Introduction to the grading system standard of coffee beans the grading characteristics and taste of coffee beans

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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.

The purpose of coffee grading is to provide a rough benchmark for trading. It must be noted that there is no universal coffee bean grading system (drawing 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 coffee grading varies from country to country.

The grading system of coffee beans in some countries has the same name, but the actual definition is not the same.

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

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

What is the basis for coffee 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.

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.

In addition to the official grading of Kenyan coffee beans, Kenyan exporters or traders have special grades (unofficial) for AA and AB, such as AA TOP,AA+,AA++,AB+,AB TOP and AA FAQ.

FAQ is the abbreviation of Fair Average Quality in English, which means average fair quality, which is the basic model of AA grade, but there is no specific standard for classification such as AA TOP,AB TOP,AA+. It does not say that two "+" will definitely taste better or taste better. Why?

The main reason is that this is not a unified standard, each raw bean trader or different person will produce different results, which may cause the AA+ of a company to be similar to the AA++ flavor of a company B, so everything still has to go back to doing a cup test when baking, that is the most real!