How do you roast coffee beans for them to taste good?

Many people ask me: What's the hardest part about roasting coffee beans? Actually, the hardest part isn't the heat, it's "hand-sorting."

Guess how long it takes to pick out the defective beans in Image 2 from Image 1 😂😂😂

Everyone usually sees coffee roasting as very cool, but the most energy-consuming part behind it is the "effort" that you can't see.
Before each batch of beans goes into the roaster, a first round of hand-sorting of green beans must be done, removing each moldy or insect-damaged bad bean. Otherwise, one bad bean is enough to ruin the cleanliness of the entire batch.
Do you think it's over after roasting? Not yet! After roasting, a second round of hand-sorting of roasted beans is required. This is because some defects only become apparent after roasting. These two rounds of "screening" really make my eyes blurry.
Why be so persistent? Because one or two defective beans will affect the aroma of the entire cup of coffee. I can't let myself down, and even more so, I can't let down those of you who specially buy my coffee beans.
Details determine flavor. These two rounds of hand-sorting are my bottom line for quality. ☕️
#nokbay #specialtycoffee #hongkonghomeroasting #handsortedbeans #roastingdaily #hongkongcoffeebeans #persistenceisanattitude