Classification of raw coffee beans-introduction to Starbucks coffee bean grinding grade

Classification of raw coffee beans-introduction to Starbucks coffee bean grinding grade

1. Fine coffee is made from boutique coffee beans. If the beans that make coffee are not boutique coffee beans, the coffee liquid produced cannot be called fine coffee.

two。 Boutique coffee is fresh coffee. Whether it's food or drink, of course, the fresh the better, and so is boutique coffee. High-quality coffee should keep the coffee beans fresh before making, including the preservation of baked beans, and grind the coffee beans into powder before making, which is also to retain its original and best flavor. The way of making hand-brewed coffee is such a way to make high-quality coffee, and it is also one of the coffee-making methods that can best retain the original flavor of coffee.

3. Boutique coffee is good coffee and is harmless to health. Different from coffee made with low-quality coffee beans, high-quality coffee uses high-quality coffee beans and freshly made coffee, which is harmless to health, and drinking in moderation is beneficial to the body and mind.

4. Boutique coffee has a rich and beautiful taste. Even if the coffee made of boutique coffee beans is not all fine coffee, it depends on whether it gives full play to the characteristics of coffee beans, whether it has a good taste, if not, it can not be called boutique coffee.

The Origin and present situation of Fine Coffee

The term "fine coffee" was first put forward by Ms. Knudsen of the United States in Coffee and Tea magazine. At that time, Ms. Knudsen, as a coffee buyer of B.C. Ireland in San Francisco, was very dissatisfied with the neglect of the quality of raw coffee in the industry, and even some big roasters mixed a large amount of Robesda beans in the comprehensive beans, so she put forward the concept of fine coffee to advocate the improvement of the quality of the industry. This term is used to describe coffee beans with distinctive flavor characteristics that grow in a special environment. Its use in international coffee conferences makes it spread rapidly.

In fact, according to Ms. Knudsen, people started drinking fine coffee, but later, due to the growing demand for coffee, the discovery and use of new coffee varieties led to the decline of coffee quality. later, people even began to dislike this bad coffee and began to turn to other drinks. In this case, Ms. Knudsen re-made people realize the value of boutique coffee, which led to a boutique coffee boom. In the United States, there are enterprises and stores in pursuit of boutique coffee represented by Starbucks. The market for boutique coffee is also growing. In the 1990s, with the rapid increase of boutique coffee retailers and cafes, boutique coffee has become one of the fastest growing markets in the catering service industry, reaching $12.5 billion in the United States alone in 2007. Now boutique coffee has become the fastest growing coffee market. Coffee producing and importing countries around the world are aware of the great potential of the boutique coffee market, and continue to make efforts to the production and production of boutique coffee.

1. Graded by the size of coffee beans

Representative countries: Kenya, Papua New Guinea, Zimbabwe, Tanzania, Uganda, etc.

Coffee beans from the same origin must be large and full, which means that the coffee fruit is picked only when it grows to its best condition, and the beans in the coffee fruit can reflect the best flavor.

This grading is achieved through a sieve, where the coffee beans are placed on the sieve. After shaking back and forth, the beans smaller than the mesh are screened out, and the beans are screened again with a smaller sieve, so that after layers of selection, the coffee beans can be graded. The mesh size is calculated in 1 stroke 64 inches, the number is 19 if the diameter is 19ax 64 inches, and the number is 16 if the mesh is 16 picks 64 inches. Pingdou 20-19 is extra-large, 18 is large, 17 is quasi-large, 16 is ordinary, 15 is medium, 14 is small, and 13-12 is super-small.

According to the size, the coffee beans are finally divided into AA, A, B, C and PH levels, and AA is the highest level. coffee beans of this level are eligible for selection of selected coffee, and coffee below C grade is usually used as feed or fertilizer.