The article explores what constitutes good coffee, emphasizing that while personal taste is subjective, high-quality coffee can be objectively assessed through various practices such as harvesting, processing, and storage. Key indicators of quality include the appearance and aroma of the beans, as well as their packaging. The article highlights the importance of even sizing of coffee beans, which affects roasting quality, and explains the grading system that categorizes beans by size, ensuring optimal roasting for both large and small varieties.
Good coffee is subjective, but high-quality coffee is measurable by practices such as careful harvesting, processing, and storage, indicating a higher price point.
The quality of coffee beans depends on several variables, starting with the fruit itself and continuing through to how the coffee meets hot water.
Evenly sized coffee beans are critical for uniform roasting, making grading essential before roasting, as size affects roasting time and temperature.
Good coffee practices can be assessed through sensory observations of the beans' look and smell, as well as by evaluating the packaging.
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