Grading of Kenyan boutique coffee beans what do you mean by AA, AB and PB in Kenyan coffee

Kenyan coffee beans began to adopt a strict grading system in the 1930s, mainly according to the size, shape and hardness of coffee beans, divided into AA or AA+, AB, PB, C, E, TT, T, which can be selected as a basis and the flavor of coffee as a reference. At present, the common ratings in the mass market are AA,AB and PB.

[coffee size classification]

AA is a class name of coffee raw bean currency, it mainly refers to the size of coffee beans, AA refers to coffee beans with larger particles, generally coffee beans with particles of more than 17 mesh (17 mesh = mesh diameter 6.75MM) AA size is 17 mesh and 18 mesh, AB is 15 mesh, 16 mesh.

AA Plus (AA+) cup quality (flavor, taste) particularly excellent AA grade AA particle size (Screen Size) 17mur18 size AB particle size (Screen Size) 15Mur16 size, account for the majority of production C particle size (Screen Size) smaller than AB TT from AA and AB grade beans, lighter beans blown out by air filter T from C grade beans The large variant beans with lighter weight, E Elephant Bean and the combination of two beans, which are blown out by airflow sieve, are also called PB round beans Peaberry, which is like Elephant earUG which does not meet the above standards, and is classified according to its appearance and has nothing to do with flavor weight.

[flavor grade] in addition to the size grade, Kenya also uses flavor grading methods TOP, PLUS and FAQ to select good coffee for reference. The indicators are: raw beans (size, color, defects), ripe beans, cup quality (acid, alcohol thickness, flavor characteristics, defects). In practical application, they will be reduced to Acidity (acid)-Body (mellow)-Flavor (flavor) to quickly score each bean. On a scale of 1-3 for each item, if a bean is labeled 1-1-1, it corresponds to TOP AA.

Kenya Asaria coffee beans baked by Qianjie belong to AA grade, come from Thika producing area, and adopt Kenyan 72-hour washing method. The varieties are SL28 and SL34, which are the first choice for many sour coffee lovers. If you taste this Kenyan Asaria coffee bean for the first time, Qianjie suggests trying hot black coffee to better feel the flavor of Kenyan coffee.

[brewing suggestion] Qianjie Coffee takes into account the shallow baking method of this bean, which will use a filter cup with higher water temperature and faster flow rate, mainly because it is extracted with bright acidity at high temperature. but do not want to be over-extracted because of high temperature, so choose the V60 filter cup with faster flow rate. The main parameters used are: V60 filter cup, powder / water ratio 1:15, 15g powder weight, water temperature 91 ℃, grinding degree (20 # standard sieve pass rate 80%).

In terms of brewing techniques, Qianjie coffee is extracted by stages, that is, three-stage water injection, 30 grams of water injection for 30 seconds, 125 grams of water injection around the second stage, and the water level drops to 225 grams when the powder bed is about to be exposed. Take 2 minutes (including steaming).

The flavor of Kenyan Asaria coffee: it has the flavor of black plum and virgin fruit in the mouth, strong sour and thick taste, outstanding sweetness in the middle, fruit juice, sweet raspberry and yellow sugar in the finish, and green tea aroma.

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