Coffland Corp: Learn How to Avoid Main Defects in Coffee

An imperfect coffee can spoil the experience of a relaxing time with coffee.

Making coffee is not as simple as it looks. Every little change can influence the final result, that's why farmers and producers pay attention to the whole process, taking care of every detail. Although the expert hands make sure that coffee is well-treated, sometimes the product is not as efficient as they want.

Most of these defects are directly from the harvest, but if you add a bad roaster and brewing practice, your palates will be the only victims! That's why today on Coffland Corp, we prepare to you a practical guide that will help you to identify these details in your coffee cup.

Rough flavor

Due to the presence of immature green coffee beans, the roughness of the coffee drink can lead to an unpleasant taste. Taking care of the selection process when farmers extract the green beans from the flowering plant will reduce the roughness. Farmers should make sure beans have the proper size or that it doesn't have a silver layer on its surface.

Earthy flavor

When the brewing process is not well-made, your coffee cup tastes a little moldy. The humidity of the coffee is because of a bad storage which develops some fungus. An earthy flavor is always a bad sign of contamination, so don't consume this kind of drink.

To avoid the moldy sensation, reduce the humidity of the bean by regulating the temperatures and airiness of your warehouse. Make sure that the barrels or bags have no contact with the floor or potential contaminating agents like water drops or plagues.

Iodine flavor

This defect is very dangerous to the human body, sentenced by the quality controls of coffee. It can be only detected while you are preparing your drink.

The iodine flavor is common in bad-harvested Arabica. It happens when coffee beans fall to the floor, contaminating by natural fungi of the soil. Farmers should be careful by never mixing these beans with the healthy ones.

Vinegary body

When acidity of coffee exceeds the limit, your cup has a texture that is harmful to your system. The sour of a coffee cup must be regulated by the roaster and brewing process. If not, natural properties of the drink are very distasteful.

Here at Coffland Corp, we are always worried to bring you only the best for your favorite drink. Taking care of the coffee making process will save you this kind of imperfections that can cost you some customers.