Grading is an important indicator but not the only indicator: there are thousands of substances inside coffee beans, and people have different preferences and feelings. Grading cannot 100% present the flavor of coffee. To find good coffee, Testing is the best way.

Grading method: Generally speaking, a producing country only uses one method. There are the following types: Classification based on the size of the coffee beans (Bean size). The exception is Yemen's "Mattari", which has large and small particles. It is indeed the top grade coffee. In some areas, the beans grow large, plump and gracefully curved, which means that the coffee is growing robustly and has reached a fully mature state, which can best display the beautiful flavor. Coffee beans of the same maturity mean that they have consistent hardness and moisture content, which can be easily roasted evenly and produce consistent flavor, resulting in high-quality coffee. The mesh size is calculated in units of 1/64 inches. When the mesh diameter is 18/64, it means that the screen number is 18. Grade AA is the highest, followed by A, B, and C in descending order. Grades below C are usually used as feed or fertilizer. Pea-Berry has a special flavor and is relatively small. Therefore, it is a level one of its own, namely "PB". Kenya, New Guinea, Puerto Rico, Zimbabwe, Tanzania and Uganda, and Brazil directly express 19, 18, 17?., without AA (19, 18 1/2), A (18, 17), B (15 , 16), C (14, 13) classification method. PB (12, 11, 10, 9)

Grading based on the points of defective beans (Imperfection), using a 300g sample, black beans are 1 point, small pebbles are 1 point, large pebbles are 5 points, and broken beans are 5 points. 1 point for pods, 1 point for 5 insect-damaged beans, 1 point for 2 sour beans, 1 point for 1 large dried peel, 1 point for 2 medium dried peels, 1 point for 3 small dried peels, 1 point for 5 shelled beans. , 3 shell beans 1 point. The grades are NY2 (4~11)~NY8 (340~360). Indonesia is divided into 6 grades Gr1 (<=11)~Gr6 (151~225), and the highest grade is Gr2 in Ethiopia.

According to the height of origin, Guatemala, Costa Rica, Saldo Generally speaking, the climate in high mountain areas is cold, the growth rate of coffee is slow, the density of green beans is higher, and the texture is harder. The more fragrant the coffee, the more fragrant and smooth the sour taste. SHB (strictly hard bean) extremely hard beans: 4500~5000 feet; GHB (good hard bean) high hard beans: 3000~4500 feet; HB (hard bean) hard beans: 2000~3000 feet; Pacfic (Pacific Coast): 984~3280 feet. The gentle slopes of the Pacific Coast have lower acidity.

In the grading method of Hawaiian Kona coffee, Type 1 refers to flat beans, while Type 2 refers to round beans. Type 1 (Kana special-quality beans, diameter greater than 19/64 inches, moisture content 9~12%, less than 10 defective beans; Kona special beans, diameter greater than 18/64 inches, moisture content 9~12%, less than 10 defective beans 16; Kona first-grade beans, diameter greater than 16/64 inches, moisture content 9~12%, less than 20 defective beans; Kona high-grade beans, moisture content 9~12%, defective beans not exceeding 25% of the weight, fermented Beans and black beans must not exceed 5% of the weight;) Type 2 (can accept first-grade round beans, diameter greater than 10/64 inches, moisture content 9~12%, less than 20 defective beans; can accept high-grade round beans, moisture content 9~ 12%; defective beans shall not exceed 25% of the weight, and fermented beans and black beans shall not exceed 5% of the weight;) Colombian coffee grading method: divided into three levels: Supremo, Excelso, and Extra. Commercial coffee Excelso is a mixture of Supremo and Extra. Most of the Colombian areas have been replanted with fast-growing coffee trees, and the high-grade coffee beans may not taste good. Pick out the No. 18 beans from Supremo. Supremo 18 has a good flavor.

The American Specialty Coffee Association’s grading method is also divided into several grades according to the points of defective beans (Specialty Grade, defective beans 0~5; Exchange Grade, defective beans 6~8; Tradeable Grade) Below Standard Grade defective beans 9~23; Off Grade defective beans 24~86); Elimination grade defective beans >80)