The method of grading coffee beans by the American boutique coffee association
First class: special grade
Sample size difference: less than 5%
Blemish: 0-5
No obvious defects are allowed.
Total weight of sample: 300g
Sample size difference: less than 5%, 5%, or within a defined typical circumference.
Connoisseur characteristics: must be at least a little outstanding in the following characteristics: taste, sour taste, fragrance. Characteristics will be decided by the cooperation of both sides of the business. Through the cup test and appreciation, there are no defects.
Baking difference: 0 humidity: 9-13%
Second class: top grade
Blemish: 0-8
The license contains minimal defects
Total weight of sample: 300g
Sample size difference: less than 5%, or within a defined typical circumference
Connoisseur characteristics: must be at least a little outstanding in the following characteristics: taste, sour taste, fragrance. Characteristics will be decided by the cooperation of both sides of the business. Through the cup test and appreciation, there are no defects.
Baking differences:
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Scientists find genes that determine the quality of coffee
Many compounds (sugar, fat, caffeine, etc.) determine the quality of coffee. Their content in coffee beans is a matter of sexual identity. Among them, sucrose plays the most important role in the sensory quality of coffee, because the differentiation of sucrose in the roasting process will produce a variety of aromas and other tastes. In order to earn more income, coffee growers have always been committed to producing higher quality products. But
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Answers to various questions about coffee
What is caffeine? Caffeine is a substance found in leaves, roots and unattractive fruits that naturally compete for 100 kinds of plants. it is also a group of methylxanthine assimilates. Caffeine generally comes from coffee, cola and tea. Caffeine is also used in energy drinks and drugs to treat colds and flu. Coffee and tea also contain other dimethyl xanthine teas
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