Hi alsinger,
European and American Preparation refer to the hand process of
removing defective beans and foreign matter (pebbles) from a given
amount of green beans. European Preparation allows up to 8 defects per
300g of beans and American Preparation allows up to 23 defects per
300g of beans.
Grading and Classification:
"...there is no universal grading and classification system - each
producing country has its own which it may also use to set (minimum)
standards for export"
"Guatemala:...European Preparation, above screen 15, allows max. 8
defects per 300g (American Preparation, above screen 14, allows 23
defects)."
(the .pdf isn't working for me):
://www.google.ca/search?q=cache:SQ9dPOq4zgoJ:www.intracen.org/mds/sectors/coffee/chap3eng.pdf+coffee+%22american+preparation%22&hl=en&ie=UTF-8
The website CoffeeResearch.org, is a terrific site to investigate -
you'll even find a few videos of the classification process.
SCAA Green Coffee Classification:
" Three-hundred grams of properly hulled coffee should be sorted using
screens 14, 15, 16, 17, and 18. The coffee remaining in each screen
is weighed and the percentage is recorded. Since classifying 300
grams of coffee is very time consuming, 100 grams of coffee is
typically used. I recommend that if the coffee is a high quality with
few defects to use 300 grams. If the coffee is of a lower quality
with many defects 100 grams will often suffice in a correct
classification as either Below Standard Grade or Off Grade. The
coffees then must be roasted and cupped to evaluate cup
characteristics."
http://www.coffeeresearch.org/coffee/scaaclass.htm
Coffee Defects Images:
http://www.coffeeresearch.org/coffee/defects.htm
Sizing Chart:
http://www.coffeeresearch.org/coffee/sizingchart.htm
Video of Classification in Progress: large (8 Mb) or small (1.9 mb)
http://www.coffeeresearch.org/coffee/classification.htm
Brazil: Green Coffee Classifications:
http://www.coffeeresearch.org/coffee/brazilclass.htm
Green Coffee Buying:
The green coffee seller is responsible for grading a coffee before
sending the coffee to the buyer. Once graded, "Exceptional" and
"Specialty" coffees can still have problems that are not necessarily
accounted for in coffee grading. These "defects" are less serious,
but harm the potential of the coffee. You can tell a great deal about
the processing conditions of a coffee by looking at the appearance of
the green coffee. Although cupping is the definitive way to check for
problems, the green coffee appearance is a good prognostic tool.
http://www.coffeeresearch.org/coffee/buying.htm
Glossary: European Preparation:
The process of hand preparing coffee in which imperfect beans,
pebbles, and foreign matter are removed.
http://www.dreamship.com/coffee_glossary.htm
Green Coffee Sample: A Clean odor and aspect, sorted for a European
(0-8) defects, or American preparation (10?23) defects.
http://www.nicacoffee.com/products.html
I think "Swiss Preparation" must be referring to the "Swiss Water
Process", or at least that is the only reference I could find online.
"Swiss Water Process: A decaffeination process that uses no chemicals."
://www.google.ca/search?q=cache:PiucCO8LevoJ:www.klekolo.com/webmenu/glossary.html++%22Swiss+Water+Process:+A+decaffeination+process+that+uses+no+chemicals.%22&hl=en&ie=UTF-8
Additional Links:
Tongue Training:
http://www.coffeeresearch.org/coffee/tongue.htm
History of Coffee:
http://www.ncausa.org/public/pages/index.cfm?pageid=68
Ten Steps to Coffee:
http://www.ncausa.org/public/pages/index.cfm?pageid=69
How to Store Coffee:
http://www.ncausa.org/public/pages/index.cfm?pageid=70
How to Brew Coffee:
http://www.ncausa.org/public/pages/index.cfm?pageid=71
Coffee Recipes:
http://www.ncausa.org/public/pages/index.cfm?pageid=73
Roasting Types:
http://www.ncausa.org/public/pages/index.cfm?pageid=74
COFFEE FunFact: A Penny Tip?
http://www.ncausa.org/public/pages/headlinedetails.cfm?id=207&returnto=1
Coffee Science Source:
http://www.coffeescience.org/
Well, this has been an interesting topic to research - I'll never look
at another cup of coffee the same way again! If you have any
questions, please post a clarification request and I'll be happy to
respond.
Thank you,
hummer
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green coffee grades glossary |
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