The description of the Flavor of Coffee by Brazilian Cup Measurement and grading

Brazilian cup grading:

Level 1: Strictly Soft

Level 2: Soft

Level 3: Soft

Level 4: Hard

Grade 5: Rio (light iodine flavor)

Level 6: Rioy (strong iodine smell)

Grades 1-3 here are collectively referred to as "mild", sweet, bitter and sour balance, is the taste of quite warm alcohol of good quality coffee. In contrast, grades 5 and 6 are inferior grades with iodine odor. The soil around Rio de Janeiro, Brazil, has a strong iodine smell. Coffee fruits fall on these soils when harvested, and they will be attached with a unique taste.

Brazil's three-stage classification method has not been used in other countries because it is unnecessary. In other words, you don't need to "cup test" to know that the coffee has a certain quality. Brazil uses this "cup test grading method" because the origin is too large and the beans are too much. In order to prepare the coffee flavor for export, these coffee beans are often mixed and used, and therefore the quality of different cases requires "cup test" grading.

For this reason, Brazilian coffee appraisers must abide by strict requirements: in order to fully operate the taste and smell when evaluating coffee, these appraisers must not eat leeks, onions, garlic and other foods that will paralyze the tongue. Tobacco, alcohol, strong perfume and so on are also prohibited. In front of the temple, there is often a stone pillar that says "meat and wine are forbidden to enter the mountain gate". The term "meat wine" here refers to vegetables and wine with strong flavor such as leeks and shallots. Brazilian coffee judges are like Zen monks, eating vegetarian food every day.

In addition to the three classification systems mentioned above, there are also areas like Jamaica where cultivated land classification is used.

There are various ways of grading in different producing countries. It takes a little skill to remember all of them, but it is not a big deal after familiarity. In short, in a word,"high-quality coffee beans without defective beans are good beans."