How are coffee beans graded? are coffee beans graded by size?

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In the coffee production process, there is a link is to grade coffee raw beans, divided into different grades of coffee raw beans, to facilitate export, quality control and raw bean price. The better the grade of raw coffee will be, the higher it will be. Each country has its own grading system. Because the national conditions are different, there is not a set of international grading system for raw coffee. Some are graded according to altitude and some according to the size of coffee, all of which are designed to select beans and sell them at a higher price with better quality.

Next, let's talk about the grading system of raw coffee beans in various countries.

Classification of coffee beans

Coffee beans are graded in different countries according to different grading systems. Some of these classification processes are overly complex and ineffective, such as the Haitian classification method, while the classification devices used in Brazil, despite their complex structure, are indeed necessary. Overall, there are six export levels, the highest being SHB (strictly hard bean)-extra hard coffee beans, or highland coffee beans, produced in highlands no less than 400m above sea level.

Generally speaking, the fruit of coffee is made up of two oval seeds opposite each other. The side that connects with each other is a flat joint, so it is called flat bean. But some are made up of a round seed, and its taste is no different.

(3) filter screen (size of coffee beans)

Species filter number coffee bean size

Pingdou 20mur19 extra-large 18 large 17 quasi-big 16 ordinary 15 medium 14 small 13 Mutual 12 extra-small

Dou 13 Rue 12 big 11 quasi-big 10 ordinary 9 medium 8 small

This classification is adopted in most countries, such as Brazil, Colombia, Tanzania and so on. Although there may not be an absolute relationship between the size and quality of coffee beans, it can at least make the size of raw coffee beans the same.

(4) classify by elevation

According to the elevation of the cultivated land, it can be divided into three, four, seven and so on, and the grade standards vary from country to country. For example, Mexico and Honduras use three levels, while Guatemala uses seven levels. 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.

Grade name elevation (m)

1 Premium beans 1500 2 Superior beans 1200mur1500 3 medium beans 1000mur1200 4 Superior Water washed beans 900Mel 1000 5 Superior Water washed beans 760Mel 900 6 Superior Water washed beans 610Mel 760

7 excellent water washed beans 610

(5) quality type

The type and quantity of blends (defective beans) contained in a certain amount of samples are converted into the number of defective beans, and their sum is used as the basis for determining the type of quality. Brazil, Ethiopia, Cuba, Peru and other countries all have benchmarks for the number of defects, and the smaller the value, the better.

Defective beans, including moth-eaten coffee beans, immature, fermented, shell beans, chopped beans, etc., can be inspected by their appearance.

Determine the degree of external defect according to the sundries in the bean. Coffee beans can be classified as NO.2-8 (the smaller the number, the higher the level)

Granulated flat beans: large grains-- 19 peas in 17 meshes-16, 15 meshes small grains-14 meshes mocha beans: large granules: 13 peas 12 Mel 11 meshes 10 meshes small grains: 9 below

Round beans: 10 murmur13 items

Coffee size classification

Coffee beans are graded first by size and then by density. With two exceptions, all coffee beans have a considerable size and the same proportion, with flat on one side and semi-oval on the other. The special cases are pea-shaped coffee beans that tend to be oval in shape and giant coffee beans with large grains (that is, Marragol peel coffee beans), both of which are always more expensive.

Generally speaking, the quality of large coffee beans is better. The size rating of coffee beans is usually expressed in terms of 10mur20, but in some countries coffee beans are graded according to levels corresponding to a certain size, such as AA. The way to determine the size of coffee beans is to pass them through a sieve. But even so, there may be weight differences between coffee beans of the same size, and bad, crumpled coffee beans must be removed.

The best way to separate unwanted coffee beans from good ones is to use gravity and air. The compressed air method is manual and requires higher technology, which uses jets to separate heavy and light coffee beans.

Another method is to use a weight separator to make heavy coffee beans fall by putting coffee beans on raised plates and letting air pass through them. This is also a technologically demanding method, if used properly, coffee beans can be separated more accurately and effectively.

Different varieties are grown in different countries, coupled with differences in geographical environment, even the final flavor of the same variety of coffee beans grown in different countries is different, which is no wonder why each country has its own coffee grading system, and it is not surprising that there is no international coffee grading system.

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