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The method of grading coffee beans by the American boutique coffee association

Published: 2026-04-05 Author: World Gafei

Last Updated: 2026/04/05, Level 1: special sample size difference: less than 5% defects: 0-5 shall not contain significant defects total sample weight: 300 g sample size difference: less than 5% 5%, or in the delineated typical perimeter appreciation features: must be at least a little outstanding in the following features: taste, sour taste, taste, fragrance. Characteristics will be decided by the cooperation of both sides of the business. Through cup test and appreciation

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

Baking differences:

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