Simple grading system of Colombian coffee beans
Colombia's coffee bean grading system is quite simple, judging its grade only by the size of the beans. So if you buy Colombian coffee, just marking Supremo does not mean that its taste is also the best. Generally speaking, Colombian coffee produced in boutique bean producing areas will be marked with detailed information such as origin and manor. If it is not marked, it is generally commercial grade coffee beans produced in MAM area.
Phellodendron mandshurica (Thunb.)
Colombian coffee is generally graded in terms of items, and more than 18 items are called Supremo,18 items. Below is Excelso.
The mesh represents the diameter of the coffee bean, 1 mesh = 1 inch 64 inches, 1 inch = 25.4 mm, so 18 mesh is about 7 mm.
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Roasting degree of raw coffee beans
The baking depth listed below deepens the raw beans (Green Coffee). The beans that have not been baked are green in appearance, and the color will change with the degree of baking. Light baking (Light Roast) is the most mild baking method, the appearance is wheat color, after extraction, there is no fragrance, bitter taste, not suitable for drinking cinnamon baking (Cinnamon Roast) mild baking method, the appearance is cinnamon color, more Light Ro
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Comparison between Arabica and Robbins Tadou
The appearance of Arabica coffee beans is quite obvious compared with that of Robusta coffee beans. Arabica coffee is long, flat, complete and greenish; robusta coffee is round, thicker and whiter. However, it may be because the degree of baking is also different, so this difference alone is not objective.
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