How do you grade the coffee? What is pb/g1/g2?

When buying coffee beans, in addition to the name of the coffee origin in the package or in the introduction, sometimes you will see the English and numbers, G1, G2, G3, AA, PB, SHB, SHG, HB and so on. Have you ever wondered what these English or numbers stand for? What's the difference between them?

In order to distinguish between good quality coffee beans and poor quality coffee beans, manufacturers have to grade coffee. Coffee grading is usually carried out according to defect rate, bean size, altitude, raw bean density, treatment standards, etc., but because each country's historical background, trade interests, climate, topography and other factors are different, we cannot use the same standard to calculate defects, or simply to compare heroes in terms of altitude, nor can we compare one country with another. These are all mistakes rather than objective direct comparisons. Therefore, in more cases, it is a combination of a variety of standards for description, and in order to really understand these English and figures, we have to understand the classification and classification of coffee.

Classification and Classification of Coffee

In different countries, there will be their own accustomed way of grading. But basically, the most commonly used grading criteria are as follows:

1. Differences in the appearance of raw beans, such as size, shape, defect ratio.

two。 The environment in which raw beans grow and their effects, such as altitude and hardness.

3. After baking, it is judged by the quality of the cup.

As a result, coffee beans are graded according to some key points before they are processed for export:

① according to the proportion of defective beans

② by legume size

③ altitude and hardness

Quality test by ④ cup

The proportion of ① defective beans the less the proportion of defective beans, the higher the grade of beans, generally speaking, the producing area and the store will pick beans according to the condition of beans. (riddle Voice: picking out defective beans is a very time-consuming and time-consuming task.) for example, Ethiopia's raw beans are G1~G5, G1 and G2 are washing grades, G3 and G4 are sun grades, and general commercial beans are G4. (in recent years, the preferred grades of many Ethiopian sun beans are also marked with G1 and G2. )

Jiayushan Mantenin grade is G1, natural shade planted high-quality Arabica beans, washing treatment.

Classification according to defect rate American standard USP (US preparation), European standard EP (Euro preparation), top quality standard GP (Gourmet preparation) many countries have USP, EP and GP standards, USPEP is relatively more common. European and American standards are based on the specific requirements for the defects or items of raw beans, and sometimes there are other standards among them, which are not detailed because different national standards are different. Generally speaking, the EP standard is higher than the USP standard.

② according to the size of the bean, that is, the length and width of the bean body (size), Colombia takes "bean size is beauty" as the purpose, grading is based on the order, more than 18 mesh (about 0.7cm) is Supremo, and the following is Excelso. (item represents the diameter of coffee beans, one item is 1x64 inch, 1 inch = 25.4mm.) Kenya's grading is based on bean size, supplemented by cup quality and bean weight. So we often hear of Kenya AA, the highest quality grade is AA PLUS (AA+), followed by AA and AB (1516 orders, accounting for the majority of production). Wait. In addition, there is PB, which means Peaberry, which is classified by appearance.

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