Machong Come Share | Q & A What Does Pour Coffee Bean Indicate?

When we open a coffee bag and see a coffee bean, it's not just the color that tells you! but the "condition of the coffee bean" that's roasted, it can indicate a lot about the quality of the precursor and the skill of the roaster! 🧐☕️

🔍 roasted coffee beans. Tell us something?

When we pour the coffee beans out of the bag, we expect them to be perfect, but if we find these traces, it's a warning sign!

1. 👂🏻 Cracks or "Elephant Ears" Seeds (Chipping / Quaker)

Characteristics: The coffee bean is broken. Or is the "elephant ear" (is the seed without the middle groove).

Indicates that: the precursor (raw seed) may not be of good enough quality or imperfect since before roasting.

Effect on taste: The taste of coffee may be, uneven, or have unpleasant flavors (e.g., "mm" or bland flavors).

2. ⚫ Circular burn marks (Scorching)

Characteristics: There are black circles or broken circles on the seed surface.

Indicates: The coffee roaster made a mistake in the roasting process!

Cause: Caused by roasting the coffee in inappropriate temperatures or too quickly at the start, causing the seeds to overheat in some parts.

The coffee will taste bitter from the burn marks immediately! This is an important sign of roasting.

3. 📉 Overall seed condition and "Facing"

Facing: A burn mark on the seed surface is another trace of a roasting mistake.

Seed fission: Seed fission is incomplete or uneven, it indicates that the roaster's temperature and time control is not good enough.

🎯 Conclusion: The end goal of the eater.

Although these technical details tell us much about the quality and production process...

But in the end, "eaters" like us, the main goal is "coffee, happy"! 😉

If the coffee doesn't have a lot of defect marks and the taste is delicious to us, it's the best coffee! But if you find a lot of defects and the taste isn't delicious, you can use these data to decide a roast that cares about the production standards!

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