How to grade the coffee beans?

Grade of coffee taste

There are four main levels of coffee taste:

1. Gan: sweet taste is when roasting coffee beans with sugar, caramel ingredients make the brewed coffee have licorice flavor.

two。 Acid: acid is a compound in beans that is commonly mistakenly called "coffee tannic acid". Some beans will taste less sour after aging and eventually disappear completely.

3. Bitterness: bitterness is the product of decomposition when baking beans. When brewing coffee, the soluble minerals in coffee beans decompose too much, it will have a bitter taste.

4. Neutral: neutral beans are widely used in daily life, especially in synthetic beans.

Classification according to the altitude of coffee producing area

This classification standard is mainly because the quality of coffee produced at high altitude is generally higher than that at low altitude, because high altitude and low temperature, slow coffee production is conducive to the accumulation of good substances. And the raw beans with high maturity have good expansibility when baking, which is beneficial to baking, and the quality is more stable.

At present, the coffee producers using this classification standard are Central and South American countries such as Guatemala, Mexico, Honduras, El Salvador and so on. Take Guatemala as an example, the most advanced coffee is called SHB (short for Strictly HardBean) very hard beans, which is grown at an altitude above 1350m, followed by HB (HardBean) hard beans, planted at 1200m--1400m above sea level, SH (Semi HardBean) slightly hard beans, EPW (Extra Prime Washed) super quality water washed beans, PW (Prime Washed) high quality water washed beans, EGW (Extra Good Washed) special quality water washed beans, GW (Good Washed) good quality water washed beans, respectively, at an altitude of 1200m. About 1000m, 800m, 600m, 800m, 800m, 600m, 600m, 800m, 800m, 600m, 800m, 800m, 800m, 800m, 800m, 800m, 800m, 800m, 800m, 800m, 800m, 800m, 800m, 600m, 800m, 800m, 600m, 800m, 600m, 800m, 600m, 800m, 600m, 800m, 600m, 800m, 600m, 800m, 600m, 800m, 600m, 800m, 600m, 800m, 600m, 800m, 600m, 800m, 800m, 600m, 800m, 800m, 600m, 800m, 800m, 600m, 800m, 800m, 600m, 800m, 800m, 600m, 800m, 800m, 800m, 800m, 800

Classification and classification of coffee

In order to distinguish between good quality coffee beans and poor quality coffee beans, we have to grade the coffee. Coffee grading is usually based on defect rate, bean size, altitude, raw bean density, treatment standards and so on, so it is more often described by a variety of standards.

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 according to defect rate

American standard USP

US preparation

European standard EP

Euro preparation

The best standard GP

Gourmet preparation

Many countries have USP, EP and GP standards, and 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.