Classification of raw coffee beans
First class: special grade
Blemish: 0-5
Obvious defects are not allowed.
Total weight of sample: 300g
Sample size difference: less than 5%, about 5%, or within the specified range
Connoisseur characteristics: must be outstanding in at least one of the following characteristics: taste, sour taste, aroma. The characteristics will be determined by both the buyer and the seller. After cup testing and appreciation, there are no defects.
Baking difference: 0 humidity: 9-13%
Second class: top grade
Blemish: 0-8
Allow to contain minimal defects
Total weight of sample: 300g
Sample size difference: less than 5%, about 5%, or within the specified range
Connoisseur characteristics: must be outstanding in at least one of the following characteristics: taste, sour taste, aroma. The characteristics will be determined by both the buyer and the seller. After cup testing and appreciation, there are no defects.
Baking differences:
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The decay and defects of coffee aroma
The aroma of coffee is the main purpose for us to buy coffee and drink coffee. Perhaps some people drink coffee to enjoy the thick flavor of coffee, do not care much about how much flavor, let alone how to cook the cup of coffee he has chosen. The taste of coffee seems to be the request of these guests. Even so, we still can't deny the feeling that most people enjoy the aroma of coffee.
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Tips for ESPRESSO baking
Talking about mixed beans when we talk about baking espresso beans, we are actually talking about the science of mixed beans. The highest sweet spots of all kinds of coffee beans from different countries appear at different baking points, so bakers must find a balance between baking and mixing beans in order to make a good cup of espresso. This knowledge should start with the degree of baking and the selection of beans
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