Why are some raw beans as shiny as waxing, while others are dull and rough?
Raw coffee beans are shiny because there is a wax layer on their surface, which is determined by the organizational structure of raw coffee beans, and the origin and variety of raw coffee beans determine the degree of wax layer.
In addition, in addition to selecting items (taking out green beans from harvested coffee fruits and processing green coffee beans), green beans will appear brighter if a sheller with grinding function is used.
Raw beans with no luster at all are either excessively ground, resulting in the wax layer on the surface of raw beans falling off, or there is a problem in the factory selection project.
Whether the surface of raw beans is shiny or not will affect the appearance of roasted coffee beans. Glossy raw beans have no luster after baking, and coffee beans will turn black.
In order to make coffee beans look better, some people will grease raw beans.
Therefore, whether the raw coffee beans are shiny or not and whether the beans are big or small have little effect on the flavor of coffee.
If you give up raw beans with good quality just because of poor gloss when choosing raw materials, it will be a loss.