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Coffee Raw Bean sieve grading Table (SCREEN SIZING)

Published: 2026-04-09 Author: World Gafei

Last Updated: 2026/04/09, Coffee is produced in more than 50 countries in the world, and different standards of raw bean classification have been derived, of which the most basic common classification method is the Screen Sizing classification method based on the particle size of raw coffee beans. The raw beans to be graded are put into the sieve plate and shaken continuously. Only the raw beans whose particles are larger than the pore diameter are retained, and the rest fall down.

Coffee is produced in more than 50 countries in the world, and different standards of raw bean classification have been derived, of which the most basic common classification method is the Screen Sizing classification method based on the particle size of raw coffee beans. The raw beans to be graded are put into the sieve plate and shaken continuously. Only the raw beans whose particles are larger than the pore diameter are retained, the rest fall down, and continue to be graded one by one with a smaller pore size. For example, if SCREEN No.14 is marked, it indicates that it has passed screen 15 and remains on screen 14. At present, most of the screen procedures are carried out automatically by machines, and only a few places are still graded by traditional manual shaking screen. After sieving and grading, raw beans will be marked with sieve grade (Screen Number), which usually directly affects the selling price.

Take Colombia, one of the top three coffee producers in the world, as an example, the larger pellets of raw beans with sieve grades of 17 / 18 were marked as Supremo,14 beans 16 and marked as Excelso. In terms of the same style, the market price of Supremo is slightly higher than that of Excelso. The common size of flat bean (Flat Bean) is about 15-18, and that of round bean (Peaberry) is between 9-11.

Does the size of the screen affect the flavor? The answer is' not necessarily'. The appearance of raw beans should not be confused with their flavor performance, which is the basic understanding that we must have.

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