The influence of the selection of coffee beans on the importance of defective beans according to the screening and grading criteria of coffee beans in Ethiopia
In the coffee market, the size of coffee beans is very important. On the one hand, several coffee producers define their premium by the size of coffee beans. For example, the famous Kenyan AA coffee costs more than the smaller Kenyan AB coffee. When the screening size is large, the price will increase. The main theory on the market is that high-altitude coffee grows more slowly, denser and larger in size than low-altitude coffee. The latter is a statement about size and a traditional view of quality. It's not always accurate. This theory is completely refuted by the small and delicious Ethiopian coffee beans. Compared with other producing areas, Ethiopian coffee usually has a smaller screen size. Ethiopian coffee, which grows between 1500 and 2000 masl or higher, hovers around the screen size of 14 to 64. Although the beans are small, slow in growth, high in density, high in grade and extraordinary in taste.
So don't be fooled by size.
In this way, are you wondering about the classification of coffee in Ethiopia?
The quality grading of Ethiopian coffee is based on a combination of physical and cup flavor values.
The domestic representative of the Ethiopian Commodity Exchange (ECX) CQI (American Coffee quality Research Institute) in Ethiopia adopted the current coffee grading scheme based on CQI.
Classification of coffee grades in Ethiopia
Rating-rating valu
1 91-100
2 81-90
3 71-80
4 63-70
5 58-62
6 50-57
7 40-49
8 31-39
9 20-30
The importance of choosing raw coffee beans
Selecting coffee beans can check the coffee and effectively check the uniformity, cleanliness and defects of the coffee beans.
Defective beans can affect the flavor and taste of coffee.
The second reason why screening size plays an important role in coffee grade is baking uniformity. To put it simply: if you bake a batch of coffee beans of all shapes and sizes on the market, you will get a batch of coffee with inconsistent roasting degrees. Because the use of calories is uneven when baking uneven beans. Coffee beans classified by screening size enable coffee to transfer calories evenly.
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