How to grade raw beans of Brazilian coffee? how to divide the grading system of Brazilian coffee?

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Qianjie-introduction to Brazilian Coffee grading

There are different ways to manage the origin of coffee beans, some are composed of large and small farmers, some are dominated by professional business owners, even if the coffee in the same place, its quality and flavor are also different, in order to mark the quality of coffee, but also in order to make the transaction more convenient, so there is a "coffee classification."

Brazil is another special country. Brazil is the largest coffee producing country in the world. Because of its large output and many producing areas, the classification work is quite troublesome, and it is not suitable to adopt a single classification standard, so Brazil also uses a variety of classification methods at the same time. Defective bean proportion, sieve and cup evaluation tests are all used in the grading process of Brazilian coffee beans.

This is the earliest method of grading and is still in use in many parts of Brazil. The method of identification is to randomly take 300 grams of samples and put them on black paper, because black paper can best avoid reflection. Then the professional appraiser carefully inspects the defective beans in the sample and accumulates different scores according to the types of defects. for example, black beans are counted as 1 point, pebbles as 1 point, big pebbles as 5 points, broken beans as 1 point, pest beans as 5 grains, sour beans as 1 point, large dried peels as 1 point, medium dried peels as 1 point, and 3 peels as 1 point. 5 unshelled beans count as 1 point, and 3 shell beans count as 1 point. After the identification is completed, the grade is NY2~NY8 according to the accumulated defect score, and there is no NY1.

The cup evaluation test is one of the characteristics of Brazilian coffee grading.

The so-called cup evaluation test is to evaluate the aroma and taste of raw coffee beans by soaking them in hot water (about 90 degrees) after baking. It is mainly divided into six grades: Strictly Soft extremely mild, Soft mild, Softish slightly mild, Hard difficult, Rio light iodine taste, Rioy strong iodine flavor.

The first three grades can be called mild, with a balanced sweet and sour coffee and a mild taste. The latter three taste slightly worse, especially the latter two are the worst. The reason for the iodine smell is that the soil near Rio de Janeiro has a strong iodine smell, and the coffee is dropped on the ground during harvest and is contaminated with the peculiar smell of the adsorbed soil.

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