Where to find green coffee beans: Coffee is a familiar drink for many people. Many people will choose shops that are familiar with typical flavors. Many people do not have high requirements for this, besides, there are people who want to be able to create the right flavor or simply want to be the one who can make it themselves… For many different purposes.
But if you want to start roasting your own coffee, finding a good green coffee beans supplier is essential if you need to create a great taste. With so many raw coffee supplies on the market, Where to find green coffee beans it can be difficult to choose a supplier with quality and reasonable prices.
What is a good green coffee bean?
In my opinion, a good coffee bean is a coffee bean that can meet all the purposes and needs of the individual user. But a coffee bean is considered good, we can refer to certain evaluation standards when choosing raw coffee beans.
From a professional point of view, we can talk about coffee on the same level. But it is easier for consumers and coffee lovers in general to understand. They only need to know which coffee bean object we are evaluating, whether it is tea coffee (Arabica), Voi coffee (Robusta), or even Jackfruit coffee (Liberica)…
Before doing a coffee assessment, it’s important to give the coffee a grade. The different kinds of coffee are very different from one another. So it’s stupid to use the traits of one breed to compare the traits of another. Arabica beans tend to make coffee that is less bitter, sourer, and thicker in the mouth than Robusta beans.
The best thing about coffee is how it smells. But that special thing only stays around for a very short time. The reason is that scent molecules move through the air very quickly. So, the characteristic aroma factor has a lot to do with how good and valuable coffee is. The smell of coffee is best when the beans are just ground (dry aroma). At this point, you can most clearly taste the different tastes in coffee.
The smell of coffee shows how good it is.
Also, the smell of coffee changes when it comes in contact with water (wet scent). This is because water helps get some other molecules of the smell out into the air. After you add the water, you’ll be able to smell the coffee again. At this point, the differences between dry and wet flavors will be very interesting.
Taste is the overall feeling you get when you smell and taste something, like coffee. Most of what we know about the world comes from the way taste and smell work together. So, even though there are only 5 basic flavors—salty, sour, sweet, bitter, and brackish—we can tell the difference between caramel and chocolate, or between orange and lemon, by combining scent groups.
The chemical reactions that happen during pre-processing and roasting create the flavors that are already in the food. When judging how coffee tastes, you will look at how it tastes at different temperatures. Some kinds have a very good flavor when they are hot, but as the temperature drops, the flavor fades or even changes into something else.
The taste of coffee shows how good it is.
When you taste coffee, the taste seems to linger on your tongue.
People in the coffee business often talk about a group of good flavors and a group of bad flavors, which are also called “undesirable flavors in coffee.”
Group of pleasant smells:
- Fruits from the tropics with big seeds
- Oranges and lemons in a group
- Herbs and plants.
- Granola and nuts,
- Chocolate and caramel
- Group of smells to avoid:
- The smell of fermentation, medicine, raw (green) grass, or salty foods
Sour taste is considered the highlight and creates a flavor impression for coffee. There are five types of acidity to refer to when evaluating coffee quality: lemon acid, apple acid, grape acid, vinegar acid, and lactic acid. There are also some other special acids, namely phosphoric acid and tomato acid, which only appear in certain types of coffee. When assessing acidity will be based on two criteria that are intensity and quality. Sweetness and bitterness in coffee
The overall sensation of the palate is composed of sensations from the weight on the tongue and the texture of the solution. Simpler and easier to understand, you can imagine the mouth feeling like raw milk, full-fat milk, and whole milk for easy comparison.
Usually, when analyzing a cup of coffee, we will comment on the intensity and harmony of sour, sweet, and bitter flavors. For coffee to be delicious, the balance of flavors is important. A cup of coffee that is too sour or too bitter gives us a feeling of being overwhelmed when drinking and rarely creates love or refreshment.
Clean cup / Uniformity
By carefully checking for bad beans during the initial processing and roasting steps, the coffee will be free of flaws. Good coffee makes you feel good when you drink it. It won’t leave behind a smell that is sticky, harsh, or like grass. What’s more, the quality of each cup is always the same (uniformity)… You should know that SCA has its own standard system to evaluate and classify defects in coffee beans in order to give a score for green coffee beans. This is to make sure that they are the best.
After swallowing the coffee, the residual aftertaste will be the end. This is the time to mark the completeness of the cup of coffee. That is the concept of Aftermath. Specifically, the long, deep aftertaste represents a quality cup of coffee. Accompanied by a fully developed and complete fragrance.
When grasping the basic criteria to evaluate coffee taste. You will have a basis as well as more initiative in analyzing the quality of coffee. In addition, understanding the causes that affect the taste of the coffee will help you find the cause behind the better coffee taste.
Helena Coffee Processing & Export in Vietnam | Helena., JSC
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