Basic coffee knowledge

Grading

Generally, the coffee beans are sorted and graded by size and density as well as the larger the coffee beans the better the coffee. The largest bean is known as 'Maragogype' or Elephant bean.

There is no international grading system for coffee beans, with different countries using alternative systems. For example, in many African countries, the highest grade of coffee is AA, but, in Indonesia it is Grade 1.

Roasting

Green coffee beans must first be roasted before they can be used to make a cup of coffee. The roasting process produces the primary flavour and aroma of coffee. Beans are roasted by a skilled coffee roaster, who judges how long to roast the beans in order to produce the optimum taste. For example, Javanese coffee is usually roasted for a lengthy time to give it a full-bodied and earthy flavour. However, if heat is applied to the beans for too long, it will destroy this flavour and give it a burnt aroma and bitter taste.

Coffee is usually sold in two general categories of roasting; medium and dark. As a basic rule of thumb; if you prefer milk chocolate to dark chocolate then you will prefer medium roasted coffee to dark roasted coffee.

Reference
Galla Coffee, Unit 3 Warwick Road, Fairfield Industrial Estate, Louth, Lincolnshire, LN11 0YB, UK,viewed27 April 2014

http://www.gallacoffee.co.uk/coffee-knowledge/from-harvest-to-cup.html

                                                    Tianxiang Wang