Knowledge of fine coffee, how to classify raw coffee beans
Level 1: Special Grade
Defects: 0-5
No obvious flaws allowed
Total sample weight: 300 g
Sample size variation: less than 5%, around 5%, or within the specified range
Appreciation characteristics: must be outstanding in at least one of the following characteristics: taste, acidity, taste, aroma. The characteristics will be determined jointly by the buyer and seller. After cup testing, there are no defects.
Baking Difference: 0 Humidity: 9-13%
Level 2: Excellent
Defects: 0-8
Allow minimal imperfections
Total sample weight: 300 g
Sample size variation: less than 5%, around 5%, or within the specified range
Appreciation characteristics: must be outstanding in at least one of the following characteristics: taste, acidity, taste, aroma. The characteristics will be determined jointly by the buyer and seller. After cup testing, there are no defects.
Baking Difference:
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Diagram the structure of coffee beans
The structure of coffee is figure 1, center line 2, endosperm 3, silver skin 4, endocarp (parchment) 5, glue layer 6, pulp 7, outer skin.
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The method of primary processing of coffee beans-honey treatment
A few years ago, a fad of expensive Indonesian Kopi Luwak introduced domestic consumers to the concept of diversified production technologies for boutique coffee, and then the emergence of sparrow shit coffee in Brazil and shit coffee in Thailand was a bit like an odd coffee zoo war. When it comes to the new stars in the production process of boutique coffee, honey treatment has to be mentioned. At the WSC contest, which is known as the Coffee World Cup
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