Coffee Rating

“Every agricultural product has established standards for its classification and standardization for assessing their comparative value of numbers, allowing your marketing by phone or fax , without the need for real live sample, because the numerical description reveals the state of the physical and chemical conditions product at that time . The classification of a product is based on quality standards or internal or external defects , such as weight , size, shape , color, consistency , moisture content , flavor , aroma , ripeness, impurities , etc. .

CAFE is classified by : TYPE , DRINK and SIEVE . Each division has its own , different , independent characteristics . A great type of coffee can be bad drink. Another inferior type of drink can have great quality . Example : when preparing an excellent soft pulped combebida but had excessive drying , besides the point , processing , produces many broken grains forming a true hominy . The beverage remains good , but the crushed grains represent a type of low quality. Consider:

1 ) DRINK – The processed coffee is classified by type , sieve and drink. The softer and less acidic drink is a function of taste , taste and aroma that are internal conditions of the grains , as strictly soft , soft , hard, and stablished river. Only qualified technical conditions have to sort coffee depending on the drink called ” evidence of tasting cup or ” because it requires special training and refined taste of the classifier , employing technical characteristics . Usually a washed coffee tends to give lighter drink, thinner , without the disgusting taste and smell of reated or river. Certain regions have special climate , whose cafes , even the yard , produce better beverages like soft and very soft , common in Southern Minas .

Standard . According to the Handbook of Grain Storage , Dominic Puzzi , Ed Ceres – 1977 ; The standard drink is the index which results in a pleasant , mild, sweet taste and determined in relation to that other . Thus , the coffee Strictly Mole presents , on the whole, the characteristics of aroma and flavor of soft drink, however, more strongly and completely. Then comes Oduro , astringent and harsh taste . And finally the Rio , which has an active and well characteristic taste , resembling its aroma and drink our coffee is as unfavorable to the presence of rotten , green and especially the burning grains factors . These are very common , originates from the inadequacy of harvesting and drying , depreciating the product and reducing substantially the producer’s profit . Just know that two damaged kernels are sufficient to impair the taste of 50 grams of coffee softer …

2 ) Sieve . The classification of coffee a sieve is simply its standardization by size , depending on the diameter and shape of the grains . So sieves No. 17-20 : size Chato Grosso ; Size 15-16 : Medium Chato ; size 13-14 : Kid boring ; standardization by sieve favors the classification by type . According to the Handbook of Grain Storage , ” In order to determine the degree of impurities and foreign matter and separate the grains of different sizes, screens become indispensable standards set of perforations which are classified according to the diameter of the holes . Universally, the diameter of the holes of a screen is based on a fraction of an inch (2.54 cm ), starting from 1/64 inch. Thus a No. 15 sieve has holes with a diameter of 15/64 inches or 6 mm ( 2.54 × 15 /64) . Approximate dimensions in millimeters, the diameters of the different sieves, are as follows: # 8 (3.2 mm ), 9 ( 3.5mm ), 10 ( 4.0 mm ), 11 ( 4.3 mm ), 12 ( 4.7 mm ) , 13 ( 5.0 mm ) , 14 ( 5.5 mm ) , 15 ( 6.0 mm ) … No. 20 ( 8.0 mm ) ” p. 358 of the book cited . Thus we see a regular change of 0.4 mm for each number of sieve approximately.

3 ) TYPE . Moreover, according Puzzi Sundays , the classification of coffee by type consists in the determination of defective grains and impurities in samples of 300 grams of product. This classification type there are seven numbered from 2 to 8 according to the number of defects present . The defects may be of intrinsic nature and form of grains damaged by the imperfect implementation of agricultural processes , drying, processing ( blacks, burnt , greens, Granados wrong, broken and brocades ) and extrinsically , which are represented by outsiders to benefit coffee ( shells , sticks, stones , coconut and other impurities welcoming culture ) Examination of the elements of equivalence of defects table shows that , depending on the nature of imperfect grains and impurities , the defect takes the value from 1 to 5 . ” p. 388 .

Therefore, the type of coffee based on the physical qualities of the product and the percentage of impurities contained therein, considering the amount of existing in a given sample of 300 grams defects. The default pattern is basic and black beans . The best coffee , Type 2 , is represented by a sample containing only 4 defects in 300 grams. The defect discrimination based on the equivalent defect in which govern the classification by type , that is, the external appearance of cleanliness and physical quality of the product. The equivalence table defect was based on the maximum defect found in a sample, either by color or by damage that leads to the beverage , or black grain . This defect is the last stage of fermentation of grain , its almost rot . It usually derives from consuming coffee stay in contact with moisture and the ground, in the process varreção at harvest by the detachment system. Also results in cracks , the tiles , poorly taken together , the old or poorly constructed terraces , patios or soil ground , which are factories of black beans . Black Grain is DEFECTIVE . It is the basic defect . It is the pattern of defects .

Whereas black beans as a base , the equivalence of defects was so organized : A DEFECT – 1 grain black, 3 shells , 5 green , 2 rot , chochos 5 , 1 regular stone, small stones 3 , 1 big cock , 3 small sticks , 1 large shell, 3 small shells , coco 1 , 2 sailors . A big cock or a big stone is 2-3 defects . Thus , the classification of coffee by type , split up the defects , adding to the total for a sample of 300 grams .

  

III – DRINK

 

The analysis is done by the drink taste buds method , based on the senses of taste and smell.

In preparation for the tasting are toast sample 100g , light roast coffee ( American type) and ground granulated medium . The powder will be distributed in 10 cups (about 8g w / cup ) and blanched in boiling water first .

The basic beverage is classified in the following scale :

 

– Strictly Mole ( IN ) ;

– Mole ( M ) ;

– Only Mole ( AM )

– Dura ( D ) ;

– Riada (Rd );

– Rio ( R) ;

– River Zone ( RZ ) ;

– Feature to Conillon ;

 

Weird = likes to basic flavors are added the following adjacent tastes : vinegary , sour, acid , eucalyptus , fermented , smoke , mold , dirty , earth and green  .

IV – SIEVE

 

The size of the coffee bean is determined by sieve sieve that retains .

• The batch of processed coffee presents variety in the size of beans ( beans) and is called the Spout Run ( B / C ) .

• The reprocessed batch, separation sieves is called Land Corrido .

 

The classification of the percentage of the screen is determined by the separation of the grains to pass through the set of sieves in the following order : 20 , 19 , 18 , 17 , 16 , Mk 10 , 15 , 14 , 13 and background . ( In 100g of sample clears the corresponding percentage for each sieve ) .

 

 

V – COLOR

 

The color grading is analyzed by reflection of the whole sample . Will be named by the following shades .

 

– Green ; – Yellowish ;

– Green cane ; – Light Yellow ;

– Greenish ; – Bleached ;

– Green Clara ; – White ;

– Green / blue = characteristic for pulped .

 

Note :

Observed characteristics such as leaded , chuvado , muddy, etc. . , Will be indicated in the report field observations . 

 

VI – CROP

 

Is determined by Crop Year the period July 1 to June 30 the following year .

Classification is performed by analyzing the hue of the sample . ( When it is not possible to identify , will be called old or above ” x ” years. )

 

 

VII – Roasting

 

The classification of the item is determined according to the count and general appearance of uneven grain after roasting the sample.

The point made by roasted coffee should be classified as its uniform coloration in :

 

– Fine: overall homogeneity of grain color ;

– Good : homogeneity in general coloration , with small discrepancy of the grains ;

– Regular: discrepancy in staining grains ;

– Bad: discrepancy in general coloration ;

– Feature: for washed coffee ( most grains have silvery membrane on the ventral furrow ) .

 

 

VIII – ASPECT

 

In the analysis of the appearance , there is a set of different factors such as number of defects , coloration , a variety of screens and dried. Will be classified as:

– Good : perfect , uniform in size, color and dry beans ;

– Regular: fails when one of the above conditions ;

– Bad: with most or all faults conditions .

IX – UNCLEANNESS ( % )

 

Corresponds to the percentage of the weight of the impurities found in 100g sample ( shell, coconut , sailor , stick, stone, sod and other ) .

 

 

X – BACKGROUND SCREENING 10

 

Percentage relative to the weight of the spill 10 sieve .

 

 

XI – MOISTURE CONTENT

 

It is measured in specific apparatus called Moisture Meter , where the percentage amount of ” Water Lodging ” there is .

 

 

XII – BREAKING

 

Percentage relative to the total weight of the bottom tray 13 , with the defects and with the different coffee beans found in 100g of the sample.

 

 

XIII – PVA

 

Percentage of the weight of black , green and damaged kernels found in 100g sample .

 

CLASSIFICATION OF GRAIN GREEN

About Coffee

Coffee like so many other edible vegetable products have different flavors depending on their species , the production site ; influenced by climatic conditions , soil , altitude , amount of sunlight and rain , finally macros and micros geological determinants . It’s like an orange have the file , the ” beak ” , the pear . Each with its characteristics of flavor, sweetness , acidity , etc. .

Coffee is the family of Rubiaceae ( Rubiaceae ) , with more than 500 genera and 8000 species .

FRUIT OF COFFEE

The coffee fruit is formed by:

• Bark: the maturation , changes from green to red or yellow

• Pulp : situated just after the husk is quite fleshy

• mucilage : slimy , rich in sugars layer between the pulp and parchment

• Scroll : inner film , which involves the seed

Seeds or grains : there are two in each fruit ( dicot ) boring type , or one ( monocot ) mocha type .

  

OVERALL RATING

GENERAL CLASSIFICATION OF BENEFIT BREAKFAST GRAND CRU is defined as follows:

1. CATEGORY

2 . SUBCATEGORY

3 . BUNCH

4 . SUBGROUP

5 . CLASS

6 . TYPE

1 ) CATEGORY

In the world as in Brazil are grown mainly two kinds of cafes that have better drink, and therefore global importance :

CATEGORY I = arabic ( Coffea arabica L. )

CATEGORY II = the conilon , also known as robusta ( Coffea canephora ) .

2 ) SUBCATEGORY

According to the shape of the grain and its particle size ( determined by the size of the hole size sieve where coffee is able to pass ) .

1 PAIN: . Consists of grains with a convex back surface and the ventral flat or slightly concave , with the central groove in the longitudinal direction.

2 Moca . Composed of grains with an ovoid shape, with a central slot also in the longitudinal direction .

• FLAT SHOT : 17/18/19 sieves

• BORING MIDDLE : sieves 15/16

• BORING KID : 14 screens and smaller

• MOCA SHOT : 11/12/13 sieves

• MEDIUM MOCA : 10 sieve

• MOCA KID : 9 screen and smaller

BICA RACE ( B / C ) : when coffee does not have separation sieves , or that does not fit in four or more screens, will be considered

3 ) GROUP

According to its aroma and flavor. Also classified into two groups :

GROUP I = 1 ARABIC COFFEE : . Has the best smoother and sharp , aromatic and lower amount of caffeine than conilon flavor.

2 = GROUP II Conilon coffee : . Most resistant to pests , has taste and scent neutral , tending to the bitter, and higher amount of caffeine .

. 1 GROUP I : ARABIC

4 ) Subgroup I ( in descending order of quality )

FINE BEVERAGES

• STRICTLY MOLE : coffee that is presented , together with all the requirements of aroma and ” soft ” flavor, but more pronounced .

• SOFT : coffee aroma and pleasant features , mild and sweet flavor . A smooth and balanced coffee.

• JUST MOLE : coffee that has mildly sweet flavor soft but without harshness or astringency of taste .

• HARD : coffee that has sour taste , astringent and harsh , but no foreign palates . Identifies a full-bodied and pleasant drink.

DRINKS carbol

• reated : coffee has a mild flavor , typical of iodoform .

• RIO : coffee that presents typical sharp taste and iodoform . An intense coffee flavor and striking .

• RIVER AREA : coffee which has very strong aroma and taste , resembling the iodoform to the carbolic acid, being repugnant to the taste.

2 . ROBUST GROUP II

4) Subgroup II

• EXCELLENT: coffee that has neutral taste and medium acidity.

• GOOD : coffee that has a neutral flavor and slight acidity.

• REGULAR: coffee that presents typical robust flavor without acidity.

• FREAK : coffee that has no characteristic taste to the product .

5 ) CLASS

Rate Grand Cru Café benefitted according to color

• GREEN AND GREEN BLUISH CANA : characteristic of washed coffee or not degummed

• GREEN : grain green color and its nuances

• YELLOWISH : grain yellowish , indicating signs of aging of the product .

• YELLOW

• BROWN

• leaded

• whitish

• outlier : mixing colors derived from alloys of crops or different colors .

6 ) TYPE

Rate Grand Cru Café benefitted according to the presence of defects and foreign matter

Is understood to be processed coffee raw grain endosperm of the fruit of several species of the genus Coffea , Coffea arabica and Coffea mainly conephora ( or robust Conillon ) .

MATERIALS AND STRANGE IMPURESAS

Strange to coffee Feature: plant debris are not from the product , grains and seeds of other species and foreign bodies of any nature such as stone and torões , which are from sweeping the floor or fragments of the drying yard .

The maximum percentage of foreign matter and impurities allowed in the Grand Cru Café Grantee shall be 1% . Exceeding this value , the product will be temporarily disqualified .

Impurity : Dry or green peel of many fruits , including the coffee , sticks , branches and other impurities from the product itself .

• Coffee grains with defects : are changes that do not feature a healthy grain of coffee and well received .

• Black Grain: grain or grain piece of opaque black color .

• Flamed grain : grain or piece of grit that shows the brown color in various shades due to the action of fermentation processes .

• Black – Green Bean : black grain that appears bright due to adhesion of the silver film .

• Green Bean : immature grain with silver foil adhered with ventral groove closed and green color in various shades.

• Marine: grain , the benefit, the parchment (film covering the coffee fruit , which lies between it and the shell ) was totally or partially removed .

• Broken : piece of grain shape or size varied .

• Shell : genetic defect resulting from the separation of overlapping grains derived from the fertilization of two eggs in a single shop Ovarian .

• Coco : grain that has not had its bark removed in the milling process.

• Peeled shell : grain flat and not very thick , resulting from the separation of overlapping grains derived from the fertilization of two eggs in a single shop Ovarian .

• Grand granado evil : grain with incomplete formation presenting with low mass and sometimes with wrinkled surface.

• crushed grain : grain that has changed shape due to crushing during the beneficiation process .

• Brocade Grain : Grain damaged by the coffee berry borer ( parasite of the coffee plantations ) having one or more holes clean or dirty , it can be .

Grand dirty brocade : grain or piece of grain damaged by the coffee berry borer that presents with bluish and black parts

Grain lace brocade : grain or piece of grain damaged by the coffee berry borer presenting with three or more black holes and without parts .

Brocade clean grain : grain or piece of grain damaged by the coffee berry borer that has up to three parts and no black parts .

• Triangle Grain : Grain triangular shape to have evolved in three or more fruit seeds .

• Grain grinder : broken grain that leak in the lower sieve 14 ( 14/64 ”) screens, with at least 2/3 of whole grains.

• Coffee head grain composed of two overlapping , grains originating from fertilization of two eggs in a single shop Ovarian . Will not be considered defective unless it separates , giving rise to the shell and the core shell .

• Coffee syrup : ( peliculado ) grain perfect, having , however, the film adhered espermoderma due to climatic factors , slightly reddish brown coloring.

• Pale Grain : Grain that presents with yellowish Diverging in the sample after it has been subjected to ” American Roasting ” .

The characteristics that can define this classification are determined by coffee taster

1 . = Fragrance is the olfactory perception of roasted and ground coffee . Intensity reveals the freshness of the sample .

2 . Aroma = are perceptible to the smell of the coffee elements . Coffee can have a fruity aroma , walnuts, almonds , malt , cereal , caramel , florado , chocolate , toasted bread , resin , medicine , burned , ashes , etc. . The aroma depends on the experience of the taster . Good coffee is pronounced aroma. The higher acidity allows greater perception of aroma. The type of coffee roasting (light , medium , dark ) can change their flavor .

. 3 = Sweetness can vary in ascending order : no sweetness until very good trick , the latter is a characteristic of a good top coffee and gourmet coffee. The less sweetened coffee quality defects increases . Some quality coffees have a sweet taste that allows you to be drunk without sugar added.

4 . Bitterness = the flavor produced by the presence of caffeine and trigonelline , caffeic acid and other phenolic compounds. Should be light and balanced when we drink quality coffee . The lower cafes have a bitter taste , or where a cafe has very strong (very dark ) , or when roasting in their preparation for excessive contact of hot water along with the powder . The darker the roast the higher degree of bitterness.

5 . = Very desirable acidity in coffee is called acid as undesirable is called sour. Coffee may vary somewhat in order of increasing acid intense acidity. Are substances such as chlorogenic acids , citric , malic and tartaric acids.

6 . = Body is the feeling of persistence on the palate after the coffee drink , which is the viscosity in the mouth ( feeling of fullness in the mouth ) . Coffee may vary in ascending order : no body, lightweight , good body or full-bodied .

7 . = Flavor is the combination of the sensations of sweet, salty, bitter and sour with flavors of chocolate, caramel, roasted cereal that form the desirable characteristic flavor taste. By submitting extraneous flavors such as land , herbaceous , spice , burnt, is considered undesirable .

8 . Residual Taste ( Aftertaste ) = is perceived after ingesting the drink sensation. It is the taste from your mouth . The aftertaste is desirable when it leaves a flavor reminiscent of chocolate and reminds undesirable when the cigarette burned resin , chemical , wood or other foreign flavor.

9 . Astringency = is the feeling of dryness in the mouth left after ingestion .

. = 10 Global Quality is the common perception of aromas of the drink and its intensity , and the more aromatic, best coffee quality , distinctive flavors of coffee; a typical bitter , but not the resulting excessive roasting the beans ( carbonization ); not the preponderant presence of defective beans taste ( green , dark , black , burnt ) or its absence , in the case of gourmet coffees , the absence of the characteristic taste of fermented , rotten or black – green beans ; the balance and harmony of the drink , all translating into a pleasant sensation during and after the tasting .

# MOISTURE

Regardless of classification, the moisture of the Grand Cru Café Grantee shall not exceed the tolerance limits of 12.5 % moisture .

FACTORS WHICH MAY INTERFERE WITH THE QUALITY OF DRINK COFFEE

1 ) A KIND OF COFFEE : In cases where there is the presence of Arabica coffee with the beverage of choice , group I; and if apção is by ROBUST / conilon , more resistant to pests and lower production cost , GROUP II cafe.

2 ) CLIMATE : The coffee must be grown in tropical , subtropical and equatorial regions .

3 ) ALTITUDE : the coffee group I developed in the highlands , between 500-2500 m above sea level , generally the higher more acidic . The GROUP II should be grown in low land plains .

4 ) The PESTS AND DISEASES : Some fungi that infect the fruits of coffee alter the quality of the product . Other pests atigem coffee but do not interfere with their quality , but productivity per hectare .

5) The system HARVEST : The harvest MANUAL SELECTIVE ( PICKING ) only the ripe beans , one by one , is the ideal. Its production cost is very high. Widely used in equatorial countries due to the rains are uninterrupted . In the form of detachment (manual or mechanical ) grain ( ripe and green ) are torn off once in a movement from top to bottom . This will also plucked leaves and twigs . Guards are placed on the floor to avoid contact with the earth . Subsequently the product is separated from the larger foreign bodies, and the remainder is placed in the sieve thrown upward in constant movement for the removal of impurities. The latter is the most common in Brazil.

6 ) POST HARVEST PROCESSING :

DRYING :

• NATURAL PROCESS ( DRY ) : the fruit is dried in its integral form , ie shell, pulp ( “skin ” that surrounds the coffee cherry ) and Cherry . May or may not pass through scrubbers for separating the grain from the mature green ( float = float ) .

• pulped WASHED OR ( WET ) : this process is removed from the shells and surrounded by cherry pulp go to a fermentation tank where the pulp is removed . After the process the cherries are dried . In this process the drink must present with milder flavor and pronounced acidity.

• CHERRY STRIPPED : is an intermediate case between the dry and wet life. The shells are removed , but the cherries with the pulp are not fermented . Its taste is more balanced .

THE QUALITY OF DRYING : the drying system can be natural or artificial , created through dryers . Depending on the care given to each process will certainly affect the quality of the final product .

7 ) THE AMOUNT OF DEFECTS : the classification of coffee TYPE is according to defects and impurities found in a sample , the result varies in decrecente quality scale 2-8 .

8 ) The GRAIN SIZE : sorting is done through sieves obeying SUBCATEGORY .

9 ) CLASSIFICATION OF DRINK : their classification is made through the parameters of the Subgroup II IE .

10) STORAGE AND TRANSPORT : coffee is a very sensitive product to changes in temperature and humidity . It should always be wrapped in a cool environment with a low incidence of light , natural fiber bags . Coffee can be stored for several years without a significant interference with quality of the drink . It may be that the product instead of staying with their characteristic green color , shall have a coloring gradually to whitish-gray color.

11 ) THE DEGREE OF TORRA : roasting influence on product quality and the taste of the drink .

( lot of knowledge here on this site were placed adiquiridos sources with the Union of the State of São Paulo Coffee Industry , Brazilian Coffee Industry Association and Preparation Center Coffee / SP )

 

 

FOLLOW BELOW OUR LINE OF COFFEE WITH SUGGESTED PRICES AND BRIEF EXPLANATION OF THE PRODUCT.:

 

Gourmet express

100% Arabica coffee, rare and unique products that have attributes only positive qualities. With 0% PVA, almost medium medium light roast degree, striking and intense aroma, balanced, clean taste, providing a soft, full-bodied, round and soft drink.

Available in packs of 1kg and 10kg bales.

 

 

Superior express

Coffee stiff drink blendado admittedly good quality, consumers who value and maintain their allegiance to the drink. Point moderately dark roast medium dark, mild aroma and distinctive flavor, providing a tough, full-bodied drink.

Available in packs of 1kg and 10kg bales.

 

 

Traditional

Blendado quality coffee roast degree moderately dark to medium light, providing a smooth and full-bodied drink.

Available in packs of 500g and 5kg and 10kg bales.

 

 

Extra Strong

Coffee stiff drink, blendado point with medium-dark roast, providing a strong drink, but full bodied with the best value for money for the quality it represents.

Available in packs of 250g, 500g and 5kg and 10kg bales.