee beans. The degree of roasting determines the degree to which the chemical substances and aroma components inside the coffee beans are released. Light roasting produces a lighter and bright acidity; medium roasting produces a more balanced and rich flavor; dark roasting will make the taste thicker, bitter, and have a certain degree of carbonization flavor.

In summary, when evaluating the quality of coffee beans, we need to focus on the key factors of appearance, smell, taste and roasting degree. By carefully observing whether the appearance is perfect, smelling the rich and fragrant aroma, tasting whether it is balanced and persistent, and the rationality of the roasting degree, we can better identify high-quality coffee beans.