What kind of raw beans are good quality raw beans? Look at the surface of the beans first. Fresh and high-quality raw beans with shiny surface. In addition, the processed edamame, with uniform color and uneven surface color, can't be called good beans. When shopping, be sure to choose a uniform color. Secondly, the particle size is consistent, which is also evidence of good quality management. Ensure that the particle size is consistent when purchasing. Uniform and tidy coffee beans can achieve consistent baking effect; Otherwise, some are too deep and bitter, and some are too shallow and sour, which will affect the overall taste of roasted coffee beans. Raw beans are divided into several grades according to the quality standard, which varies from place to place, basically according to the size and shape. The higher the grade, the better the quality. At present, because the domestic raw coffee bean market has just started, the raw coffee beans sold are mainly low-grade futures beans. The raw beans you get usually have many defects. Flawed coffee beans are very harmful, including mutant beans that are not lentils or round beans. Because of abnormal development, raw beans break at the center when they are shelled. This kind of bean is prone to uneven phenomenon during baking. During the processing or cleaning of fermented beans/black beans, the beans are fermented internally. It has a fermented sour taste. Immature coffee beans/white dead beans are harvested when the coffee fruit is not fully ripe. This kind of bean is ivory after baking and tastes green. Moldy beans are affected by moisture and rain during processing and transportation, and mold breeds. As long as one bean is moldy, it will soon spread to others, so be sure to pay attention. Worm-eaten coffee beans are eaten by a pest called coffee borer. Coffee beans have insect eyes, which makes coffee taste. Dried fruit enters the drying process with skin. In the process of non-washing processing, raw beans can be taken out of the shell, but in the process of washing processing, this state becomes defective beans. Heterogeneous beans, such as Robusta beans mixed with Arabica and lentils mixed with round beans. Small gravel can easily damage the bean mill and can be found in a wide range of sunlight. When picking, we spread the beans in a well-lit place, and it is more efficient to pick them with both hands. Basically, coffee beans that look uncomfortable can be picked out. Only by selecting neat beans can they be roasted more neatly and taste more pure. If there are too many unexpected factors, it is impossible to judge the true taste of coffee beans themselves. Ordinary commercial coffee beans can also reach a very high and expensive grade, even the level of refined coffee, through their own selection. In terms of coffee varieties, not all Arabica beans are selected coffee, only a few high-grade coffee beans come from mountainous areas or are considered as selected coffee after strict selection and classification, accounting for only 10% of the global coffee production. As for Robusta beans, they have all entered the commercial coffee market, and only a few excellent beans can be regarded as selected coffee. Looking at coffee from the way of treatment: Because the ripening time of coffee cherries is different, good coffee must be picked by hand for 3~6 times, and care must be taken during the treatment, whether it is sun exposure or water washing. Raw coffee beans must be strictly selected and graded to ensure the stability of their quality. Although some areas have good local conditions and can produce excellent coffee, they can't be classified as selected coffee if they are not handled properly or are only secondary products left over. The American Coffee Selection Association has printed a green coffee classification table, which clearly and completely defines flawless raw beans and coffee with special flavor as selected products. The choice of coffee is absolutely special, far beyond the level of good drinking. Looking at coffee from the way of baking: the year, type, room temperature and water content of raw beans are closely related to baking temperature. Generally speaking, the selected coffee is generally roasted in small batches, which requires strict testing and analysis in advance, and then the roaster will always take care of it until it is roasted to the best state. Only by ensuring the uniform cooking of coffee beans inside and outside can the quality be guaranteed to be perfect. From the perspective of freshness, selected coffee: fresh coffee is considered as selected coffee. Freshness here refers to the freshness after baking, not the freshness after harvesting raw beans. After roasted coffee beans, the flavor reaches its peak in about 1~7 days, which is the best drinking time; Once stored for too long, coffee will naturally decline and suffer from oxidation, and its flavor will naturally be worse than before. From the way of selling coffee, it is very important to keep coffee beans fresh, and the baking date should be kept within 7 days, so as to make good coffee. On the contrary, commercial coffee is packaged with inferior coffee beans, coffee powder or instant coffee in tin cans, glass cans or plastic bags. Look at coffee from the product name: good coffee has its own characteristics, and it doesn't want to be anonymous, just called coffee.