Introduction to coffee bean classification: eight classification rules for coffee bean classification

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It is a pity that there is no unified international standard for coffee quality, which is only graded by several unique coffee characteristics of each country of origin. Most grades are based on the appearance (size, uniformity, color) of coffee beans; the number of defective products in each sample; cup quality (cup quality), which also includes taste and shape, and whether coffee beans are well roasted. The types and terminology of coffee caf é s vary from country to country, and the quality criteria are only suitable for locally grown coffee, so it is not easy to really explain the quality of coffee beans without understanding the grading system of the origin.

Coffee may have exotic regional names or may be classified by process (such as washing or drying). For example, in Kenya, a bag of coffee beans may be washed "AA", plus a number representing 10 brewing quality grades.

Most Caribbean and Central American countries use grades that represent high levels: for example, the coffee trees in El Salvador are Arabica, mainly Bourbon and Pacas. The coffee is refreshing and uniform, which is divided into three grades according to altitude, namely SHG (Strictly High Grown), SG (High Grown) and SC (Central Standard). Coffee beans in Mexico are washed and divided into three grades according to their height.

Several classifications of coffee beans

■ market name: usually named after the export port or after the origin of the coffee farm.

■ Coffee Tree name: Arabica has always been synonymous with good coffee.

■ is named for the treatment of coffee beans: washing and drying.

■ latitude: the higher the latitude, the better the quality of the coffee.

■ defect level: such as scorched black, broken beans and immature beans, mixed with branches, stones and impurities.

■ according to the size, shape and color of beans: no matter the grain size or flat or not, as long as it is "hard beans" is the first choice of coffee, particularly mellow, with acidic taste.

■ is classified by the plant itself: new or old, and the classification is determined by the age of the tree.

Age of ■ coffee beans: most beans taste better after 5 to 10 years, but they can still be grown.

And in terms of.

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