Classification method of coffee grades in Kenya

◎ Classification according to the size of coffee beans

This classification method is based on various porous screens, which have various specifications and are identified by numbers, and the numbers are related to the meshes. The size of the grid is 1/64 inches. If the diameter of the grid is 18/64 inches, the number of the screen is 18. If the diameter of the grid is 17/64 inches, the screen number is 17. By analogy, there are screens with various numbers, such as 19, 16, 15, 14, etc.

The process of screening is to put coffee beans on the net and shake them back and forth by machine or manpower, and the beans smaller than the net screen will fall down and be eliminated; The rejected coffee beans will be screened through a smaller sieve. After layer-by-layer screening, the number of coffee beans was worked out.

After classification, it is divided into AA, A, B, C and PB grades. AA is the highest level, and A, B and C decrease in turn. Those below C are usually used as feed or fertilizer. In addition, round beans have a special flavor, and beans are relatively small, so forming their own level, that is, "PB", usually costs more. This classification method is widely used in Kenya, New Guinea, Puerto Rico, Zimbabwe, Tanzania and Uganda.

◎ Grading according to the number of defective beans.

This is the earliest grading method, and it is still used in many places in Brazil. The identification method is to randomly take 300 grams of samples and put them on black paper, because black paper can best avoid reflection. Then carefully examined by professional appraisers, find out the defective beans in the samples, and accumulate different scores according to the types of defects. For example, black beans 1 yes 1, pebbles 1 yes 1, pebbles 1 5, broken beans 5 1, pest beans 5 1, and sour beans 2/kloc-0. After identification, according to the cumulative defect score, the evaluation grade is NY2~NY8, and there is no NY 1. If you want to buy first-class (NY 1) Brazilian beans, just make a joke. Coffee beans in Indonesia also adopt this classification method, which is mainly divided into 6 grades, namely GR 1 ~ GR 6. The same is true in Ethiopia, where Gr2 scored the highest.

◎ Graded according to the height of origin.

Generally speaking, due to the cold climate in mountainous areas, coffee grows slowly, and the density of raw beans is high and the texture is hard. The stronger the coffee, the more fragrant it is, and it has a soft sour taste. On the other hand, if the density of raw beans is small and the texture is not hard, the quality of coffee is poor. Therefore, some people classify coffee by "hardness". This classification method can be divided into the following categories: extremely hard beans, about 4500 ~ 5000 feet high, abbreviated as SHB；; ; High hardness beans, about 3000 ~ 4500 feet high, referred to as GHB；; Hard beans, about 2000 ~ 3000 feet high, referred to as HB; The coast of the Pacific Ocean is about 984 ~ 3280 feet high, which is called the Pacific Ocean for short. Guatemala, Costa Rica, El Salvador, Mexico, Honduras and Haiti are all countries in America.