The grading of coffee is an important indicator rather than the only one.

Grading is an important indicator rather than the only indicator: there are thousands of substances in coffee beans, and people's preferences and feelings are different, grading can not show 100% of the flavor of coffee, to find good coffee, testing is the best way.

The method of grading: generally speaking, a producing country uses only one method. There are the following categories: graded by the size of coffee beans (Bean size), with the exception of Yemen's "Mattari", which has large and small particles, is indeed the top grade of coffee. In some areas, beans grow big and full and have a beautiful curve, which means that coffee grows sturdily, reaches a fully mature state, and can best show a beautiful flavor. The same mature coffee beans, that is, they have the same hardness and moisture content, easy to achieve uniform baking, and produce a consistent flavor, forming high-quality coffee. The size of the net space is calculated in 1 stroke 64 inches. When the net space diameter is 18 / 64, it means that the screen number is 18. AA grade is the highest, A, B and C are decreasing successively, and those below C grade are usually used as feed or fertilizer. Round beans (Pea-Berry) have a special flavor and are relatively small. So it has its own level, that is, "PB". Kenya, New Guinea, Puerto Rico, Zimbabwe, Tanzania and Uganda, as well as Brazil directly said 19, 18, 17. The AA (19,181,2), A (18,17), B (15,16), C (14,13) grading methods were not used. PB (12, 11, 10, 9)

According to the score of defective bean (Imperfection), the samples were classified as black bean 1, pebble 1, big pebble 5, broken bean 5, insect pest bean 5, sour bean 2, large dried peel 1, middle dried pericarp 2 1, small dried pericarp 3 1, shelled bean 5 1, shell bean 3 1. The grade is NY2 (411) ~ NY8 (340,360). Indonesia has 6 levels of Gr1 (80)