Classification of raw coffee beans-Starbucks coffee bean grinding grade

Classification of raw coffee beans-Starbucks coffee bean grinding grade

Causes:

1) Agriculture: blackening is the result of excessive fermentation of pigments by microorganisms.

Precautionary measures:

1) Agriculture. Black beans can be prevented during picking, picking ripe fruits only from trees, and avoiding excessive fermentation during farm processing.

2) deal with. When the endocarp of the coffee bean is removed, the black bean is very obvious. They are usually small and low-density, and some can be removed through sieves and density classifiers. The most effective way to select black beans is through hand selection or color classifier.

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