Grading of coffee beans-Brazilian coffee bean treatment

Grading of coffee beans-Brazilian coffee bean treatment

Harvest year: 2012-the year is for roasters' reference, so the year is usually not marked on the label of roasted ripe beans on the market.

In the coffee beans sold in the market, in order to reduce the trouble and identification burden of consumers, they generally do not make such complicated labels. There may be great differences in the flavor of coffee beans in different small producing areas and different years. Professional roasters will taste the raw coffee beans of the same year in different producing areas every year, and adjust the way of roasting and blending, so that consumers can get coffee with stable flavor and slight difference.

However, although the coffee taste indication described above is a common practice of coffee roasters, because the domestic coffee market is in its infancy, consumers can not taste the differences in various beans, so the coffee beans sold on the market are mixed. There is often a phenomenon of inferior quality, so when consumers buy high-level coffee beans, they still need to keep their eyes open and carefully identify trustworthy businesses.

It is 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

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 all classified in this way.