Is there a big difference between G1 and G2 Ethiopian single coffee beans?

Coffee beans belong to agricultural products, agricultural products can not maintain the same quality as industrial products, there are many factors can affect the quality of coffee beans. In order to avoid the mixing of good and bad, it is necessary to standardize the quality of coffee beans by grading. At the same time, the grade logo can also provide some reference for raw bean merchants when choosing and buying raw beans.

When we buy ripe coffee beans, we can also see the grade logo on most of the bags, which is a continuation of the practice of exporters in order to make the grade well known to consumers. However, some careful friends will find that the grade marks in different producing areas are different. The reason is that the classification of coffee beans is not consistent in the world.

Some coffee producing areas are graded by the elevation of beans, such as most of Central America; some coffee producing areas are graded by the particle size of beans, such as Kenya; or they are graded by defect rate, like Ethiopia.

This is because the geographical environment and planting patterns of each country are different, so their raw bean grades will proceed according to their national conditions and adjust measures to local conditions. At this point, Qianjie had to mention Ethiopia's grading system.

Why is Ethiopia graded by flaws? Ethiopia, as the birthplace of coffee, has thousands of different coffee varieties that have not yet been discovered. In order to prevent foreigners from other countries from constantly stealing these unknown varieties, the Ethiopian government gave them the title "Heirloom", that is, family heirlooms, to protect them. When we buy a packet of Ethiopian native coffee beans, we can open it and find that the particles of the beans are not uniform. Height, short, fat and thin all account for a certain proportion.

Coffee trees in Ethiopia are mostly wild and semi-wild, and they are distributed in every corner of Ethiopia. Every time it comes to the harvest season, nearby farmers will go out collectively to pick the ripe fruits scattered in the fields and mountains. There may be dozens of different coffee varieties in the same field.

Although the varieties of these coffee beans are different, farmers are under no obligation to distinguish them. As long as the ripe red fruit is picked and recycled and sold to the processing plant, you can get a corresponding salary.

The processing plant buys different kinds of beans from different farmers around them, and they don't make a distinction. Instead, they are directly mixed together for unified treatment. It is this "less rigorous" mode of harvesting and production that makes beans of different sizes. It is worth mentioning that although some beans are very small, they all taste good. As a result, Essel cannot use size to grade coffee beans.

Second, Ethiopia's average altitude is high and relatively flat, and coffee is mostly grown at the same height, which makes it impossible for them to distinguish grades by altitude. As a result, in the end, the Egyptian government decided to distinguish the grades according to the defect rate of beans.

Of course, grading by defect rate will inevitably "accidentally damage" many coffee beans with excellent flavor, so after 2009, the Ethiopian government revised the classification of coffee to no longer distinguish beans by defect rate alone. However, after being distinguished by the defect rate, the second evaluation is made through cup test and bean appearance.

So what's the difference between G1 and G2 beans? Very good, today's example is the well-known Yejasuefi raw beans in the picture below are G1 and G2 raw beans, both of which are washed. Let's start with their appearance and see what the difference is.

It can be seen that the G1 grade of Kochel raw beans is obviously fuller and the color is more uniform than the G2 grade of raw beans. By taking a closer look, you can see that G2 will have more defects than G1 in the number of defects, although this is taken for granted! Then we will screen out their defective beans and bake them to see how different they are after baking!

Baking is complete! The color values of the two are slightly different because of the difference in particle size. Qianjie used light baking, shallow baking can make beans leave more flowers, fruit rhyme, to interpret the flavor of Yejiaxuefei.

Cooking parameters: 15g powder, 1:15 powder-water ratio, 10-scale grinding of ek43, 92 °C water temperature, V60 filter cup, three-stage cooking method.

First of all, we first use twice the amount of water to steam for 30 seconds; after the steaming is over, the second section of 120ml hot water is injected in a large circle with a small flow at a uniform speed; when the water level is about to reach the bottom, the last section of hot water (75ml) is injected around the small circle at a uniform speed; finally, we only need to wait for the end of the drip filtration to be finished!

Through the tasting of Qianjie, we can see that the G2 grade Yega Chuefei has a very classic flavor of producing areas: lemon, white flowers, citrus acidity, and the tail rhyme of green tea. On the other hand, the G1 grade Yega Xuefei is based on this flavor, the acidity will be brighter, the taste will be cleaner, and the finish will be a little longer! But if it is not a direct comparison, the difference between them is not very obvious.

To sum up, we can know that there is not much difference in flavor between G1 and G2, but the taste of G1 is better than G2, which is the main difference of grade. What needs to be known is that the grade is mainly for raw bean merchants to purchase for reference, when it comes to the cooked bean market, the impact of these levels is very small. After all, all cafes purchase high-grade, high-quality coffee beans by default, except for the first two grades with higher grading standards. too low grades are almost hard to see ~ so friends don't have to worry too much about the grades of beans.

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