Introduction to the treatment method of grinding degree for describing the taste and flavor of Ethiopian Sidamo Chiso coffee
Xidamo Shaqiso producing area
A) Gr-1 is available both in washing and in the sun, provided that there is a "zero" defect and Premium Cup. Whether it's washing or tanning, Gr-1 rates the boutique of the boutique or Cup ofExcellence coffee.
B) the lowest level of sun-tanned Sheffield and Sidamo is Gr-4, unlike Gemma with Gr-5. But if sunny snow is the general Egyptian export of Gr-4, it will be exported under the name of Sidamo Gr-4 (the reason may break the reputation of Shifei).
C) beans of the same level, such as Lim Gr-2, have both good and bad, according to the "wonderful" content below.
D) to meet the requirements of existing "zero" defects, Gr-1 beans (including water-washed or sun-cured) are extremely rare because of the high processing cost (process 9) and very few suppliers will do it.
F) there will certainly be no talk of sunburn or Sidamo or Gr-2 II.
2.Parchment Coffee (shelled beans) grading system
First of all, it should be made clear that the following system only classifies the Parchment Coffee before the auction, that is, it is graded in process 6), and the certificate issued is only used for auction and cannot be used as an export certificate.
General requirement: the moisture content of sun-cured coffee beans should not exceed 11.5% of the weight, and at least 85% of the beans should be kept above 14 mesh after screening. (that's why Egyptian beans don't look good: more than 14 eyes means 14Magi, 15je, 16je, 17jue, 18, etc. mixed together, beans must be uneven.)
The grading of Parchment Coffee: 1, 2, 3, 4, 5, 6, 7, 7, 9, UG (undergrade). Be careful! This is completely different from what Shirley Grade-2, Harald Grade-3, this is a domestic grading logo, used for auction, not export grade naming.
There are two major factors for evaluating the above grades: Raw Value (physical factor) accounts for 40 points, Cup QualityValue (cup factor) accounts for 60 points, and the total score is 100 points.
Physical factors include: shortcomings 20, shape 10, color 5, odor 5
Cup factors include: clarity 15, acidity 15, taste 15, flavor 15
Finally, it is graded according to the total score.
And to be rated as a boutique, there is another round of finals, that is, a second round of evaluation, which is rated as 1meme and 2p3, and the evaluation is called cup test evaluation.
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Introduction to Ethiopia on the treatment of Manor Grinding degree of Coffee beans in the Sun Yega Snow Flavor
Yega Sheffivoka Origin: Ethiopian year: 2015 appearance: 13-15 mesh Grand 1 raw bean treatment: sun roasting: city suitable for brewing: hand brewing, siphon, pressure brewing temperature: single coffee at 88-92 degrees Italian machine at 92-93 degrees Celsius using water washing and fermentation methods to remove the skin, pulp and mucous membrane, the farm using water washing must build a washing pool.
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Introduction to the characteristics of Coffee Bean Flavor description by Brazilian Coffee Machine picking method
This method is to hit the ripe fruit or shake the coffee branch with a random stick, so that the fruit falls and accumulates into a pile. Larger estates use large harvesters, while small and medium-sized farms harvest with a sea of people mobilized by the whole family. This method of shaking the fruit off the ground is easier to mix with impurities and defective beans than the hand-picking method, and beans from some areas will be stained with a strange smell, either because
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