Graded high-quality coffee beans
There are two ways to classify raw coffee beans, one is the filter number, and the other is the elevation.
It is divided by the number of the filter screen, and the size is in the unit of the screen (size).
Round beans are generally smaller than flat beans, between 8-13 and 12-29.
8, 9, 10. 12, 13. 18. 29 = > small, medium, ordinary. Quasi-big. Big, extra large. The bigger the size, the bigger the beans. SC-19, for example, is the No. 19 bean.
Grade by level
According to the elevation of the cultivated land, it can be divided into seven grades. Generally speaking, the quality of highland beans is better than that of lowland beans, and the price is higher because of the increase in freight.
Sequence number equal order abbreviated elevation
1 selected quality beans S.H.B 4500 ~
2 good coffee beans H.B 4000mm 4500
3 medium coffee beans S.H 3500 million 4000
4 super high-grade washed coffee beans E.P.W 30003500
5 first-class washed coffee beans P.W 250000 3000
6 special water washed coffee beans E.G.W 2000 2500
7 High quality washed coffee beans G.W ~ 2000
Grading purpose: to make the size of raw beans uniform, which is conducive to the baking operation, and improve the value of raw beans.
Screen diameter
The size of the international practice is 9: 22, and the number used represents the diameter of the screen, with this number as the numerator and 64 as the denominator, in inches. For example, 14 refers to raw coffee beans that can be sifted through a 14-inch screen with a diameter of 64 inches, and 19 + refers to raw coffee beans that can be sifted with a diameter of more than 64 inches with a 19-inch screen.
Grading standard and code name
The governments of each coffee-exporting country set their own grading standards and code names.
Common grading standards
Block transactions:
The proportion of bad beans
Bean size
Soybean grain hardness
Single coffee (specialty coffee):
Name of the farm where it is produced
Organic cultivation (organic)
Fair trade (fair trade)
African countries-Kenya kenya
PB: peaberry
AA Plus-plus
AA plus
AA: Screen 17 and 18
AB: screen 15 and 16
C
E
African countries-Ethiopia
300 grams of raw beans as the basis for calculation
1: 0-3 defects
2: 4-12
3: 13-25
4: 20-45
5: 46-100
6: 101-153
7: 154-340
8: over 340 = substandard
South America-Colombia
Maragogype: special trees Marago Rippi, elephant bean
Supremo: screen > 17
Excelso: screen 15-16.5
UGQ: Usual Good Quality: Screen 12-14
South America-Brazil
Type Defects (COB) (New York) (Le Havre)
2 4 6 8
2/3 8 9 12.5
3 12 13 17
3/4 19 21 23.5
4 26 30 30
4/5 36 45 58.5
5 46 60 87
5/6 64 123
6 86 158
Central America-Guatemala
Good Washed: altitude 700m (GW)
Extra Good Washed: 700Universe 850m (EGW)
Prime Washed: 850Universe 1000m (PW)
Extra Prime Washed: 1000Universe 1200m (EPW)
Semi Hard Bean: 1200Compact 1350m (SH)
Hard Bean: 1350max 1500m (HB)
Fancy Hard Bean: 1500Comp1600m (FHB)
Strict Hard Bean: 1600thumb 1700m (SHB)
Central America-El Salvador
Washed washing
Central Standard: 5000000m (CS)
High Grow: 9001,200m (HG)
Strictly High Grown: > 1200 m (SHG)
Natural sun exposure
Coriente
Superior
Caracoil
Hawaii, Kona.
Kona Extra Fancy: screen 19 maximum 10 defects
Kona Fancy: Screen 18 max. 16 defs.
Kona Prime: no size requirement max. 25 defs.
Kona Caracoli No.1: Screen 10 max. 20 defs.
Jamaica jamaica
Blue Mountain
High Mountain Supreme
Prime Washed Jamaica aica
Grade Grade
Grade I: screen 18
Grade II: screen 17
Grade III: screen 16
Peaberry
Indonesia
300g raw beans are calculated based on Grade based on 300g.
1: 11 defects
2: 12-25
3: 26-44
4a: 45-60
4B: 61-80
5: 81-150
6: 151-225
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Processing of coffee beans: drying (dry method)
Drying method: with a soft sour taste and a peaceful bitter taste. This method is used in Brazil, Ethiopia and Yemen. Disadvantages: vulnerable to weather, defective beans and foreign bodies are more likely to mix. Coffee is either left on the terrace to dry naturally, or it is dried by machine, or both. The way to deal with it is to spread the coffee cherries widely on the exposure field for two weeks and sweep them with rakes every day.
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Processing of coffee beans: washing (wet method)
Washing method: good gloss, less foreign body mixed, slightly better sour taste, Colombia, Mexico, Guatemala use this method. Disadvantages: poor handling of time will produce bad smell and special sour smell. The picked coffee cherries, including freshly ripe, overripe, and unripe ones, are all mixed together. If you don't deal with these coffee cherries separately,
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