Classification of coffee beans what is the quality grade of coffee beans

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What is the classification of coffee beans?

Usually when we look at single-item coffee, we often see one or two abbreviations in the long name, such as PB, AA, G1, etc., which represent the grade given to coffee beans by the country of origin.

There is no universal coffee grading system on this planet.

The purpose of grading is to provide a rough benchmark for trading. It is important to note that there is no universal coffee grading system on this planet (bottom line). The name and basis of classification are actually determined by the producing countries themselves. There are a few points that we must pay special attention to when discussing the classification system:

The criteria for classification vary from country to country. Some countries have similar classification systems with similar names but different definitions, making cross-country comparisons difficult because the systems are different and the characteristics of each country are different. Grading is a reference and is not the only or most critical factor affecting flavor.

What are the criteria for classification?

Common criteria used to grade coffee beans include the size of the beans themselves, the shape, color, or hardness of the beans, the rate of defects, altitude, region of origin, variety, treatment, taste and quality, and so on.

Please don't get caught up in these grading systems, forgetting that the most important thing is to drink good coffee.

One of them has a long history, and most of the producing areas have adopted a criterion, which is the size of the bean itself. That's right. It's based on particle size. The bigger one wins. The idea behind this is that coffee grows better at higher altitudes. When the temperature is cooler, the fruit takes longer to ripen, the beans will be larger, the texture will be harder, and the flavor will be better. Eat more rice, of course, you will be fatter.

The particle size of the bean, and its flavor performance, may indeed have some relationship. However, just like what was written in the biology textbooks of high school, there was no absolute in nature. The grading system is just one of many aspects of coffee. So please don't get caught up in these grading systems and forget that the most important thing is to drink good coffee.

There is also a great benefit (important) to differentiating the different bean sizes beforehand. That's instant baked beans. If the size difference is too large, baking, it is easy to heat uneven, so there is no way to drink that cup, presented in front of you and me.