Standard of coffee bean grading international standard coffee raw bean grading method

If we go to the wholesale market to buy coffee beans, we will find that the coffee beans there are generally divided into three grades: AA, A, B or AAA, AA, A. this is a simple classification for commercial use. In fact, the grading standards vary from country to country. Today, Chongqing Beresta baristas training School introduces some common ways of grading raw coffee beans to friends:

1. Graded by the size of coffee beans

Representative countries: Kenya, Papua New Guinea, Zimbabwe, Tanzania, Uganda, etc.

Coffee beans from the same origin must be large and full, which means that the coffee fruit is picked only when it grows to its best condition, and the beans in the coffee fruit can reflect the best flavor.

This grading is achieved through a sieve, where the coffee beans are placed on the sieve. After shaking back and forth, the beans smaller than the mesh are screened out, and the beans are screened again with a smaller sieve, so that after layers of selection, the coffee beans can be graded. The mesh size is calculated in 1 stroke 64 inches, the number is 19 if the diameter is 19ax 64 inches, and the number is 16 if the mesh is 16 picks 64 inches. Pingdou 20-19 is extra-large, 18 is large, 17 is quasi-large, 16 is ordinary, 15 is medium, 14 is small, and 13-12 is super-small.

According to size, it is finally divided into AA, A, B, C and PH levels, with AA as the highest level, and coffee beans at this level are eligible to be selected for selection of coffee, and coffee below C is usually used as feed or fertilizer.

two。 Grading according to the number of defective beans

Representative countries: Brazil, Indonesia, Ethiopia, Cuba, Peru, etc.

The method is to randomly take 300g samples and put them on black paper, and different defects correspond to different points, such as 1 point for 1 pebble, 5 points for 1 big pebble, 1 point for 5 broken beans and 1 point for 5 pest beans. Finally, it is graded according to the accumulated defect score, the highest level is NY2 and the lowest level is NY8. Indonesian coffee beans are divided into 6 grades, Gr1~Gr6, and Ethiopia coffee beans have the highest level of Gr2.

Most of the people who use this classification are South American countries, and I don't know what Ethiopia and Indonesia are doing.

3. Highly classified by place of origin

Representative countries: Guatemala, Costa Rica, Savaldo and other Central American countries.

The higher the altitude of the origin, the better the quality of coffee. Because of the low altitude and hot climate, coffee trees grow faster and absorb less soil nutrients, so the taste of coffee is poor.

Those growing at 1375m to 1524m are extremely hard beans (SHB); those growing at 915m to 1375m are high hard beans (GHB); those growing at 610m to 915m are called HB; those growing at 300m to 1000m are called Pacific grade (Pacific).

4. Other classification methods

Hawaiian Kona coffee beans are divided into two categories: Type1 and Type2. Type1 is a flat bean and Type2 is a round bean. Under the two levels, it is divided into several levels according to the size and the number of defective beans.

Colombian coffee is divided into Supremo, Excelso, Extra and other three levels, Supremo is the highest level, Excelso is a mixture of Supremo and Extra.