Washing coffee bean grade pb aa coffee bean semi-washing procedure

Coffee beans

Some people say that the size of beans will not affect the flavor of coffee, such as Yemeni coffee, beans have large and small particles, but it is still the top grade of coffee. However, in many producing areas, [the size of coffee beans] is indeed a valuable indicator; in those areas, beans grow big, full and curvy, indicating that coffee is strong and fully mature. the best way to show a beautiful flavor.

In addition, the same maturity of coffee beans, that is, they have the same flavor, the formation of quality coffee. As a result, most new farm beans use this classification method.

This classification method is based on a variety of perforated screen classification, the screen has a variety of specifications, identified by the number, the number is related to the mesh. The size of the mesh is calculated in 1: 64 inches. If the diameter of the mesh is 18: 64 inches, the number of the screen is 18; if the diameter of the mesh is 17: 64 inches, the number of the screen is 17. And so on, there are 19, 16, 15, 14 and other numbered screens.

Generally speaking, in alpine areas, due to the cold climate and the slow growth rate of coffee, the density of raw beans is higher and the texture is harder, and the more mellow and aromatic the coffee is, and it has a supple sour taste; on the contrary, the density of raw beans is smaller and the texture is less hard, then the quality of coffee is worse, so there are also people who classify it as "hardness". This classification method can be divided into the following categories: extremely hard beans, height of about 4500 to 5000 feet, referred to as SHB; high hard beans, height of about 3000cm 4500ft, referred to as GHB; hard beans, height of about 2000,000ft, referred to as HB; Pacific coastal area, height of about 984ft 3280ft, referred to as Pacific. Guatemala, Costa Rica, El Salvador, Mexico, Honduras and Haiti are among the American countries that are still in use in many parts of Brazil. The method of identification is to randomly take 300 grams of samples and put them on black paper, because black paper can best avoid reflection. Then, examined carefully by the professional appraiser, find out the defective beans in the sample, and accumulate different scores according to the types of defects. For example, one black bean, one pebble, five big pebbles, five broken beans, five pest beans, two sour beans, one dry peel, two middle dried peels, three small dried peels, five unshelled beans, three shell beans, and so on. After identification, the grade is NY2~NY8 according to the accumulated defect score, and there is no NY1. If you want to buy first-class (NY1) Brazilian beans, it will make a joke. Indonesian coffee beans are also classified in this way, mainly divided into six grades, namely Gr1~Gr6. The same is true of Ethiopia, with the highest level of Gr2