Classification of raw coffee beans by the American Special Coffee Association
Level 1: Special Grade
Defects: 0-5
No obvious flaws allowed
Total sample weight: 300 g
Sample size variation: less than 5%, around 5%, or within the specified range
Appreciation characteristics: must be outstanding in at least one of the following characteristics: taste, acidity, taste, aroma. The characteristics will be determined jointly by the buyer and seller. After cup testing, there are no defects.
Baking Difference: 0 Humidity: 9-13%
Level 2: Excellent
Defects: 0-8
Allow minimal imperfections
Total sample weight: 300 g
Sample size variation: less than 5%, around 5%, or within the specified range
Appreciation characteristics: must be outstanding in at least one of the following characteristics: taste, acidity, taste, aroma. The characteristics will be determined jointly by the buyer and seller. After cup testing, there are no defects.
Baking Difference:
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Scientists find genes that determine the quality of coffee
In order to earn more income, coffee growers have been committed to producing higher quality products. But getting high-quality coffee beans means a better understanding of biological processes such as flowering and ripening that determine the final quality of the product. Many compounds (sugar, fat, caffeine, etc.) determine the quality of coffee. Their content in coffee beans is the decisive factor. In which sucrose
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Basic knowledge of boutique coffee what is caffeine?
What is caffeine? Caffeine is a substance found in the leaves, roots and fruits of 100 plants in nature. it is also a mixture of methylxanthine. Caffeine usually comes from coffee, dimethoate and tea. Caffeine is also used in energy drinks and drugs to treat colds and flu. Coffee and tea also contain other dimethylxanthine theophylline. Tea
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