Coffee and its products-- terminology (3)

Appendix A

(appendix to the standard)

Hanyu Pinyin Index

A F

Arrabal Coffee 6.1.2 moldy beans 3.18

Concave grain 3.3 fermentation degumming 4.2.3

Flotation 4.2.1

B G

White coffee beans 3.21

Semi-black bean 3.10 dried fruit 2.2.7

Roast 4.5 dry clothes 2.2.4

Roasted coffee 2.1.19 dried beans 3.17

Flat bean 2.1.8 dry processing 4.1

Meat stripping 4.2.2 dry processing of coffee beans 2.1.14

Insoluble content 5.9 high-variety coffee 2.1.5

Pulp 2.2.2

C H

Blending 4.6

Blend sample 5.4.6 Sponge bean 3.12

Worm-eaten beans 3.7 black coffee beans 3.9

Smelly coffee beans 3.14 amber beans 3.22

D flowering pea 3.16

Regained coffee beans 2.1.16

Dazhi 3.27.4 mixed sample 5.4.5

Boulder 3.27.1 J

Large parcels 3.27.7.1

Elephant bean 2.1.10 machine damaged bean 3.19

Large seed coffee 2.1.4 base sample 5.4.4

Bag 5.11 deformed beans 3.6

Coffee beans with shells 3.28 lose weight by heating 5.8

Coffee beans with clothes 2.2.5 K

Drying of clothed coffee beans 4.2.5

Light coffee beans 2.1.13 Coffee 2.1.1

Mix 4.4 coffee beans 2.2.11

Freeze-dried coffee 2.1.22.3 coffee shell 2.2.6

Single bean 2.1.9 coffee powder 2.2.20

Multi-layer sampler 5.4.2 Coffee fruit 2.2

E Coffee Oil 5.1

Caffeine 5.3

Secondary granulated coffee 2.1.22.2 coffee berries 2.2.1

Coffee drink 2.1.24 shelled 4.1.2

Coffee flavor 5.2 decaffeinated coffee 2.1.23 coffee beans 3.4 W

Coffee sampler 5.4.1

Drying of fresh coffee fruit 4.1.1 extraneous impurities 3.27

Shelled 3.1 immature beans 3.11

L stinky bean 3.26

Waxy bean 3.23 X

Particle size analysis 5.10 washing 4.2.4

M washed coffee beans 2.1.15

Box 5.12

Grinding 4.7 twigs 3.27.6

P Pebble 3.27.3

Small parcels 3.27.7.3

Polished coffee beans 2.1.17 small seed coffee 2.2.2

Spray-dried instant coffee 2.1.22.1 olfactory test 5.5

Q Y

Light color bean 3.25 sample 5.4.3

Light bean 3.13 silver skin 2.2.9

Unclothed 4.2.6 insecticidal coffee beans 3.8

R coffee beans with live worms 3.8.1

Coffee beans with dead insects 3.8.2

Naked eye examination 5.6Z

S diameter 2.1.11

Sieve residual 2.1.18 medium branch 3.27.5

Screening grade 4.3 stone 3.27.2

Raw coffee 2.1.7 clods 3.27.7.2

Wet processing 4.2 medium seed Coffee 2.1.3

Wet processing of coffee beans 2.1.12 seed skins 2.2.8

Laboratory samples 5.4.7 kinds of clothing 2.2.3

Moisture content 5.7 kinds of clothing 3.2

Instant coffee 2.1.22 seed 2.2.10

Sour coffee beans 3.15 brown coffee beans 3.20

Chopped beans 3.5

T

Carbonized beans 3.24

Coffee extract 2.1.21 clods 3. 27 . seven