What are the characteristics of Kenyan coffee? Kenyan coffee beans

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What is the grading of coffee beans?

Usually when we look at individual coffee, we often see one or two acronyms in the long name, such as PB, AA, G1, etc., which actually represent the grade given to coffee beans by the producing country.

There is no universal coffee bean grading system on this earth.

The purpose of grading is to provide a rough benchmark at the time of trading. It must be noted that there is no universal coffee bean grading system (draw the bottom line) on this earth. In fact, the name and basis of the classification is decided by each producing country. There are a few points that we must pay special attention to when discussing the classification system:

The standard of grading varies from country to country.

In some countries, the name of the grading system is the same, but the actual definition is not quite the same.

It is difficult to make cross-border comparisons because the systems are different and the characteristics of each country are different.

Grading is only a reference and is not the only or most critical factor affecting flavor.

What is the basis for grading?

The common criteria for grading coffee beans include the size of the bean itself, the shape, color or hardness of the bean, the ratio of defects, altitude, area of production, variety, treatment, feeling and quality of drinking, and so on.

Please don't be bound by these grading systems, but forget that the most important thing is to drink good coffee.

One of them has been in practice for many years, and the criterion adopted in most producing areas is the size of the bean itself. Yes, it is based on the size of the particles as the basis for grading. If you grow bigger, you will win. The idea behind this is that the higher the altitude, the better the coffee grows. If the temperature is lower, the fruit will take more time to mature, and the bigger the beans will be, the harder the texture will be and the better the flavor will be. If you eat more, of course you will be fatter.

The particle size of beans may indeed have something to do with its flavor performance. But as written in the biology textbook of junior high school, there is no absolute thing in nature. The grading system is just one of the many links in coffee. Therefore, please do not be bound by these grading systems, but forget that the most important thing is to drink good coffee.

Filtered specifications

The screening work (Screening) is usually carried out with metal screens with different hole sizes. The basic unit is 1x64 inch, which is called "eye". The screen used to screen coffee beans is in the range of 8muri 20 mesh, that is, 8ram 64MB 20x64 inch. The smaller the number, the larger the hole. Usually less than 14 goals, there is no chance of becoming a boutique. In the process of screening, of course, there will be fish out of the net, and the allowable value of error depends on the standard adopted.

The following is to explain several important country-to-country classification systems. Because it is too complicated, please make sure that when you see the graded name, you should also pay attention to where the country of production is, so as to avoid Zhang Guan and Li Dai.

Kenya

E refers to the elephant, but not the elephant bean species in the breed. Generally speaking, there are two seeds in a fruit, affixed face to face, so there will be a flat side, called flat beans, mother beans or double beans. E is a bean in which two seeds stick together in the process of growing up and become oversized. A small amount is a naturally occurring variation.

The hole of AA screen is about 7.20mm, the price of this grade is better.

The filter size of AB An is 6.80mm and that of B is 6.20mm. These two are sold together, so they are called AB. In a harvest, most of the coffee beans will be concentrated in this grade.

PB is called Peaberry in English and small round beans in Taiwan, or public beans or single peas, relative to ordinary flat beans. It is rare to get small and round beans because there is only one seed in the fruit. The effect on flavor is inconclusive, and some people like it so much that PB will be singled out for sale.

C the hole size is 4.8 mi 5.6 mm, which can be regarded as a small grain of beans.

TT is usually a defective bean that falls to this level.

From T to this level, there are usually only crumbs, defective beans, and small beans less than 4.8 mm.

Beans of very poor quality, such as MH/ML overcooked and dropped on the ground, will not be exported.

Commonly seen as AA+, AA++, AA Top, AB+, is the trader's own rating, not in the official system of Kenya. Different trade associations have different definitions, so just refer to it.

Qianjie coffee also has beans from Kenya AA, Kenya asali and Karoguto are all from Kenya AA. It is recommended that the hand brewing parameters are 90-92 ℃, the ratio of powder to water is 1:15, and the brewing time is two minutes and 20 seconds. The entrance is bright sour virgin fruit, honey-like sweetness.

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