Quality and grading of Coffee in Yunnan

Coffee rice classification: with screening extension, machine sieve, sieve hole 6.5, 6.0, 5.5, 5.0 mm is divided into five levels, each level has a standard sample, which is the lowest standard sample.

First class: more than 6.5mm, full and complete particles.

Second class: 6.0-6.4 mm, plump, more uniform.

Grade 3: 5.3-5.9 mm, fuller and slightly less uniform.

Level 4: 5.0-5.4 mm, with incomplete rice, accounting for more than 75% of the total.

Level 5: less than 5.0mm, incomplete rice, complete accounted for more than 30%.

Color: with luster, light blue, light green, light white is better. Yellow, brown, black and dark orange are the second.

First-class light blue, light green, light white, light yellow, uniform color.

Secondary light blue, light green, light white, light yellow, slightly poor color

Third grade light blue, light green, light white, light yellow, worse color

Grade 4 is slightly yellow and a small amount of brown

Five levels of color and variety

Cleanliness: one without impurities or less impurities is better

First class: remove more than 70% of the silver skin, no impurities

Level 2: remove more than 65% of the silver skin, no impurities

Grade 3: remove more than 60% of the silver skin, no impurities

Level 4: remove silver skin more than 50%, no impurities

Level 5: remove more than 70% of the silver skin, no impurities

Odor:

Sour smell or other bad smell, fermentation deterioration or light red, brown for sour taste

Moisture: moisture content not more than 12%

Impurities and defects

Converted into a vacancy

Number of traps

Impurities and defects

Converted into a vacancy

Number of traps

Big branches, big rocks, big clods, other impurities

1, 2, 2, 2, 2, 3

Smelly beans, sour beans, red beans, mildew beans

1Murray 2Feng1

Middle branch, medium stone, medium earth

1, 1, 1, 1, 2, 2, 2.

Shell beans, broken beans, semi-black beans, chopped beans, zebra beans, brown beans, broken shells

2Murray 5501

Twigs, stones, clods

1: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1: 1

Mechanically damaged beans, unidentified beans, withered beans, sponge beans, white beans, deformed beans

5: 1

Defective beans, dried beans, dried fruits, black beans

1-1

Insect damaged bean

5: 1

The particle size classification and color classification of raw coffee are not absolute, and the key to the quality of raw coffee lies in the evaluation of taste.

The appearance and characteristics of roasted coffee: according to the degree of roasting, the overall color is required to be uniform oval or round, uniform particles, rich aroma, no peculiar smell, aroma and taste are very good.