What grade of coffee is there? a brief introduction to the classification system of coffee in various countries.

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Introduction to Qianjie-Coffee Bean grading system

Overview of grading standards

One is the defect rate. The reviewers will randomly take 300 grams of raw beans from the raw beans that need to be graded, sort them manually, pick out impurities such as impurities such as unripe beans, moldy beans, broken beans, worm-eaten beans and pebbles, and grade them according to the number of pebbles singled out. The fewer defective beans are, the better the grade is.

However, there are different criteria for grading according to the defect rate, and the following three are usually used internationally:

American standard USP, namely US Preparation; European standard EP, namely Euro Preparation; extreme standard GP, namely Gourmet Preparation.

These standards are formed by defects and eye size, and sometimes there are additional criteria in them.

Generally speaking, USP/EP standard is relatively common, and EP standard is higher than USP standard.

The second is the size of beans. The evaluators used mechanical sieve for screening and grading. Generally speaking, in addition to special giant beans such as elephant beans, medium and small grains of coffee are more than 17 mesh for the best grade. For example, in the Blue Mountains of Jamaica, more than 17 orders are regarded as NO.1,16 orders and above NO.2,15 orders are regarded as NO.3. Mesh is the world's prevailing standard for particle size measurement, with a stroke of 64 inches as a mesh, about 0.4mm aperture. 17 mesh, that is, 17thumb 64 inches, about 6.75mm aperture.

The third is the altitude.

Some Central and South American countries use SHG (abbreviation for Strictly High Grown) to mark coffee beans, that is, high-altitude coffee beans, which are classified according to altitude, usually referring to coffee beans from highlands above 400m above sea level, such as Salvido and Honduras in Central America.

The fourth is the hardness of beans. At the same latitude and on the same plot, the higher the altitude, the greater the temperature difference between day and night, the longer the coffee growing period, the harder the beans, the more nutrients absorbed in the beans, the more obvious the flavor substances will be. There will be more raw beans. As a result, many coffee-producing countries in Central and South America south of Mexico use this as the standard. When these producing countries export raw beans, they have only one grade of SHB.

Special level Peaberry, abbreviated as PB. This is what we often call round beans. In Taiwan, Indonesia, Malaysia and other Chinese areas, this bean is also called a male bean. If you have to say that there is a distinction between male and female coffee beans, in fact, there is a certain basis, often PB will not germinate, can not be used as a seed, and normal flat beans can be used as seeds as long as they are handled correctly.

Knowledge: the coffee grading of most coffee-producing countries is not carried out according to one standard, but not only to examine the defect rate, but also to ensure the size of beans, but also to measure the grade of beans by multiple standards such as a certain altitude.

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

END