Some key concepts and terms for the classification of coffee defective beans
Here are some of the key concepts and terms included in this section of the coffee roaster training course.
Key concepts:
1. The Arabica coffee raw bean grading system of the American Fine Coffee Association determines the correct conversion method, that is, how many individual defects constitute a "complete" defect.
2, calculate the number of complete defects with 350 grams of raw coffee samples
3, the various defects of coffee beans need to have specific characteristics and standards, they appear in the pictures and physical descriptions contained in the defect manual of the American Fine Coffee Association, and will be counted as a defect in the classification.
4. When more than one defect is found in the same single coffee bean, select the "main defect". The "main defects" are those that have a great impact on the quality of the cup.
Key terms:
Arabica: one of the two main plant varieties of coffee, accounting for about 75% of the world's coffee production.
Coffee "C" contract: a legally binding agreement to issue or extract 37500 pounds of washed Arabica coffee from a designated country at the market price during a specified future month. This price controls the price of most Arabica coffee in the world.
Flaw: a defect in coffee that can change the taste and quality of coffee.
Boutique Coffee rating: defines whether a coffee sample reaches or is below the boutique level of the American Fine Coffee Association's raw and roasted coffee grades.
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Cup test method cup test what are we testing?
After the coffee beans have been roasted, the baker will make a simple and effective evaluation of the coffee beans after the cupping is tested in the cup. This kind of evaluation is called cup test cupping. Coffee cup test is an important step to evaluate the baking quality and taste performance of coffee beans. It allows us to distinguish the nuances of coffee beans when they are roasted, and allows us to deduce the quality of raw coffee beans. Cup square measurement
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The definition of boutique coffee basic knowledge of boutique coffee
First of all, the definition of boutique coffee does not refer to the boutique of coffee, although it is better than ordinary coffee. Its English name Specialty Coffee can also be translated into special coffee, which means that only raw coffee beans that exceed a certain standard (such as 85 points) after being scored by professional tasters (cup testers) can be called fine coffee, and they can be traced back to planting manors, processing plants, batches and species.
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